No doubt wagyu tenderloin is the way to go when it comes to Japanese gyu given the meat is fatty yet digestible. The cooking was another approach; I let is warm to near room temperature, and then with gentle heat colored it in a teflon pan avoiding too much tension of the meat’s outer fibers.

Then into the oven set at °90 C, I used a needle and thermocouple and stopped at 48°C and let it rest in the oven and that was it. No loss of blood, wagyu maintains its juices more than most other meats and I guess that is due to the structure of the meat, and high concentration of fat, good fat. The outer edge is cooking minimally, 1-2mm of coloring, and the interior cooking is perfectly distributed from top to bottom.