Product Spotlights

What Is Wagyu Beef?

Last updated on Feb 5, 2024
Kevin Singhel

Wagyu beef is a highly sought-after and prized meat known for its exceptional tenderness and rich flavor. Originating from Japan, Wagyu beef has gained popularity worldwide for its unique characteristics and exquisite taste. Whether you're a Michelin-star chef looking to impress your patrons with a premium steak or a food enthusiast seeking the ultimate culinary experience, Wagyu beef is a choice that delivers unparalleled quality and taste. Its exquisite marbling, tenderness, and delicious flavor make it a true delicacy that is sure to elevate any meal to new heights.

Use these links to learn more about the various aspects of Wagyu beef:

Types of Wagyu Beef

closeup of wagyu beef steak being grilled on a stove top

While all authentic Wagyu beef comes from Japanese cattle, there are different types of Wagyu beef that vary in terms of breed and lineage. Each type of Wagyu beef has its own distinct characteristics and qualities. Discover the most common types of Wagyu beef you’ll find in the culinary world:

  1. Black Wagyu Beef - Black Wagyu cattle, also known as Kuroge Washu, produces the most common and well-known type of Wagyu beef. It is highly prized for its intense marbling and rich, buttery flavor. This type of Wagyu is often associated with the famous Kobe beef, which is a specific regional variety of black Wagyu beef.
  2. Brown Wagyu Beef - Brown Wagyu cattle, also referred to as Akage Washu, produces another variety of Wagyu beef. It is characterized by its reddish-brown coat and is known for its tender texture and exceptional flavor. The meat from brown Wagyu is highly sought after for its melt-in-your-mouth tenderness and subtle sweetness.
  3. Polled Wagyu Beef - Unlike other Wagyu breeds, Polled Wagyu cattle do not have horns due to a genetic variation. This type of Wagyu beef is highly regarded for its tender meat and delicate marbling. The absence of horns makes handling and transportation of polled Wagyu cattle safer and more convenient.
  4. Shorthorn Wagyu - Shorthorn Wagyu, also known as Nihon Tankaku Washu, is a crossbreed between Wagyu and the Shorthorn cattle breed. This type of Wagyu beef is one of the rarest and combines the exceptional marbling and tenderness of Wagyu with the leaner meat of the Shorthorn breed. Shorthorn Wagyu is known for its well-balanced flavor and slightly lower fat content compared to other types of Wagyu beef.

What Is Kobe Beef?

Kobe beef is a type of Wagyu beef that is specifically produced in the Kobe region of Japan. It is named after the city of Kobe, where the beef is raised and processed. This type of beef is renowned for its exceptional marbling, which is often more abundant and evenly distributed compared to other types of Wagyu beef.

The production of Kobe beef is tightly controlled by the Kobe Beef Marketing and Distribution Promotion Association, which ensures that the cattle are raised and processed according to specific guidelines. Due to its exclusivity and limited production, Kobe beef is considered a luxury item and is generally more expensive than other types of Wagyu beef. It is also more difficult to find outside of Japan.

How to Serve Wagyu Beef

When it comes to serving Wagyu beef, there are numerous delicious options to consider. Whether you're looking to showcase the tenderness and marbling of Wagyu steak or explore the versatility of other Wagyu beef products like Wagyu beef burgers, ground beef, jerky, or hot dogs, there are plenty of ways to incorporate this premium meat into your menu.

1. Wagyu Steak

Wagyu steak is renowned for its marbling, which results in a rich, buttery flavor and unparalleled tenderness. To fully appreciate the unique qualities of Wagyu steak, it is recommended to cook it to medium-rare or medium doneness. This allows the marbling to melt and infuse the meat with flavor, resulting in a melt-in-your-mouth experience.

2. Wagyu Burger

two wagyu beef burgers on buns

If you're looking to elevate your burger game, Wagyu beef burgers are a fantastic choice. The high-fat content of Wagyu beef enhances the juiciness and flavor of the burger, making it incredibly indulgent. Much like with Wagyu steak, these are best served with a burger temperature of medium to medium-rare.

