Greg Norman Signature Wagyu products are available for online ordering.
Our guide to storing, preparing, cooking and serving Wagyu beef. Cooking and thawing instructions are also included in every order.
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Wagyu steaks (AAco grade AA5+) such as Sirloin and Ribeye contain 15 to 25% marbling fat. When cooked, this provides for a wonderfully rich and fulfilling experience.
Add liberal pinches of sea salt into the hot pan before adding the Wagya steak. Then sprinkle sea salt on the remaining exposed surface of the steak. The sizzle of sea salt combined with the marbling fat produces a "to die for" caramelised crust that should appear on every perfectly cooked Wagyu steak.
Choose a ceramic, titanium coated non-stick pan with a griddle. The griddle helps to keep the steak above the melted marbling fat in the final stages of cooking and adds signature grill lines for decoration. It also prevents "poaching" the Wagyu. When outdoors, the best alternative is to use an Exlan coated, Topnotch stainless steel BBQ plate.
Wagyu steak has it own marbling coating. Adding butter or oil to the pan introduces flavours that can mask or conflict with the delicate taste of Wagyu steak.
Heat should penetrate through all marbling seams of the Wagyu steak for it to reach the optimum flavour point. It is best to have the pan heated to high before adding the steak. Sear both sides for 2 minutes each, and then reduce heat to the pan to medium-low. Allow the steak to finish cooking under this reduced heat for approximately 3 to 5 minutes, turning occasionally.
The perfect Wagyu steak should be served straight from the pan onto a pre-warmed plate. Keeping the steak warm ensures the taste from the marbling fat remains at its peak flavour point.
We guarantee the freshness of your steak in the freezer for up to one year from purchase date.
Yes, our Wagyu is all natural. They are raised free range for the first 18 months then spend 360 days being fed a Japanese formulation of grains to obtain intense marbling. This entire process is carefully implemented to protect the integrity of the cattle and produce an extremely clean all natural product.
Frozen steaks are often a brown color because of a lack of oxygen. Once thawed and removed from the vacuum packaging the steak should return to a nice red color.
The best way to thaw frozen meat is slowly in the refrigerator with the vacuum packaging still intact. Alternatively, if water is used to speed up the thawing process then only cold water should be used. The surface of the meat should not come in contact with the water.
Using a microwave to thaw is not recommended.