Chu's Wagyu Recipes

Honey & Gochujang Lamb Riblets

This dish is a slow-braised love letter to umami — sweet, spicy gochujang melts into honey and sesame oil to glaze tender lamb riblets, while Japanese yams soak up every drop of the sauce underneath. Three hours in a low oven does all the work, leaving you with fall-off-the-bone meat and silky, caramelized yams that practically melt on the fork.

Cedar Plank Wild Salmon with Sweet Bourbon Glaze

A fast, big-impact Shabbat or Sunday-grill recipe. The cedar smokes the fish while the bourbon glaze caramelizes into a sticky, mahogany lacquer.

Caribbean Grouper Tacos

Wild grouper from the Chu’s case, lit up with Spiceology’s smoky Jamaican jerk and finished with our own Caribbean Mango Sauce. Pareve, Shabbat-friendly, and built for grilling season.

Wild Red Snapper Crudo with Tomato Jam and Harissa

This recipe lives in the salt-spray between North Africa and the Mediterranean coasts.

Kosher Wagyu & Lamb Arayes

Glatt kosher wagyu beef & lamb arayes — easy grilled recipe with caramelized onions and Middle Eastern spices. Ready in 55 minutes. Shop the meat and start cooking.

Classic Wagyu Tartare

Classic and Kosher Wagyu Tartare. Follow this easy recipe from Chef Zalman to create this classic dish in the comfort of your own home.

Smoked Wagyu Plate Ribs

This step-by-step guide shows how to smoke a rack of kosher Wagyu plate ribs low and slow, infusing the richly marbled beef with deep smoky flavor while keeping it juicy and tender. Finished at the perfect internal temperature and rested before slicing, these ribs make an unforgettable centerpiece for any barbecue feast.

Bang Bang Chicken Thighs

Kosher Chicken Thigh filets have never tasted this good with our Bang Bang Chicken Thigh recipe created by Jonah.

Korean Chicken Wings

Learn how to make succulent smoked Korean chicken wings marinated in gochujang chili sauce, sesame oil, mirin, and lime, then smoked at a low temperature before a final crisp finish. This recipe combines bold Asian flavors with gentle smoke to deliver wings that are crispy on the outside and juicy on the inside.

Miso x Soy Wagyu Short Ribs

These miso-soy braised Wagyu short ribs are rich, umami-packed, and slow-cooked until the beef is melt-in-your-mouth tender. The savory miso and soy base elevates each bite with deep, complex flavor perfect for a satisfying dinner.

Reverse Seared Tomahawk Steak

This reverse sear technique brings a tomahawk Wagyu steak to perfect doneness by gently warming it first, then searing at high heat for a beautifully caramelized crust. The result is a restaurant-quality steak with an unmatched balance of smoke, seasoning, and Wagyu richness.

Kosher Wagyu "BLT" Burger

A juicy Wagyu BLT burger blends premium, highly marbled Wagyu beef with crisp beef bacon, fresh lettuce, and ripe tomato for a gourmet twist on an American classic. Savory, rich, and packed with layers of texture, it’s a burger that stands out at any cookout.

Korean Wagyu Tartare

This Korean-inspired Wagyu tartare uses finely chopped raw Wagyu, seasoned with bold Asian aromatics and sauces for a vibrant, silky dish. It’s a sophisticated appetizer that showcases the natural buttery texture of high-quality Wagyu.

Wagyu Flat Iron Tacos

Tender Wagyu flat iron steak is seared and sliced thin for these flavorful tacos, topped with a zesty pineapple pico de gallo and wrapped in warm corn tortillas. The combination of rich beef and bright, fresh salsa makes these tacos both indulgent and balanced.

Rack of Lamb with Chimichurri

This recipe pairs a perfectly roasted rack of lamb with zesty chimichurri sauce and a silky carrot purée for a colorful, restaurant-style plate. The herbaceous chimichurri cuts through the lamb’s richness, while the purée adds smooth sweetness.

Kosher Wagyu Bolognese

A decadent Wagyu Bolognese slow-simmers ground fullblood Wagyu in a rich tomato and wine sauce until luxuriously thick and flavorful. Served over pasta, this elevated Bolognese melds hearty comfort with premium beef taste.

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