Wagyu Cooking Temperature Guide: The Perfect Internal Temp for Every Cut

Getting the internal temperature right is the single most important factor when cooking wagyu beef. Unlike conventional steak, wagyu's extraordinary marbling—those intricate webs of intramuscular fat—means the rules you've learned about cooking regular beef don't fully apply. Cook wagyu too hot, and you'll render out the very fat that makes it special. Nail the temperature, and you'll experience beef at its absolute peak.

This wagyu cooking temperature guide covers every cut, every method, and every doneness level so you can cook with confidence whether it's your first A5 ribeye or your fiftieth.

Why Temperature Matters More With Wagyu

Wagyu beef contains significantly more intramuscular fat than conventional beef—A5 Japanese wagyu can reach a Beef Marbling Standard (BMS) score of 8 to 12, meaning up to 50% or more of the steak is marbling. This fat begins rendering at around 77°F (25°C), which is far lower than the rendering point of fat in conventional beef.

What this means in practice: wagyu is far more sensitive to temperature. A 5°F difference that might be negligible with a USDA Choice ribeye can be the difference between a transcendent wagyu experience and an expensive mistake.

The golden rule: cook wagyu to a lower internal temperature than you would conventional beef. If you normally eat ribeye at medium (145°F), try wagyu at medium-rare (130°F). The fat content provides richness and juiciness that you'd normally need a higher doneness level to achieve with leaner beef.

Wagyu Cooking Temperature Chart by Doneness

Use these target temperatures measured at the thickest part of the steak. Always pull wagyu 3-5°F below your target to account for carryover cooking, which is more pronounced in fatty cuts.

• Rare (120-125°F / 49-52°C): Cool red center throughout. Best for high-BMS A5 cuts where you want maximum fat texture. Pull at 117°F.
• Medium-Rare (130-135°F / 54-57°C): Warm red center, starting to render marbling. The sweet spot for most wagyu steaks. Pull at 125°F.
• Medium (140-145°F / 60-63°C): Pink center with well-rendered fat. Acceptable for lower-BMS wagyu (Australian, American). Pull at 135°F.
• Medium-Well (150-155°F / 66-68°C): Slight pink. Generally not recommended for A5—too much fat renders out. Can work for wagyu burgers.
• Well-Done (160°F+ / 71°C+): Not recommended for any wagyu steak. Significant fat loss and diminished flavor.

Recommended Temperatures by Cut

Different wagyu cuts have different fat distributions, which means they each have an ideal temperature window:

A5 Wagyu Ribeye

Target: 125-130°F (medium-rare minus to medium-rare)

The ribeye is the most heavily marbled steak cut. With BMS 10-12 A5 ribeye, the marbling is so dense that cooking beyond medium-rare causes excessive fat rendering. Many wagyu experts actually prefer A5 ribeye closer to rare (120-125°F), where the fat remains silky and coats the palate. Slice thin (¼ inch) after resting—this is not a cut you eat in big bites.

A5 Wagyu Striploin (New York Strip)

Target: 128-133°F (medium-rare)

Striploin has slightly less marbling than ribeye but a firmer texture and beefier flavor. The fat cap along one edge renders beautifully at medium-rare. This cut is more forgiving than ribeye—a few degrees over won't ruin it. Sear the fat cap edge specifically for 30-45 seconds.

A5 Wagyu Filet Mignon (Tenderloin)

Target: 130-135°F (medium-rare to medium)

Tenderloin is the leanest of the premium wagyu cuts, even at A5 grade. Because there's less marbling to render, you can cook it slightly higher than ribeye without losing quality. The buttery texture of wagyu tenderloin at medium-rare is extraordinary. Use a reverse sear for even cooking on this thick cut.

Australian and American Wagyu Steaks

Target: 130-140°F (medium-rare to medium)

Crossbred wagyu (typically BMS 4-7) has less marbling than Japanese A5 and behaves more like premium conventional beef. You have a wider acceptable temperature range. Medium-rare is still ideal, but medium works well too—the lower fat content means less is lost to rendering at higher temperatures.

Wagyu Burgers

Target: 145-155°F (medium to medium-well)

Ground wagyu is the one exception where higher temperatures work. The fat is already distributed throughout the grind, and the patty format means rendering actually bastes the meat from within. A wagyu burger at medium retains incredible juiciness. Don't press the patty—let the fat do its work.

Wagyu Roasts (Chuck, Brisket, Short Ribs)

Target: 195-205°F (braised/smoked) or 130°F (sous vide)

For low-and-slow preparations, wagyu roasting cuts follow similar temperature principles to conventional beef—you're breaking down collagen, which requires 195°F+. The difference is timing: wagyu brisket may finish 1-2 hours sooner than conventional due to higher fat content conducting heat more efficiently. For sous vide preparations, 130°F for 24-48 hours produces remarkable results.

Best Cooking Methods for Wagyu (With Temperatures)

The Cold Start Method (Best for A5)

This is the preferred method among Japanese wagyu chefs and the technique we recommend at The Meatery:

1. Bring the steak to room temperature (30-45 minutes)
2. Place the steak in a cold, dry pan (no oil needed—wagyu has plenty of fat)
3. Turn heat to medium and let the steak slowly come up to temperature
4. Flip every 60-90 seconds for even cooking
5. Once a golden crust forms (about 6-8 minutes total), check internal temp
6. Pull at 3-5°F below target and rest 5 minutes

Why cold start? It renders the surface fat gradually, creating a crust without shocking the interior. You get even edge-to-edge doneness instead of the gray band common with high-heat searing.

