Blog
Our blog is where we share simple and enjoyable articles about Wagyu, from its history to cooking tips. Whether you’re a food lover, a beginner cook, or just curious about Wagyu, our blog is here to make things straightforward. Explore our articles to discover the tasty world of Wagyu and why Lux Wagyu House is your go-to place for all things Wagyu.
Recipes
Discover the essence of Wagyu through our curated recipes. From seared steaks to slow-cooked delicacies, learn how to prepare each cut to perfection and elevate your culinary skills.
Educational
Dive deep into the world of Wagyu. Explore articles that unravel the history, grading systems, and unique characteristics that make Wagyu beef a gourmet’s delight.
Wagyu News
Stay updated with the latest in Wagyu. From global trends to local events, our news section brings you stories and insights from the Wagyu industry around the world.
Every wagyu label carries a number, 6-7, 8-9, 9+, BMS 11-12, and that number tells you more about what ends up on your plate than the brand name or the price. Here’s how the marbling score works, how the Australian and Japanese scales differ, and how to choose the right one for the way you…
Buying wagyu for the grill or the hotpot is a different job from buying a steak. The meat cooks in seconds, not minutes, so the cut, the marbling score and the thickness of the slice decide the meal before you light the charcoal, and a beautifully marbled scotch fillet is the wrong thing to swish through…
Buying wagyu online calls for a little more care than most purchases. Product descriptions and photos do not always provide enough information to verify the exact grade, origin, or quality of the wagyu being sold, and by the time a poorly shipped cut arrives partially thawed, you’ve already paid a premium price for it. Here’s what genuinely…
Ask five people which wagyu brand is most trusted in Australia and you’ll likely get five different answers, and rightly so, because trust was never meant to be a fixed leaderboard. Brands change hands, sourcing evolves, and even within a single label, quality can vary from batch to batch. The more useful question isn’t which name to trust, but what actually earns that trust,…
If you’re gearing up for a delicious Asian BBQ experience, knowing the best beef cuts is essential. The right cuts can make all the difference, whether you’re grilling at home or dining out. In this guide, we’ll explore some top choices for beef cuts, their unique qualities, and how to prepare them for an unforgettable meal. Key Takeaways Short rib is rich and…
When shopping for Japanese Wagyu, grades like A5, B5 and C5 are often used as shorthand for quality. While these grades do indicate important differences, they are commonly misunderstood, especially outside Japan. To truly understand what these grades mean, it’s essential to know how Japanese Wagyu is officially graded and what each part of the…
Recipe by Shane Middleton, Head Chef of Papi Katsu Perth CBD Kombu -Jime +9 Stone Axe OP Rib 1 x 1.5kg OP Rib (or Bone in Rib Eye) 4 Sheets Dried Kombu Method: Cover the OP Rib with kombu and let cure for 2-3 hours. This will add a nice salt flavour to your steak….
Recipe by Guy Jeffreys, Ambassador of Fogarty Wine Group and Kitchen Community Ingredients: 150g Lotte L’Grow Oyster Blade (MB 8 – 9), diced 30g pickles, chopped 20g parmesan, grated Small bunch of chives Few shakes of hot sauce Glug of EVOO Salt and pepper Method: Let the beef defrost in the fridge before dicing it….
Recipe by Emily Jones, Menu Designer for Cassia Fremantle Kagoshima Scotch Fillet (300 – 320g) Method: Season well with salt and grill over chargrill around 4 – 5 minutes each side, moving around to get an even char. Rest steak in a warm space for 4 – 6 minutes on the grill if required to…
October is the perfect time to indulge in the rich flavours of wagyu beef sukiyaki at Lux Wagyu House. This exquisite dish, steeped in tradition, showcases the luxurious marbling of premium wagyu beef, making it a delightful experience for any food lover. Whether you’re a seasoned connoisseur or trying sukiyaki for the first time, the…
Ramen is soul food in a bowl—and when you float melt-in-your-mouth Wagyu slices atop a rich broth, it becomes pure indulgence. This recipe layers umami flavors with texture: bouncy noodles, savory tare, silky eggs, and ultra-tender beef for a bowl that’s both comforting and elevated. We suggest using our Wagyu Shabu Shabu Slices as these…
Beef Wellington is the height of culinary elegance, often reserved for special occasions. When made with Wagyu, the result is nothing short of decadent — buttery, tender beef wrapped in golden puff pastry, layered with savory mushroom duxelles and salty prosciutto. It’s rich, dramatic, and undeniably luxurious. We recommend using sirloin as its shape and…