Recipes, Tips & Tricks

From Our Kitchen
to Yours.

A growing collection of our family's favorite Wagyu recipes. Browse below for inspiration, then scroll down to the temperature guide to cook every cut just right.

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Marbled Miller Wagyu ribeye with garlic and rosemary
The Miller Wagyu booth at a La Crosse farmers market
Overhead view of the Miller family farm

We share new recipes, fresh cuts, and where to find us each week over on Instagram.

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Featured Recipes

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More coming soon — check back as we add new favorites from the farm.

Pasture Raised, Family Owned

The Miller herd · coulee region of La Crosse, Wisconsin

The Doneness Guide

Find Your Perfect Temperature.

Wagyu's rich marbling begins to render at a lower temperature than ordinary beef, so every level of doneness tastes a little different. Tap through the guide to find your family's sweet spot.

1
Start dry & near room tempPat the surface dry and let the cut sit out 30–45 minutes before cooking for an even sear.
2
Salt, then sear hot & fastSeason generously with coarse salt and sear in a rippingly hot pan — Wagyu's own fat is all you need.
3
Pull early & restPull 5–10°F below your target and rest 5–10 minutes so the juices redistribute.
Medium Rare
130–135°F
Pull at 125°F & rest

The sweet spot for Wagyu: the intramuscular fat is fully rendered, carrying flavor through every bite.

★ Our recommendation for Wagyu steaks