3. Wagyu Ground Beef

Wagyu ground beef is an excellent choice for a variety of dishes, including meatballs, meatloaf, and gourmet sliders. The rich marbling of Wagyu beef adds an extra layer of flavor and juiciness to these dishes, taking them to the next level. When cooking with this type of ground beef, it is best to use gentle cooking methods to preserve its tenderness.

4. Wagyu Beef Jerky

For a unique and savory snack, Wagyu beef jerky is a must-try. Made from thinly sliced cuts of Wagyu beef, this jerky is seasoned and dried to create a rich, flavorful, and tender treat. The marbling in Wagyu beef adds an extra dimension of taste and tenderness to the jerky, making it a cut above the rest.

5. Wagyu Beef Hot Dogs

If you're in the mood for a gourmet twist on a classic favorite, Wagyu beef hot dogs are an excellent choice. These hot dogs are made from high-quality Wagyu beef, resulting in a juicy and flavorful bite. Whether you're grilling them for a backyard barbecue or serving them at a sports event, Wagyu beef hot dogs are a surefire way to elevate your hot dog experience.

Wagyu Beef Grades

closeup of slices of raw wagyu steak on a table

When it comes to Wagyu beef, understanding the different ratings is essential. These ratings provide a standardized way to assess the quality of the beef based on specific criteria. Wagyu beef ratings are typically denoted by a letter grade, ranging from A-class to C-class, as well as a numerical scale from 1 to 5. Below, we analyze the different Wagyu beef grades and what each grade means in terms of quality:

  • A-Class Wagyu Beef - This top-tier rating is reserved for beef that meets strict criteria in terms of marbling, tenderness, and overall flavor. Its buttery texture and rich, melt-in-your-mouth taste are often sought after by chefs and discerning customers who appreciate the finest cuts of beef.
  • B-Class Wagyu Beef - Wagyu beef that falls under the B-class rating is still of high quality, although it may not have the same level of marbling and tenderness as A-class beef. This rating is an excellent choice for those looking to enjoy the unique characteristics of Wagyu beef at a slightly more affordable price point.
  • C-Class Wagyu Beef - While it may not have the same level of marbling and tenderness as higher-rated cuts, C-class Wagyu beef still offers a delicious eating experience. This rating is often chosen by those looking to experience the unique flavor and texture of Wagyu beef without the higher price tag associated with the higher-rated cuts.
  • Numerical Scale (1-5) - This scale provides further insight into the quality and marbling of the beef. A higher number indicates a higher level of marbling, resulting in a more tender and flavorful eating experience. For example, a 5-rated Wagyu beef will have an abundance of intricate marbling, while a 1-rated Wagyu beef will have a more moderate level of marbling.

Wagyu Cattle

Originating in Japan, Wagyu cows are a specific group of cattle breeds that have been carefully bred and raised to produce the highest quality beef. The term "Wagyu" translates to "Japanese cow," with "Wa" meaning Japanese and "gyu" meaning cow. These cows are known for their distinct characteristics, which contribute to the premium quality of Wagyu beef. Their genetic predisposition to intense marbling, ability to accumulate fat within the muscle fibers, and meticulous care during raising contribute to the premium quality of Wagyu beef.

Wagyu Cattle vs Regular Cattle

The main difference between a Wagyu cow and a regular cow lies in their genetics. Wagyu cattle are a specific group of breeds native to Japan, while regular cattle include common breeds like Angus or Hereford. The genetics of the Wagyu cow play a significant role in the meat's unique characteristics, as a Wagyu cow’s marbling gives the beef a rich, buttery flavor and a tender texture.

Regular cows, while they may have some marbling, do not come close to the level of marbling found in Wagyu beef. The intense marbling in Wagyu beef is a result of genetic predisposition and careful feeding techniques. The muscle fibers in Wagyu cows are also finer and more evenly distributed compared to regular cows as well, contributing to an increase in tenderness and juiciness in the meat.

Wagyu Beef FAQ

Below we answer some of the most common questions regarding Wagyu beef:

Why Is Wagyu Beef So Expensive?

