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 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 lot of cooks in the KCBS BBQ circuit have began using Wagyu, and my workforce is not any exception.
It isn’t low cost to buy 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 between 15 – 20 lbs, and if you have ever cooked a regular beef brisket, then you should have no problems cooking Wagyu.
You inject and season the Wagyu the exact same way as a normal brisket… BUT the cooking time should be a little faster because of the excessive tenderness and fats marbling of the Wagyu.
It’s best to look for an inner temp of 195 and it must be perfect.
You can always sauce your brisket, but unlike pork… you wish to stay away from the sweeter sauces – they’ll clash with the meat taste. You really just want a easy dry rub of salt, pepper and garlic (just like you season a steak). Should you inject your brisket (which I highly advocate), you need 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.
Should you cook a Waygu Beef Brisket, you might be in for a real treat. It’s a number of the finest brisket you possibly can produce – the flavour, the tenderness and the over-all quality are unbeatable!
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