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Do you know how to cook Wagyu for the ultimate eating experience? Or are you a Wagyu aficionado? Whatever your skill level, be sure to tune in below to find out all there is to know about how to prepare, cook and serve Oakey Premium Wagyu.

OAKEY PREMIUM WAGYU – SOURCED FROM PROVEN LINEAGE

0:46

Rump

OAKEY PREMIUM WAGYU – SOURCED FROM PROVEN LINEAGE

OAKEY PREMIUM WAGYU – THE WAGYU THAT DELIVERS

0:55

Rump

OAKEY PREMIUM WAGYU – THE WAGYU THAT DELIVERS

OAKEY PREMIUM WAGYU RUMP KUSHIYAKI

0:50

Rump

OAKEY PREMIUM WAGYU RUMP KUSHIYAKI

OAKEY PREMIUM WAGYU HAPPY FATHER’S DAY 2021

0:43

Rib Eye

OAKEY PREMIUM WAGYU HAPPY FATHER’S DAY 2021

OAKEY PREMIUM WAGYU – EXPECT A LITTLE MORE

0:14

OAKEY PREMIUM WAGYU – EXPECT A LITTLE MORE

OAKEY PREMIUM WAGYU – MARBLING MATTERS

0:14

OAKEY PREMIUM WAGYU – MARBLING MATTERS

OAKEY PREMIUM WAGYU RUMP STEAMBOAT

0:50

Rump

OAKEY PREMIUM WAGYU RUMP STEAMBOAT

OAKEY PREMIUM WAGYU RUMP BIBIMBAP

0:44

Rump

OAKEY PREMIUM WAGYU RUMP BIBIMBAP

THE T-BONE has two different steaks attached to th

THE T-BONE has two different steaks attached to the one bone. The long side is a striploin, and the smaller side is the tenderloin - delivering a steak that’s the BEST OF BOTH WORLDS! These beauties are available from all @drakessupermarkets in South Australia.

#tbone #tbonesteak

The reds and greens of Christmas 🎄… combined

The reds and greens of Christmas 🎄… combined with the awesomeness of our #ribeye

Add this to your #christmasmenu

Full recipe follows based on:
Serves 4
Preparation time 5 minutes
Cook time 15 minutes

Ingredients:

4 x 250g Oakey Premium Wagyu rib eye steaks

Pink sea salt flakes and freshly-ground black pepper

Finely grated zest of 2 lemons

2 tsp cracked fennel seeds

¼ cup extra virgin olive oil

1 Tbsp sherry vinegar

2 bunches broccolini

¼ cup tomato relish

2 Tbsp toasted walnuts, chopped

¼ bunch sage leaves, finely sliced

Method:

1/ Season the steaks generously with salt and pepper, scatter with lemon zest and fennel seeds, drizzle with 1 Tbsp extra virgin olive oil, then cook on a moderate barbecue grill for 8 minutes, turning several times, until medium-rare. Drizzle with sherry vinegar in the final minute of cooking then set aside to rest.

2/ Drizzle the broccolini with the remaining oil and season with salt and pepper. Cook on a moderate barbecue grill for 3 minutes, until lightly blackened. Serve with the relish, walnuts, sage and carved steak.

CHRISTMAS IS SERVED 🎄

Recipe by @fastedmedia with imagery by @roughcutstudioaustralia

#christmascooking #ribeyesteak #christmasfood #christmasdinner #christmasfoodideas #recipeshare #recipe #christmastable

Full of flavour and lean with a slightly firm text

Full of flavour and lean with a slightly firm texture, the rump is an all-time favourite.
Here we’ve taken rump to make Korean Bibimbap, a rice bowl topped with marinated beef and vegetables.

INGREDIENTS:

400g Oakey Premium Wagyu rump, finely sliced
2 Tbsp tamari
2 Tbsp Gochujang
1½ cups short grain rice
2 Tbsp mirin
2 Tbsp rice vinegar
2 tsp caster sugar
1 red onion, very finely sliced
4 cloves garlic, minced
4cm piece ginger, grated
2 Tbsp vegetable oil
2 carrots, cut in batons
2 small zucchini, cut in batons
1 cup bean sprouts
4 cups baby spinach
4 egg yolks
finely sliced green shallots, toasted sesame seeds, sliced red onions and Gochujang sauce, to serve

METHOD:

1) Toss the rump, tamari and Gochujang in a bowl, then set aside. Wash the rice thoroughly, then place in a saucepan with 2¼ cups cold water and set over a moderate heat. Cook until craters appear, then fit the lid and turn off the heat. Boil the mirin, vinegar and sugar, then sprinkle over the rice and mix gently.

