The Perfect Wagyu Roast
Take the Wagyu Beef Joint from the fridge at least and hour before you want to cook it so that it cooks evenly throughout.
Season all over with salt and pepper or your preferred spice mix
Preheat the oven to 220c / 200c Fan/ Gas 7 just prior to cooking. Cook at this temperature for the first 10 minutes. ( alternatively you could sear off your Wagyu Joint on the hob)
Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
If you don’t have a meat thermometer, check your beef is roasted by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done.
If you have a meat thermometer then cook to 45 - 55°C for rare, 58 - 65°C for medium, and 70 - 75°C for well done.
Wagyu is best served medium rare - medium, so the delicious fat has melted but not cooked away.
The crucial bit- ! Rest your Wagyu Joint well before serving to allow the meat to relax and juices to disperse. Cover in foil to keep warm
Heres a Handy link to use if you are unsure : Just input your joint size:
