Wagyu Beef Stew Meat

Wagyu beef stew meat is 1-inch cubes of rich, flavorful beef cut from parts of the steer that respond better to slow cooking.  It is perfect for stewed and braised dishes.

This wagyu beef (commonly known as "kobe beef" aka Australian kobe beef or kobe-style beef) is from a breed of cattle - descended from Japanese herds - specially raised in Australia to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process.

If you’re looking for cubed meat for grilling or roasting, we recommend wagyu beef kabob meat instead.

Keep your Kobe beef stew meat frozen until you are ready to cook it, then thaw only as many 2lb packs as you need.

Thawing Tips

Wagyu stew meat is extremely easy to prepare.  Regardless of whether you’re making stew, stroganoff, chili con carne, or goulash, it is generally cooked in the same way.

Season the beef cubes with salt & pepper (some recipes call for lightly dusting them with flour as well). In a well oiled pan over high heat, sear the beef on all sides until the cubes develop a brown crust.  Take care not to burn the fond (browned bits on the bottom of the pan).

Remove the seared meat, add your vegetables and sweat/sauté them to soften, then deglaze the pan with wine, stock, or another flavorful liquid.  Add dried herbs and spices as desired, return the meat to the pan and stew until tender.  If you’d like, you can further season your stew with fresh herbs once it is close to finishing cooking.

Stew Meat Recipes