Wagyu beef is a luxurious and exclusive product that is highly sought after by chefs around the world. Not only does this meat come from cattle breeds that have been carefully bred and raised for centuries, but quantity is also extremely limited. In addition, authentic Wagyu cattle require specialized feeding regimens of high-quality grains and forage, as well as labor-intensive practices like individual feeding and even regular massages. Since Wagyu beef is popular across the globe, the combination of high demand and low supply results in extremely high prices.

Is Wagyu Beef Healthy?

closeup of hands slicing wagyu steak into thin strips

Wagyu beef can be a healthy choice when consumed as part of a well-rounded diet. Its lower saturated fat content, higher levels of omega-3 fatty acids, and nutrient-rich profile make it an appealing option for health-conscious individuals. However, it is essential to enjoy Wagyu beef in moderation and in combination with other nutritious foods to maintain a balanced diet.

Where Is Wagyu Beef From?

Wagyu cattle are primarily raised in four regions of Japan: Kobe, Matsusaka, Ohmi, and Kagoshima. Each region has its own unique climate, geography, and feeding practices, resulting in slight variations in the flavor and texture of the beef.

While Wagyu beef is traditionally associated with Japan, it has gained popularity in other countries as well. In recent years, similar cattle have been bred and raised in countries such as the United States, Australia, and Canada. These countries have implemented similar rearing techniques, resulting in beef that closely resembles the Japanese original.

What Is American Wagyu Beef?

American Wagyu beef is a highly sought-after and premium beef option that has gained popularity in recent years. It is a crossbreed between traditional Japanese Wagyu cattle and American cattle breeds such as Angus or Hereford. This crossbreeding results in a unique and exceptional flavor profile that combines the tenderness and marbling of Japanese Wagyu with the rich beefy flavor of American beef.

With its high percentage of intramuscular fat, Wagyu beef offers a melt-in-your-mouth texture that is unlike any other type of beef. The intricate marbling patterns of fat within the meat contribute to its tenderness and juiciness, making it a favorite among chefs and food enthusiasts. Whether you're a restaurant owner looking to offer a premium dining experience or a home cook wanting to indulge in a truly special meal, incorporating Wagyu beef into your menu is sure to impress. Its unique qualities and exquisite taste make it a standout choice for those seeking the finest cuts of meat.

The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of WebstaurantStore.com.

