Wagyu is actually a breed of cattle that produces completely marbled cuts of meat, it's the identical breed stock that produces the Kobe beef in Japan. The meat is incredibly tender and has a rich taste. Wagyu beef even surpasses USDA marbling standards for prime-grade beef.
Wagyu is comparable to high quality meat because of the naturally enhanced taste, tenderness and juiciness. And because the Wagyu brisket has so much marbling, it bastes the meat from the inside as it cooks.
A whole lot of cooks within the KCBS BBQ circuit have started utilizing Wagyu, and my group is no exception.
It isn't low cost to purchase a Wagyu, coming in at around $5 per pound, however it is worth it when you consider the quality of meat you will get.
Most Wagyu briskets are available in between 15 - 20 lbs, and in case you have ever cooked an everyday beef brisket, then you should have no problems cooking Wagyu.
You inject and season the Wagyu the exact same way as a standard brisket... BUT the cooking time must be a little sooner as a result of extreme tenderness and fat marbling of the Wagyu.
You should look for an inner temp of 195 and it ought to be perfect.
You possibly can always sauce your brisket, however unlike pork... you want to stay away from the sweeter sauces - they'll clash with the meat taste. You really just need a simple dry rub of salt, pepper and garlic (just like you season a steak). In the event you inject your brisket (which I highly recommend), you wish to use a simple injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.
These easy flavors will compliment the meat without covering up the natural flavors.
Should you cook a Waygu Beef Brisket, you might be in for a real treat. It is some of the best brisket you possibly can produce - the flavor, the tenderness and the over-all quality are unbeatable!
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