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Medium Rare vs Well Done Wagyu A5

I’m a firm believer that there IS such thing as too much fat when it comes to steak. Don’t get me wrong, I love getting to experience a wagyu A5 steak. But at the end of the day they are often so rich and fatty it’s hard to enjoy more than a couple pieces. This was before I tried cooking wagyu A5 to well done.

The reason well done steaks are less juicy than medium rare is that they are cooked to a higher internal temp. In this process more moisture is lost and more fat is rendered. For a normal steak, this is bad. But for a wagyu A5 steak that is made up of over 50% fat, this isn’t necessarily a problem. Think of it like bacon (which is also 50% fat). It only starts to taste good once it’s “well done”, rendered, and crispy.

All of this to say, most of us significantly preferred the well done steak. It remained juicy, didn’t have the slimy texture rare wagyu can have, and didn’t feel too rich.
But keep in mind this was a flap steak which isn’t the same as something like a ribeye. But the takeaway is I’ll likely be cooking my wagyu closer to medium or even medium well… It feels crazy to say, but are the days of medium rare Wagyu A5 over?

‪@alpinebutcher‬ wagyu a5 steak
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