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Related Resources

  • Best Cuts of Steak

    You may know that filet mignon, prime rib, and porterhouse steaks are excellent cuts of meat, but maybe you’re not sure what distinguishes them from each other. Our guide to the best cuts of steak explains what sets each steak apart so you can choose the best cuts for your preparation method. Once you understand what the best cuts of steak are, acquaint yourself with the different grades of beef to select the best quality meat. Best Cuts of Steak in Order Discover the top 10 best cuts of steak. We’ve arranged them in order of quality so you can see what the top contenders are while picking what works best for your menu and target clientele. 1. Filet Mignon Filet mignon is considered one of the most luxurious and expensive cuts of beef prized for its tender and buttery texture. It comes from the center cut of the tenderloin, which is a long, cylindrical muscle located along the spine of the cow. This muscle is not weight-bearing, which means it doesn't do much work during the cow's lifetime. As a result, the meat from this area is incredibly tender. The name "filet mignon" is derived from French, with filet meaning "thick slice" and mignon meaning "dainty" or "delicate." This name accurately describes the cut, as filet mignon is typically a small, round steak that is cut into thick slices. One of the defining characteristics of filet mignon is its lack of fat marbling. It's prized for its lean and tender meat. Due to its tenderness, filet mignon can be cooked using various methods, including grilling, pan-searing, or sous vide. It is important to note that filet mignon cooks quickly due to its lean nature, so it is crucial to monitor the internal temperature to prevent overcooking. When serving filet mignon, chefs often pair it with rich and flavorful espagnole sauce or toppings to enhance its taste. Popular accompaniments include mushroom sauce, red wine reduction, or a compound butter. Cut: Center-cut tenderloin Flavor: Delicate beef flavor, slightly sweet, and juicy Cooking Methods: Grilling, pan-searing, or sous vide 2. Prime Rib Derived from the rib section of the cow, the cut of beef that produces prime rib is the primal rib, which extends from the 6th to the 12th rib. This section is located between the chuck and the loin, closer to the front of the animal. What sets prime rib apart from other cuts of steak is its marbling, which refers to the intramuscular fat that is distributed throughout the meat. This marbling gives prime rib its exceptional flavor and tenderness, making it a favorite among steak lovers. When selecting prime rib, it is important to look for well-marbled meat with a good amount of fat evenly distributed throughout. This fat helps keep the meat moist and adds flavor during the cooking process. Butcher shops typically sell prime rib as a bone-in roast, which adds to its succulence. The bone acts as an insulator, helping retain moisture and imparting a depth of flavor to the meat. However, boneless prime rib is also available for those who prefer a more convenient option. Cooking prime rib is a culinary art that requires careful attention to detail. It is often prepared using dry-heat cooking methods such as roasting or grilling to enhance its natural flavors. Smoked prime rib is a show-stopping menu item. The slow cooking process allows the fat to render and baste the meat, resulting in a tender and juicy steak. Caterers often serve prime rib as a centerpiece for special occasions and holidays. It pairs well with a variety of side dishes, such as mashed potatoes, roasted vegetables, and a rich red wine sauce. Cut: Primal rib Flavor: Rich beefy flavor Cooking Methods: Roasting, smoking, or grilling 3. Picanha Picanha, also known as sirloin cap or rump cover, is a popular cut of steak that originates from Brazil and is popular throughout South America, particularly Argentina. Picanha comes from the top of the rump, specifically the cap muscle that surrounds the top sirloin. This muscle is well-marbled, which contributes to its rich, juicy flavor. One of the distinguishing features of picanha is the thick layer of fat that covers one side of the steak. This fat cap adds an incredible amount of flavor and moisture to the meat while it cooks. As the fat renders and melts during cooking, it bastes the steak, enhancing its taste and juiciness. This fat cap also helps protect the meat from drying out. When cooking picanha, it is best to keep it simple. The rich flavor of the meat shines through with minimal seasoning. A popular way to prepare picanha is to season it with coarse salt and pepper, allowing the natural flavors to take center stage. Grilling is the preferred method for cooking picanha, as it allows the fat to render and create a delicious crust on the outside while keeping the inside tender and juicy. Picanha is often served sliced thin against the grain, which helps to further enhance its tenderness. This cut of steak is incredibly versatile and can be enjoyed on its own or as part of an array of asado (Argentinian BBQ) offerings. It