Team wagyu,
Took a few slices off this:
Cooked half as small "steaks" and half Japanese teppanyaki style cutting into pieces as sides sear. If you google cooking wagyu steak you'll find a lot of videos of Japanese cooks doing that on a big flat grill top.
With some sushi rice and sautéed green onions, a ginger citrus soy and rice wine vinegar dipping sauce, and some wasabi.
Moment of truth!
Man this stuff is good! That's prob between 6-8oz of meat on the plate, and that feels like a hearty serving of this beef.
The bigger piece was about medium rare, the smaller pieces closer to medium. Both were great, but I def preferred the smaller pieces. And the beef is so rich, dipping in some sauce and/or eating with some rice made it even better.
Thanks for getting this started, rep!