Wagyu Beef

Wagyu beef's high fat content and unique marbling require specialized cooking techniques to maximize its flavor and tenderness. It's best cooked
to medium-rare to preserve the fat's buttery taste
and soft texture, often done over high heat quickly. Thinly sliced wagyu can also be grilled Yakiniku style.

A cast iron pan or skillet is a good choice for cooking Wagyu, allowing for a high sear and even heat distribution.