Wagyu is definitely a breed of cattle that produces completely 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 corresponding 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 crew – is no exception.
It isn’t low cost to purchase a Wagyu, coming in at around $5 per pound, but it is price it while you consider the quality of meat you’re going to get.
Most Wagyu briskets are available in between 15 – 20 lbs, and if in case you have ever cooked a daily beef brisket, then you should have no problems cooking Wagyu.
You inject and season the Wagyu the very same way as a normal brisket… BUT the cooking time ought to be a little faster as a result of excessive tenderness and fats marbling of the Wagyu.
You need to look for an internal temp of 195 and it must be perfect.
You can always sauce your brisket, but unlike pork… you need to stay away from the sweeter sauces – they may clash with the beef taste. You really just need a easy dry rub of salt, pepper and garlic (just like you season a steak). If you inject your brisket (which I highly advocate), you want to use a easy injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.
These simple flavors will compliment the meat without covering up the natural flavors.
If you cook a Waygu Beef Brisket, you might be in for a real treat. It is a few of the best brisket you possibly can produce – the flavour, the tenderness and the over-all quality are unbeatable!
If you loved this information and you would want to receive more details with regards to American Wagyu Beef i implore you to visit our own internet site.