pairs well with traditional Brazilian sides such as farofa (toasted cassava flour), feijoada (black bean stew), or even a simple chimichurri sauce. Cut: Rump Flavor: Buttery texture and lean beef flavor Cooking Methods: Grilling 4. Ribeye Derived from the rib section of the cow, ribeye is also referred to as a ribeye steak or a rib steak. One of its standout qualities is its marbling, which creates a rich, buttery flavor. It’s typically boneless, although bone-in ribeye steaks, also known as cowboy steaks, are also available. The bone-in ribeye adds an extra layer of flavor and juiciness to the meat. It is often preferred by those who enjoy a more rustic and traditional steak experience. Ribeye steak is best suited for dry-heat cooking methods such as grilling, broiling, or pan-searing. The high-fat content of the ribeye helps keep the meat moist and tender during the cooking process. Whether cooked to rare, medium-rare, or medium, the ribeye delivers a succulent and flavorful eating experience. Its rich, juicy flavor pairs well with a variety of side dishes like grilled vegetables, sauteed mushrooms, and crispy onions. Cut: Rib Flavor: Buttery with rich beef flavor Cooking Methods: Grilling, broiling, pan-searing 5. Flat Iron The flat iron steak comes from the shoulder region of the cow, specifically from the top blade muscle. It is named after its shape; it resembles a traditional flat iron used for ironing clothes. Flat iron steak is known for its tenderness and rich marbling. It offers a robust, beefy flavor that is often compared to a ribeye or a New York strip steak. Due to its popularity and tenderness, the flat iron steak offers a high-quality dining experience at a more affordable price compared to other premium cuts of steak. One of the reasons flat iron steaks are so tender is they lack the connective tissue found in other tougher cuts of beef. However, it does have a thin strip of gristle running through the center, which you should remove before cooking to enhance the dining experience. It's versatile and can be cooked using various methods such as grilling, broiling, or pan-searing. Due to its tenderness, the perfect steak doneness for flat iron steak is between medium-rare or medium doneness to fully appreciate its flavor and texture. When serving the flat iron steak, slice it against the grain to maximize its tenderness and reduce chewiness. Cut: Top blade Flavor: Deep, rich beef Cooking Methods: Grilling, broiling, or pan-searing 6. Tenderloin Tenderloin earned its name from its tender and buttery texture. The beef tenderloin is a cylindrical cut of beef that spans two primal cuts: the short loin and the sirloin. It is located beneath the ribs, next to the backbone. The tenderloin has two ends: the butt and the "tail." The butt end is thicker and wider, while the tail end is narrower and tapers off. Both ends can be used to create delicious and tender steaks, although they may have slightly different shapes and sizes. The tenderloin is a non-weight-bearing muscle, which means it doesn't have to work as hard as other muscles in the cow. This lack of exercise contributes to its tender texture. Whether you grill, roast, or pan-sear the tenderloin, the key is to cook it slowly and at a low heat to achieve a perfect medium-rare doneness. Butchers divide the tenderloin into three main cuts: the butt, the center cut, and the tail. Each of these cuts offers a slightly different flavor profile and shape, allowing chefs and restaurateurs to choose the one that best suits their culinary needs. The most popular and well-known portion is the center cut, which is often referred to as filet mignon. The larger end of the tenderloin, known as the butt end or head of the tenderloin, is the thickest part of the muscle. It is located closer to the rear of the animal and is known for its robust flavor. The butt is often used for roasts or beef Wellington. The tail is the narrowest and smallest portion of the tenderloin. It is located towards the rear of the animal and is known for its delicate flavor. The tail is often used for smaller steak portions, or it can be used in dishes that require thin slices of steak, like stir-fries or beef stroganoff. Cut: Loin Primal Flavor: Varies by the cut Cooking Methods: Beef Wellington, roasts, stir-fries, beef stroganoff 7. Porterhouse What sets the Porterhouse steak apart is its unique composition. It comes from the rear end of the short loin, which is between the rib and sirloin sections of the beef. This positioning allows the porterhouse to contain two different cuts of steak: the center cut of tenderloin and the strip steak. The center cut of tenderloin, also known as filet mignon, is the most tender and delicate part of the beef. It is prized for its melt-in-your-mouth texture and subtle flavor. On the other hand, the strip steak, also known as the New York strip or sirloin strip, is a well-marbled cut with a rich, beefy flavor and a slightly firmer texture. Butchers typically cut the porterhouse steak to include a generous portion of both the tenderloin and the strip steak. The U.S. Department of Agriculture (USDA) specifies that for a steak to be labeled as a porterhouse, it must have a tenderloin section that measures at least 1 1/4 inches in width. Due to its size and combination of two distinct cuts, the porterhouse steak is considered a showstopper on the plate. It is commonly served as a centerpiece for special occasions or shared between two people. When cooking the porterhouse steak, it is important to consider its size and composition. Due to the presence of the tenderloin, which is more delicate and cooks faster than the strip steak, we recommend using a cooking method that allows for even heat distribution. Grilling and broiling are popular methods that help to achieve a nicely charred exterior while maintaining a juicy and tender interior. Cut: Rear end of the short loin Flavor: The strip side is rich and beefy and the tenderloin portion is lean Cooking Methods: Sous vide, grilling, broiling 8. T-Bone A T-bone steak is cut from the short loin of the cow, which is located in the upper middle section of its back. This area is known for its tenderness and marbling, which gives the T-bone steak its rich, juicy flavor. One of the main distinguishing features of the T-bone steak is the presence of the bone. The bone in the center of the steak is a combination of beef tenderloin and strip steak. On one side of the bone, you have the tenderloin, which is known for its tenderness and buttery texture. On its other side, you have the strip steak, also known as the New York strip or the Kansas City strip. The strip steak is slightly less tender than the tenderloin but makes up for it with its intense, beefy flavor. When cooked properly, the T-bone steak offers the best of both worlds. The tenderloin section is incredibly tender and has a melt-in-your-mouth texture, while the strip steak section provides a satisfying chew and a robust umami flavor. The T-bone steak is typically cooked using dry heat methods such as grilling, broiling, or pan-searing to bring out its natural flavors and create a delicious crust on the outside. While both porterhouse and T-bone steaks include bones and are cut from the short loin, the porterhouse is cut from the rear of the short loin, and T-bone steaks are cut from the front of the short loin. T-bones contain a smaller section of the tenderloin than porterhouse steaks. Cut: Short Loin Flavor: The strip steak portion offers a robust, beefy flavor, and the filet mignon portion supplies a delicate, beefy flavor Cooking Methods: Grilling, broiling, or pan-searing 9. New York Strip New York strip steak, also known as striploin or top loin steak, is a boneless cut that comes from the short loin of the cow, located behind the ribs and above the sirloin. The New York strip steak is known for its bold, beefy flavor. It has a slightly firmer texture compared to other cuts, such as the ribeye or tenderloin, but it is still incredibly tender when cooked properly. The steak has a good balance of lean meat and fat, making it an excellent choice for grilling, broiling, or pan-searing. When it comes to cooking a New York strip steak, it is best to keep it simple to let the natural flavors shine. Season the steak with salt and pepper, and then cook it over high heat to achieve a delicious crust on the outside while keeping the inside juicy and tender. The steak tastes delicious when prepared to various levels of doneness, ranging from rare to well-done, depending on personal preference. Cut: Short loin Flavor: Bold, intense beef flavor Cooking Methods: Grilling, broiling, pan-searing 10. Bavette Bavette steak, also known as flap steak or sirloin tip, is derived from the bottom sirloin primal. It’s typically long and thin, with a coarse texture. The bavette steak is renowned for its rich, beefy flavor and tender, juicy texture. It’s well-marbled, adding flavor and juiciness to the steak while keeping it tender during cooking. When cooked to perfection, bavette steak develops a beautiful, caramelized crust on the outside while remaining tender and juicy on the inside. In terms of tenderness, bavette steak falls somewhere between a skirt steak and a flank steak. While it may not be as tender as a filet mignon or a ribeye, it offers a more affordable option without compromising flavor. An advantage of bavette steak is its versatility in the kitchen. Due to its thinness and relatively large surface area, it cooks quickly and evenly, making it an excellent choice for grilling, pan-searing, or broiling. Its robust flavor pairs well with a variety of homemade spice blends and marinades, allowing for endless possibilities for creating flavor profiles. With proper cooking techniques, such as marinating or using a meat tenderizer, bavette steak can be quite delicious. Cut: Bottom sirloin primal Flavor: Deep, savory beef flavor Cooking Methods: Pan-searing or grilling The best cut of steak will depend on personal preference and the desired dining experience. Whether you prefer a tender and juicy ribeye, a buttery filet mignon, a robust New York strip steak, or the combination of flavors in a T-bone steak, there is a cut that will satisfy every steak lover's palate.

