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“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”
Winner of the World Steak Challenge 2019
Winner at the Triple Crown Steak Challenge 2019
Kerwee Wagyu Tataki with Ponzu, Sesame and Ginger
This cut of meat is perfect for raw/tataki applications. This restaurant quality meal can be achieved by even novice cooks with common pantry ingredients. The wagyu is silky smooth in texture, and pairs perfectly with the Ponzu and ginger.
- 1 loin Kerwee Teres Major
- 3 tbsp Currawong Olive Oil
- 1/4 cup Ponzu
- 5g (1 1/2 tsp) ginger, finely diced
- 2 shoots green onion, sliced
- 1 tsp toasted sesame seeds
- 1 tsp sesame oil
Clean excess silver/fat off the meat and set aside to allow the meat to come to room temperature.
Finely dice the ginger, and mix with sliced green onion. Place into a heat proof bowl and set aside.
Once the meat has come to room temperature, sprinkle with salt, pepper and sesame seeds to cover all sides. Roll the meat to make sure it is completely covered.
Heat a cast iron skillet so that it is searing hot. Then add the oil and hard sear both sides of the tenderloin until golden brown and caramelized. To achieve the perfect sear and ensure the meat is still raw internally, sear the meat for 1-1.5 minutes each side. Take the meat off the heat, then set aside to rest.
In the meantime, heat up the sesame oil in a small pan until it begins to smoke. Then pour straight over the ginger and green onion. Stir to combine.
With a very sharp knife, slice the tenderloin into 1/2 inch slices. Arrange on a plate, then pour the ponzu into the side of the plate until it has evenly distributed underneath the meat.
Finally, spoon on the warmed ginger and spring onion mix, along with any sesame oil left over in the bowl.
Recommended Cooking Instructions for Kerwee Wagyu
Follow these instructions to guarantee perfect cooking results every time
Defrosting the meat:
Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.
Preparing the meat:
Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.
It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.
Cooking the meat:
Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.
Resting the meat:
We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.
Slicing / carving the meat:
Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Olsson’s Sea Salt flakes.
Quick Guide to Cooking a Kerwee Steak
Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.
BLUE: 1 minute each side - for caramelization
RARE: 2 - 3 minutes each side. Internal temperature of 117F
MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F
MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F
MEDIUM - WELL: 5 minutes each side. Internal temperature 140F
WELL - DONE: 6 minutes each side. Internal temperature 150F
Why Choose Kerwee Wagyu
The Kerwee group is a family owned company that has complete control over their production systems.
To find out more about the farm, feeding program, and the Kerwee Wagyu & Angus cattle’s life cycle click this link.
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