Wagyu is actually a breed of cattle that produces perfectly marbled cuts of meat, it’s the same 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 akin to high quality meat because of the naturally enhanced flavor, tenderness and juiciness. And because the Wagyu brisket has so much marbling, it bastes the meat from the inside as it cooks.
A number of cooks within the KCBS BBQ circuit have started utilizing Wagyu, and my staff – is no exception.
It isn’t low cost to purchase a Wagyu, coming in at around $5 per pound, however it is price it whenever you consider the quality of meat you are going to get.
Most Wagyu briskets are available in between 15 – 20 lbs, and when you’ve got ever cooked an everyday beef brisket, then you shouldn’t have any problems cooking Wagyu.
You inject and season the Wagyu the very same way as a normal brisket… BUT the cooking time needs to be a little faster due to the extreme tenderness and fats marbling of the Wagyu.
It’s best to look for an inner temp of 195 and it ought to be perfect.
You’ll be able to always sauce your brisket, however unlike pork… you need to keep away from the sweeter sauces – they will clash with the meat taste. You really just want a easy dry rub of salt, pepper and garlic (just like you season a steak). When you inject your brisket (which I highly recommend), you need to use a simple injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.
These simple 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’s a few of the finest brisket you can produce – the flavour, the tenderness and the over-all quality are unbeatable!
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