Wagyu beef

Pat it dry, season simply and sear it in a very hot, heavy pan; the marbling renders as it cooks, so you usually need no added oil. Turn it often and rest it briefly before slicing across the grain.

Both work, but a pan gives you close control over the fat as it renders. For a barbecue, use a clean, very hot grate and keep thin, fatty slices moving so dripping fat does not cause flare-ups.

Thin slices are used in sukiyaki and shabu-shabu, where they cook quickly in a simmering broth, and in yakiniku, where small pieces are grilled at the table. A well-marbled steak is often served simply, with salt rather than a heavy sauce.

Keep raw Wagyu sealed on the lowest shelf of the fridge and use it within a few days, or freeze it tightly wrapped. Thaw it in the fridge, not on the worktop, and refrigerate leftovers promptly.

Look for fine, even marbling through the meat rather than a thick strip of fat around the edge. The name alone does not tell you the origin or grading, so look for those details if they matter to you.

Yes: this Wagyu has 18 g of fat per 100 g, compared with 4.2 g in the listed beef meat. That marbling is why it tastes rich and why a small amount can go a long way.

Wagyu refers to particular Japanese cattle breeds; Australian Wagyu is raised in Australia, often with Wagyu genetics. The two can differ in marbling and fat content: the listed Australian Wagyu has 63.3 g fat per 100 g, compared with 18 g in this Wagyu.