Reverse Sear (Best for Thick Cuts 1.5"+)

1. Preheat oven to 225°F
2. Place wagyu on a wire rack over a sheet pan
3. Cook until internal temperature reaches 110-115°F (about 30-45 minutes for a 1.5" steak)
4. Rest 10 minutes
5. Sear in a screaming hot cast iron pan (30-45 seconds per side)
6. Final internal temperature should be 125-130°F after sear

The reverse sear gives you precise control over the internal temperature, which is critical for expensive A5 wagyu. The low oven temperature dries the surface, enabling a better crust during the final sear.

Traditional High-Heat Sear

1. Preheat cast iron until smoking (around 500°F surface temp)
2. Pat wagyu completely dry
3. Sear 45-60 seconds per side for thin cuts (under 1")
4. Use tongs to sear edges for 15-20 seconds each
5. Target internal temp: pull at 120°F for medium-rare after rest

This works best for thinner wagyu steaks and when you want maximum Maillard crust. The risk is overcooking—have your thermometer ready and work fast.

Sous Vide (Most Precise)

1. Set water bath to your exact target temperature (e.g., 130°F for medium-rare)
2. Season and vacuum seal the wagyu
3. Cook for 1-2 hours (steaks) or 24-48 hours (roasts)
4. Pat dry and sear in screaming hot pan for 30 seconds per side

Sous vide eliminates all guesswork—the steak physically cannot overcook past your set temperature. It's ideal for wagyu because precision matters so much. The downside is you'll need to sear afterwards for crust and flavor.

Carryover Cooking: Why You Must Pull Early

Carryover cooking is the continued rise in internal temperature after you remove meat from heat. With wagyu, this effect is more pronounced than with conventional beef because:

• Fat retains heat longer than lean muscle, so the dense marbling in wagyu acts as a thermal battery
• A5 wagyu can rise 5-8°F after pulling (vs. 3-5°F for lean beef)
• Thicker cuts carry over more—a 2" A5 ribeye might rise 8-10°F

The practical advice: always pull your wagyu 5°F below your target temperature. If you want 130°F medium-rare, pull at 125°F. If you want 125°F rare, pull at 120°F. Use an instant-read thermometer—do not guess.

Essential Equipment

You don't need much, but what you do need matters:

• Instant-read thermometer: Non-negotiable. The ThermoWorks Thermapen is the gold standard—accurate to ±0.5°F in 1 second. With wagyu at $100+/lb, a $100 thermometer is the best investment you'll make.
• Cast iron skillet: Heavy cast iron holds heat evenly and provides the best sear surface. A 12" Lodge or Finex skillet works perfectly.
• Wire cooling rack + sheet pan: Essential for the reverse sear method. Elevating the steak ensures even airflow in the oven.
• Sharp slicing knife: A5 wagyu should be sliced thin (¼") for serving. A long, sharp carving knife makes this easy.

Common Temperature Mistakes to Avoid

• Cooking A5 wagyu like regular steak: A5 is not a 16oz ribeye you throw on a blazing grill. The portion size is smaller (3-6oz), the cook time is shorter, and the target temperature is lower.
• Not accounting for carryover: This is the #1 cause of overcooked wagyu. That A5 striploin will keep cooking after you pull it. Use a thermometer and pull early.
• Skipping the rest: Wagyu needs 5-10 minutes of rest after cooking. The fat needs time to redistribute. Cut too early and you'll lose rendered fat to the cutting board instead of your palate.
• Using too much oil: Wagyu has abundant fat—you don't need to add oil to the pan. At most, render a small trimming of wagyu fat to grease the surface. Extra oil dilutes the pure wagyu flavor.
• Cooking straight from the fridge: Cold wagyu in a hot pan creates uneven cooking. Let it rest at room temperature for 30-45 minutes before cooking. This is especially important for thick cuts.
• Not preheating for the sear: Whether you're doing a traditional sear or finishing a reverse sear, the pan must be ripping hot. A lukewarm pan steams the surface instead of searing it, giving you a gray, sad crust.

Temperature Tips From The Meatery Kitchen

After years of working with wagyu daily, here's what we've learned:

• BMS score should guide your target temp. BMS 12 (the highest marbling grade)? Cook to rare or medium-rare minus. BMS 6-7 (Australian crossbred)? Medium-rare to medium is your window.
• Thinner is better for A5. Ask your butcher to cut A5 steaks ¾" to 1" thick. Thicker A5 cuts are harder to get even doneness on without overcooking the exterior.
• Season simply. Quality sea salt and maybe fresh black pepper. At the right temperature, wagyu's natural flavor is so complex that heavy seasoning competes with it.
• Rest on a warm plate, not a cold one. A cold plate saps heat from the steak's surface, causing the fat to solidify. A plate warmed in a low oven keeps everything silky.
• Take notes. Every wagyu steak is slightly different. Keep a note on your phone: cut, weight, thickness, method, pull temp, final temp, and your rating. You'll dial in your perfect cook within a few steaks.

Putting It All Together

The perfect wagyu experience comes down to three things: quality beef, the right temperature, and restraint. Don't overcomplicate it. Use a thermometer, pull early, rest properly, and slice thin. Whether you're cooking a Japanese A5 ribeye for a special occasion or an American wagyu strip for a Tuesday night dinner, nailing the internal temperature is what separates a good steak from an unforgettable one.

Ready to put this guide to the test? Browse our A5 Wagyu collection for authentic Japanese wagyu, or explore our Australian Wagyu selection for an approachable entry point. Every cut ships frozen with detailed cooking instructions, so you'll know exactly what temperature to target.