  • Types of Beef Cuts

    Beef is a popular ingredient in nearly every world cuisine, and it's easy to see why. From premium Argentinian asado to convenient fast food burgers, there is an endless number of uses for beef to suit any occasion. Learn how to differentiate between the different cuts and varieties so you can offer guests the perfect piece of beef at your butcher shop or your next event. Shop All Wholesale Beef Use the following links to explore the types of beef cuts out there, so you can make more informed purchases for your menu! Primal Cuts of Beef Chuck Rib Loin Round Flank Plate Brisket Shank Beef Cuts FAQs Beef Cuts Diagram

  • Resting Meat: Why You Should and for How Long

    If you’re grilling the best cuts of steak, you want to make sure these premium cuts shine. Letting meat rest is an essential part of the cooking process to serve quality meat. This is true for chicken, lamb, pork, game meats, and even some fish. We explain exactly why and how long meat needs to rest so your menu has customers coming back for more. How to Rest a Steak Check out our video to learn how to rest a steak the proper way: <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/RJohoiGPSRw?rel=0" frameborder="0" allowfullscreen=""></iframe> How Long to Let Meat Rest As a general rule, rest thinner cuts of meat for a minimum of 5-7 minutes. Thick cuts should rest for 10-20 minutes before you cut into them. Meat Resting Times and Temperature The goal with steak is for the center to be between 120-130 degrees Fahrenheit and the exterior between 125-140 degrees Fahrenheit. You can use a probe thermometer to check the internal temperature, but any further cutting into the meat will cause the juices to expel from the fibers. Use the following timing recommendations to learn how long to rest steak so that the flavorful juices have time to distribute through your meat: Rest meat for 5 minutes per inch of thickness. Rest meat for 10 minutes per pound. Rest meat for 1 minute for every 100 grams. Rest thin meat for half the time it took to cook. Rest thick meat for the whole time it took to cook. How to Rest Steak Follow the steps below to properly rest a steak, roast, or any type of meat: Remove the meat from the oven or off the burner. Transfer the meat to a cutting board, warm plate, or serving platter. Trap heat by tenting the pan with aluminum foil. Remove the foil after the appropriate rest time. Plate and serve. Why Do You Let Meat Rest? Internal juices constrict during the cooking process, and resting meat allows its juices to reabsorb and redistribute. Cutting it too soon will cause its juice to pool out and yield a dry cut of meat. We break down what happens to muscle fibers when they're heated so you can understand this phenomenon: What Happens to Meat When You Cook It? This is what happens to the muscle fibers in meat while it cooks: When the steak is heated, the muscle fibers constrict. This constriction pushes the juices in those fibers away from the heat source and towards the center of the meat. Since all of the moisture is concentrated in the center of the meat, it will pour out of the meat as soon as it is cut, making it look unappealing and bloody while taking the moisture and flavor with it. The steak ends up dry and flavorless. What Happens When You Let Meat Rest? This is why it is so important to rest meat before serving: As the meat rests, the constricted muscle fibers begin to relax. The pressure on the juices is slowly released and they redistribute towards the edges of the meat. By letting the meat rest, you achieve an evenly moist and flavorful steak. What Is Carryover Cooking? Carryover cooking means your food is still cooking after it's removed from the heating element. Why does carryover cooking occur? During the resting period, the outer layers of your meat cool while the temperature at the center continues to rise. The latent heat traveling through the meat induces carryover cooking. The meat achieves its final resting temperature when its outer and inner temperatures meet. How Much Does Meat Temperature Rise When Resting? The density of your meat determines how much its temperature rises when resting. While you'll set your unit to your desired grilling temperature, variables like hot zones can induce more carryover, and small cuts of meat, such as steaks, are less prone to carryover cooking. With that in mind, we provide guidelines for carryover cooking large and small cuts of meat below: Small Meat Cuts Temperature Rise - Smaller meats like hamburgers, chicken breasts, and steak will continue to rise between 3-6 degrees Fahrenheit when resting. Large Meat Cuts Temperature Rise - Larger roasts such as pork tenderloin and turkey can rise between 10-15 degrees Fahrenheit when resting. When to Remove Steak from Grill Factor carryover cooking into your total cooking time and remove your steak from the grill when it’s between 3-5 degrees Fahrenheit under its ideal doneness temperature. For example, if you're preparing an asado and want to serve a thick picanha steak medium-rare (130 degrees Fahrenheit), remove it when it reaches 126 degrees Fahrenheit. Resting Meat FAQs As chefs start resting their meat, they may have some additional questions about how to achieve the best results. To help you engineer the perfect steak, we answer the most frequently asked questions about resting meat below. How Long Can Cooked Meat Sit Out? Resting meat should never run the risk of time-temperature abuse. Cooked meat can only sit out for less than two hours before it enters unsafe temperatures. According to the USDA, food items between 40-140 degrees Fahrenheit are in the Temperature Danger Zone, and at risk of growing bacteria. To prevent food poisoning, don't leave food out for extended periods. Should You Wrap Steak in Foil? Tenting steak in aluminum foil after grilling keeps the meat warm during the resting period. When it's 3-5 degrees under its ideal doneness temperature, remove your steak from the grill and loosely wrap aluminum foil around it. Give your prime-grade beef, ribs, or chicken the time they need to rest before serving. Your guests and customers will be impressed by the flavorful results!