Cooking Wagyu | Farm | Joseph Decuis

Cooking Wagyu

Our chefs have become masters in the cooking of our Wagyu beef. They have studied, experimented, and created a variety of preparations of Wagyu that our restaurant customers love. Below are some of the discoveries we have made in our kitchen regarding this world-class delicacy.

Cooking Tips

There are special characteristics unique to Wagyu beef which must be understood when cooking to capture the superior quality of this beef. Here’s what we’ve learned:

Wagyu is naturally flavorful and tender. Dry aging or wet aging for extended periods of time is a common Technique used to process traditional cattle to make tough meat more tender – but because Wagyu is naturally tender, extended aging is unnecessary and not recommended because it actually detracts from the taste.
Because Wagyu has great taste, preparations should not mask the true flavor of the meat. Most beef in the United States lacks true taste thus restaurants have developed preparations where beef is smothered in sauces and condiments, which then become the central flavors. At Joseph Decuis, our preparations are designed to feature the flavor of Wagyu and never mask its true flavor.
Wagyu’s marbling is high in mono-unsaturated fat which is healthy fat and must be understood when cooking. The fat in Wagyu is so soft it melts in your hands when raw, and great care must be taken to not overcook the meat. Let the marbling do its work to bring out the flavor.
Wagyu is flavorful and rich tasting. Unlike the American tradition of eating large quantities of beef at one time, Wagyu is best enjoyed in small servings where each bite is enjoyed, much like enjoying a fine wine.
All cuts of Wagyu provide a variety of texture and taste, and are delicious. Joseph Decuis Chefs have studied the texture and flavor of each cut and have created special preparations to offer our dining guests a range of taste experiences. Our Chefs have also created accompaniments which compliment the distinct flavor of each Wagyu cut and preparation.

Created by our Executive Chef, Aaron Butts, below are special preparations and accompaniments that showcase the flavor of our Wagyu beef.

Braised

Oxtail

Served with Red Wine Risotto, Slow Cooked Farm Egg, Toasted Garlic, Sea Salt

Cheek & Tongue

Wagyu Tongue & Cheek Tortellini
Asparagus, Leeks, Chervil Beurre Blanc

Chuck Roast

Served with Three Purees: Carrot-Black Walnut, Caramelized Onion-Star Anise
Maple Bacon Jam, Root Vegetables, Soy Air
Potato Puree, Pancetta, Kale, Baby Turnips, Sauce au Poivre
with Fennel Ragu

Rump

Beef Bourguigninne
Brandied Rump Roast with Aromatic Au Jus

Brisket

Corned Beef & Cabbage
Barbecued
Smoked and Pulled
Bacon

Cold Preparations

Classic Steak Tartare (Tenderloin)

Prepared with a Joseph Decuis Farm Egg, Crostini, Aged Balsamic
Simply served with Toast Points

Beef Carpaccio (Tenderloin)

Served with Three Potato Salad, White Truffle Mayonnaise, Preserved Celery

Grilled

Asian Style Skirt Steak

Soy-Garlic Marinated Steak, Wok Flashed Vegetables, Thai Jasmine Rice
Spice-rubbed with jalapeno-corn Relish

Flank Steak

Asian style, served with Wok Flashed Vegetables, Thai Jasmine Rice, Soy Garlic Jus

Short Rib

Served with Parmesan Risotto, Brussels Sprouts, Pancetta, Baby Carrots
Thai Jasmine Rice, Wok Flashed Vegetables, Fermented Black Bean Sauce, Tempura Leeks