2) Fry the onion, garlic and ginger in oil in a large frying pan over a moderate heat until softened, then add the beef and cook gently.

3) Spoon the rice into bowls, then top with the carrots, zucchini, sprouts, spinach and beef. Place an egg yolk on each, then top with shallots, sesame seeds, red onions and extra Gochujang sauce.

#oakeypreiumwagyu #premiumwagyu #wagyu #beef #recipe #recipevideo #bibimbap #koreanbbq #koreanfood #healthy

Try this Oakey Premium Wagyu steamboat recipe belo

Try this Oakey Premium Wagyu steamboat recipe below! 👇

Steamboat, hotpot, also known as soup-food is a cooking method that originated in China.

INGREDIENTS:

400g Oakey Premium Wagyu rump
4L beef broth
2 cups Chinese cooking wine
6 chicken feet, rinsed
6 green shallots
4cm piece ginger, sliced
¼ cup dried shiitake mushrooms
½ cup yellow rock sugar*
2 cups dried kombu
16 beef balls**
24 tofu puffs
fresh egg noodles
sliced shiitake mushrooms
sliced baby corn
pak choy leaves
chilli oil
hot sauce
dark soy sauce
Chinkiang vinegar
* If yellow rock sugar is not available, use raw sugar instead.
** Chinese beef balls are available from Asian grocers and some supermarkets.

METHOD:

1) Combine the broth, cooking wine, chicken feet, shallots, ginger, dried shiitake mushrooms, rock sugar and kombu in a large saucepan with 2L water and set over moderate heat. Simmer for 1 hour, then strain through a fine sieve.

2) Pour into a second saucepan and simmer gently. Slice the beef very finely.

3) Place the simmering broth in the middle of the table and give each guest a selection of beef, beef balls, tofu, noodles, mushrooms, corn, pak coy and a sieve so that they can each cook their own meal. Serve with the condiments.

#oakeypremiumwagyu #oakeypremium #premium #wagyu #reels #reelsinstagram #reelsviral #loveit #recipe #trending #like #follow #beef #steamboat #hotpot #authentic #cooking #menmakedinnerday #tryit

THE T-BONE has two different steaks attached to th

THE T-BONE has two different steaks attached to the one bone. The long side is a striploin, and the smaller side is the tenderloin - delivering a steak that’s the BEST OF BOTH WORLDS! These beauties are available from all @drakessupermarkets in South Australia.

#tbone #tbonesteak

The reds and greens of Christmas 🎄… combined

The reds and greens of Christmas 🎄… combined with the awesomeness of our #ribeye

Add this to your #christmasmenu

Full recipe follows based on:
Serves 4
Preparation time 5 minutes
Cook time 15 minutes

Ingredients:

4 x 250g Oakey Premium Wagyu rib eye steaks

Pink sea salt flakes and freshly-ground black pepper

Finely grated zest of 2 lemons

2 tsp cracked fennel seeds

¼ cup extra virgin olive oil

1 Tbsp sherry vinegar

2 bunches broccolini

¼ cup tomato relish

2 Tbsp toasted walnuts, chopped

¼ bunch sage leaves, finely sliced

Method:

1/ Season the steaks generously with salt and pepper, scatter with lemon zest and fennel seeds, drizzle with 1 Tbsp extra virgin olive oil, then cook on a moderate barbecue grill for 8 minutes, turning several times, until medium-rare. Drizzle with sherry vinegar in the final minute of cooking then set aside to rest.

2/ Drizzle the broccolini with the remaining oil and season with salt and pepper. Cook on a moderate barbecue grill for 3 minutes, until lightly blackened. Serve with the relish, walnuts, sage and carved steak.

CHRISTMAS IS SERVED 🎄

Recipe by @fastedmedia with imagery by @roughcutstudioaustralia

#christmascooking #ribeyesteak #christmasfood #christmasdinner #christmasfoodideas #recipeshare #recipe #christmastable

Full of flavour and lean with a slightly firm text

Full of flavour and lean with a slightly firm texture, the rump is an all-time favourite.
Here we’ve taken rump to make Korean Bibimbap, a rice bowl topped with marinated beef and vegetables.

