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What’s the Big Deal with Wagyu? | Debra Murray

June 21, 2019

What’s the Big Deal with Wagyu?

Post by Debra Murray

Tender Cooked SteakIt’s summertime and grills are sizzling. If you are a carnivore, there is nothing more delightful then a perfectly cooked steak. I prefer my steak medium rare, I like it to be flavorful, and I enjoy a tender cut. I usually finish mine with a touch of butter and salt to taste. I’m going to show you how to cook the perfect filet and introduce you to a type of steak that is a cut above the rest.



Recently, I was fortunate to represent Agostino Foods line of Waygu Beef on Evine shopping channel. I had read about the beef but didn’t have an opportunity to try it until then. It was pretty remarkable.

Deb at Agostino Foods
I got to visit Agostino Foods to see the magic happen!

I had to do some research on the beef so I could explain why this meat was such a phenomenon. I watched some videos on Youtube–this one is my favorite. Then, I found even more on the Waygu website. This was a great source of information. The meat is so tender and so flavorful. After reading, I understood what the difference was.

About Wagyu Beef

Wagyu beef comes from Japanese black cattle, the genetic strand of beef has a remarkable intramuscular fat which causes the meat to be so much more tender. The first Wagyu cattle arrived in the US in 1975, when two black and two red were imported.

The unique taste and tenderness of highly marbled Wagyu beef make for an unrivaled eating experience.  That is why Wagyu beef is finding its way into the repertoires of gourmet cooks and fine restaurants across the U.S. Not only is it a gastronomic delight, but it’s healthy for you, too.

Health experts have discovered the following benefits of Wagyu beef:

  • The mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef.
  • Good saturated fats are higher in Waygu than regular beef.
  • Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels.
  • Waygu is high in Omega-3 and Omega-6 fatty acids
  • Wagyu is 30% higher in a type of fatty acid called conjugated linoleic acid (CLA) due to higher linoleic acid levels.
  • The profile of marbled Wagyu beef is more beneficial and healthier to human health.

Waygu means Japanese Beef–it is some of the finest tasting beef in the world. Its dense marbling–which is one of its famous characteristics–will melt at temperatures as low as 14 degrees Celsius. This delicacy can literally melt in your mouth. With its rich amino acids, Waygu beef delivers a delicious and savory flavor.

About Agostino Foods

We’ve raved about Agostino Foods in our blog about their perfect holiday turkeys. If you’re new to my site, I’ll bring you up to speed. In 1916, Agostino Foods began with Grandpa Passanante as a neighborhood butcher in Bristol, Pennsylvania. Three generations later, the family is still cutting amazing pieces of meat and doing gourmet food home delivery for over 100 years.

Agostino is synonymous with quality and value, they have great relations with their farmers, employees, and most of all, their customers. That’s why they are a landmark to the food industry in Pennsylvania. Now, you can have quality meats delivered to your door with minimal shipping fees and interest-free monthly payments––to help you get eating better on a budget.

Though Wagyu beef can be priced up to hundreds of dollars a pound, you can have this culinary experience at a remarkable value. EVINE is currently selling Agostino Foods Set of 16 Wagyu 5 oz Steaks & 4 oz Burgers for only $79.99.

Whether you have Wagyu beef or your favorite cut from your local supermarket, below I’ve outlined how to get a perfectly cooked steak every time.

How to Cook the Perfect Steak

Serves 2


2 – 1 ½-inch well-marbled steaks room temperature
One tablespoon extra-virgin olive oil
1/8 teaspoon sea salt
1/8 teaspoon fresh cracked black pepper
½ teaspoon butter


  1. Remove steaks from the packaging, rub with paper towels to remove the moisture, lightly sprinkle with sea salt and let sit at room temperature for 20 minutes.
  2. Rub steak with oil and sprinkle both sides of each steak with salt and fresh cracked pepper.
  3. Preheat grill or pan till it is good and hot, the temperature should be at least 375. An electric grill will take 5 minutes,  an outdoor grill 10-15 minutes.
  4. Place the steaks on the grill and don’t touch them for 4 minutes.  
  5. Lift the steaks slight and turn ¼ of an inch on the same side to get the diamond grill marks look and let cook for 2 minutes longer,  pressing slightly to get even grill marks.
  6. Turn the steaks and let cook 6 minutes longer without moving.
  7. Remove steaks to a platter and top with the butter and let rest for 5 minutes before serving.

This recipe is for medium rare,  I do recommend using an instant-read thermometer,  I can feel when a steak is cooked by how it springs back,  but I have prepared a lot of steaks in my day.

If you’d like more grilling tips from me, you can catch me live this weekend on the return of The Sizzle on Sunday at 9 am, Eastern. Get the most out of your recipes and cooking appliances by joining our Facebook Group: Deb Murray Cooking Under Pressure– where our friends share their favorite recipes and creations in this culinary interest group.

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