Wagyu's signature is marbling and richness, meaning that the meat's fattiness is exactly why it's so highly prized. If you don't like that, you'll be happier with a different premium cut.
It's the centerpiece that all other cuts of meat look up to and ultimately aspire to be. When you see it on a restaurant menu - especially if it's a tableside presentation - you know you're in for an absolute treat. So what if you're ready to tackle the ultimate red meat cooking challenge and make a prime rib at home?
Choose good meat from a trusted source. Whether using beef, turkey or lamb, ideally the meat is grass-fed with enough fat to keep it moist and flavorful. Look for a ratio between 80% to 85% lean meat to 20% to 15% fat. If you're cooking with turkey, ground dark meat has more flavor and is moister than white meat. Keep it cold.