INGREDIENTS:

400g Oakey Premium Wagyu rump, finely sliced
2 Tbsp tamari
2 Tbsp Gochujang
1½ cups short grain rice
2 Tbsp mirin
2 Tbsp rice vinegar
2 tsp caster sugar
1 red onion, very finely sliced
4 cloves garlic, minced
4cm piece ginger, grated
2 Tbsp vegetable oil
2 carrots, cut in batons
2 small zucchini, cut in batons
1 cup bean sprouts
4 cups baby spinach
4 egg yolks
finely sliced green shallots, toasted sesame seeds, sliced red onions and Gochujang sauce, to serve

METHOD:

1) Toss the rump, tamari and Gochujang in a bowl, then set aside. Wash the rice thoroughly, then place in a saucepan with 2¼ cups cold water and set over a moderate heat. Cook until craters appear, then fit the lid and turn off the heat. Boil the mirin, vinegar and sugar, then sprinkle over the rice and mix gently.

2) Fry the onion, garlic and ginger in oil in a large frying pan over a moderate heat until softened, then add the beef and cook gently.

3) Spoon the rice into bowls, then top with the carrots, zucchini, sprouts, spinach and beef. Place an egg yolk on each, then top with shallots, sesame seeds, red onions and extra Gochujang sauce.

#oakeypreiumwagyu #premiumwagyu #wagyu #beef #recipe #recipevideo #bibimbap #koreanbbq #koreanfood #healthy

Try this Oakey Premium Wagyu steamboat recipe belo

Try this Oakey Premium Wagyu steamboat recipe below! 👇

Steamboat, hotpot, also known as soup-food is a cooking method that originated in China.

INGREDIENTS:

400g Oakey Premium Wagyu rump
4L beef broth
2 cups Chinese cooking wine
6 chicken feet, rinsed
6 green shallots
4cm piece ginger, sliced
¼ cup dried shiitake mushrooms
½ cup yellow rock sugar*
2 cups dried kombu
16 beef balls**
24 tofu puffs
fresh egg noodles
sliced shiitake mushrooms
sliced baby corn
pak choy leaves
chilli oil
hot sauce
dark soy sauce
Chinkiang vinegar
* If yellow rock sugar is not available, use raw sugar instead.
** Chinese beef balls are available from Asian grocers and some supermarkets.

METHOD:

1) Combine the broth, cooking wine, chicken feet, shallots, ginger, dried shiitake mushrooms, rock sugar and kombu in a large saucepan with 2L water and set over moderate heat. Simmer for 1 hour, then strain through a fine sieve.

2) Pour into a second saucepan and simmer gently. Slice the beef very finely.

3) Place the simmering broth in the middle of the table and give each guest a selection of beef, beef balls, tofu, noodles, mushrooms, corn, pak coy and a sieve so that they can each cook their own meal. Serve with the condiments.

#oakeypremiumwagyu #oakeypremium #premium #wagyu #reels #reelsinstagram #reelsviral #loveit #recipe #trending #like #follow #beef #steamboat #hotpot #authentic #cooking #menmakedinnerday #tryit

Easy recipe that feeds 4. OAKEY PREMIUM WAGYU RU

Easy recipe that feeds 4.

OAKEY PREMIUM WAGYU RUMP KUSHIYAKI

INGREDIENTS:

750g Oakey Premium Wagyu rump
¾ cup honey
¾ cup light soy sauce
½ cup lemon juice
½ cup sake
6cm piece ginger, grated
4 cloves garlic, minced
2 Tbsp sesame oil
2 bunches English spinach
1 cup dashi
2 Tbsp mirin
2 tsp bonito flakes
sliced green onions and black sesame seeds, to serve

METHOD:

1. Cut the beef into thick strips. Mix the honey, ½ cup soy sauce, lemon juice, sake, ginger, garlic and sesame oil in a bowl, combine with the beef and refrigerate overnight. Drain, reserving the marinade, then thread the beef onto skewers.

2. Pour the marinade into a small saucepan and boil rapidly, until thickened.

3. Blanch and refresh the spinach, then squeeze out the water. Combine the dashi, mirin and remaining soy sauce in a small saucepan and boil rapidly, until reduced by three quarters. Mix with the spinach, then roll up into a thick log, then refrigerate.

4. Cook the skewers over moderate coal, then brush with some of the sauce. Serve with slices of spinach, the remaining sauce, green shallots and sesame seeds.

#oakeypremiumwagyu #oakeypremium #wagyu #reels #reelsinstagram #recipe #chefmode

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