Wagyu beef is Japanese beef. Its name comes from the juxtaposition of the terms “Wa” (和) which means Japan and “gyu” (牛) which means beef). Wagyu beef includes several Japanese beef breeds, including the famous Kobe beef. The main difference between Wagyu and Kobe beef is that the latter is raised exclusively in Kobe, hence its name.
Bred primarily for its power and bulk, Wagyu beef has been isolated from other breeds since the days of feudal Japan due to its mountainous terrain and constant warfare. This isolation has ensured unmatched genetic purity for the breed. Wagyu cattle are medium in size, weighing almost 600 kilograms, with a massive silhouette and strong cleavage. Of course, Wagyu beef is now raised outside of Japan, in France, the Netherlands, the United States, and Australia.
Exceptional and marbled meat thanks to its intramuscular marbling (the fat is distributed in the muscular meat and not around it), these are the qualities of Wagyu meat, which make it known all over the world for its tenderness and buttery flavor.
Also, the fat present in this meat is known to be low in cholesterol, because it contains essential fatty acids and, therefore, less saturated fat than other meats. This quality of meat is due to several factors: supervised eating, sake massages, beer as a drink and classical music to avoid being disturbed and stressed. Myth or Reality? In any case, these would be the reasons for its tender, marbled meat, described as “meat caviar”, which you must have tasted at least once in your life.
Here are some tips for cooking Wagyu beef
To enjoy it, nothing too complicated: salt the meat just before cooking and fry it in a pan. It takes about 20 minutes to test it until the blood is distributed. To keep it warm, put it in the oven below 60 ° C so that the meat does not cook. It can be enjoyed whole or cut into thin slices.
You can also roast it and serve it with garlic butter made from soft butter, crushed garlic, tarragon, and salt and pepper. The chunks of this garlic butter will be placed over the still-hot meat.
Another way to cook it: The meat is marinated in a chili sauce with honey, sesame oil, rice vinegar, coriander, ginger and crushed garlic.
For the rib, it should be salted and pepper, placed in an oven-resistant cast iron pan and cooked on the fire on all sides. It is then placed in a preheated high-temperature oven and baked for 8 to 15 minutes, depending on the thickness. Let stand for the same time as cooking. The meat should be rare and the fat crispy. Serve the rib with potatoes (cooked, au gratin, fried, etc.), preferably without sauce, so as not to alter the flavor of the meat.
Some other beef options to consider
Perhaps the most classic choice is to opt for a well-known cut of beef, as they are the first thing people think of when preparing a barbecue, but this is because they are juicier and tastier when they are cooked over charcoal. They are a classic at many events for a good reason. As we briefly mentioned, some of the most popular cuts you can choose for your barbecue are:
- Filet Mignon: the most popular cut of beef, it is known for its tenderness. Another name for this cut of beef is the tenderloin.
- Ribeye: this cut of beef is known for its abundant marbling (fat flecks inside the steak) which makes it the most rubust flavorful steak
- Strip Steak: a balanced cut of steak, it has both tenderness and flavor.
- Top Sirloin: One of the favorites, since it meets the best qualities of a good cut of meat for a good barbecue: it is juicy, soft and with the right amount of fat.
- T-Bone: It is recognized by having a bone in the shape of a “T” and is a very popular cut of meat for roasting because of its softness.
- Hamburger meat: You can opt for an American classic, the hamburger. With the ground beef, seasoned with sea salt and pepper, and molded in circles, you are ready to prepare special hamburgers that stand out for the flavor that they can be grilled on charcoal.
- Poc-Chuc: If you are preparing a barbecue with a more Yucatecan touch, you may want to dabble in a cut of pork to prepare poc-chuc, a typical Yucatecan dish that is the favorite of many people. To prepare it, let the meat rest in sour orange juice with the spices of your choice; and before placing it on the grill, place barbecue salt on both sides of the cut. They will dazzle the palate of your guests with this dish.
If you are looking for the finest quality of beef in the US, we introduce you Chicago Steak Company, who specializes in Dry Aged USDA Prime steaks. They employ a state-of-the-art Dry Aging room with a dedicated aging process. The steaks are allowed to age for up to six weeks, developing an emphatic flavor profile.
Chicago Steak Company’s beef has been awarded by the USDA, which is an accolade held by only 2% of American ranchers. The beef supplied by this company is utilized by top-notch restaurants across the United States due to their USDA merit.
Kamalpreet Singh
Working as a freelance contributor for several news platforms over the years, Kamalpreet has a well-thriving interest in the education sector. Kamalpreet heads at the post of editor at BO Herald and he contributes his knowledge and expertise in reporting Education News.
