Mastering American Wagyu

The definitive guide to buying, butchering, cooking, and making the most of American Wagyu beef.

Kurt Beecher Dammeier didn’t set out to become an authority on American Wagyu. A chance encounter in one of his restaurants sparked a journey that led him from kitchens to cattle ranches and ultimately to a deeper understanding of what makes this beef so special.

In Mastering American Wagyu, Kurt shares his story, and all he has learned about this remarkable type of beef. In his view, American Wagyu can, and should, be more than a steakhouse splurge. Kurt’s goal with this book is to make it approachable and accessible to home cooks, teaching them how to get the best from a wide variety of cuts.

Learn to:

• Tell American Wagyu apart from both conventional American beef and Japanese Wagyu
• Grill, braise, sear, smoke, and roast a variety of cuts to perfection
• Unlock both value and flavor with underappreciated “lesser” cuts
• Build unforgettable meals around main courses like Smoked Bone-in Beef Short Ribs, Carne Asada Steaks, and Leftover Beef Stroganoff
• Round out your meals with sides including Blue Cheese and Heirloom Tomato Salad and amp up flavor with sauces, seasonings, and salts like Deep and Rich Tamarind Barbecue Sauce and Smoked Fennel and Orange Salt

Packed with practical techniques, 60 recipes, and compelling stories about the once-controversial history of Wagyu beef in America, Mastering American Wagyu is for anyone looking to buy, prepare, and serve this beef with confidence. And because some lessons are easier to show than tell, every recipe includes a QR code linking to a video of Kurt preparing the dish, so readers can cook alongside him every step of the way.