{"id":79,"date":"2021-04-22T13:25:33","date_gmt":"2021-04-22T13:25:33","guid":{"rendered":"http:\/\/blogs.uww.edu\/shikiskitchen\/?p=79"},"modified":"2021-04-22T13:25:34","modified_gmt":"2021-04-22T13:25:34","slug":"soft-and-melt-in-your-mouth-wagyu-steak-recipe","status":"publish","type":"post","link":"https:\/\/blogs.uww.edu\/shikiskitchen\/2021\/04\/22\/soft-and-melt-in-your-mouth-wagyu-steak-recipe\/","title":{"rendered":"Soft and Melt in your Mouth Wagyu Steak Recipe"},"content":{"rendered":"\n

Exploring new foods is always an exciting adventure, but sometimes you find treat in a variation of what you already know. Beef, it is a wonderful food that takes many forms from burgers, tacos, steaks, stew, and so on. Yet there is one type of beef that I have always been eager to try, Wagyu. Hailing from the far east in Japan, Wagyu is a special type of beef that comes from select breeds of Japanese cattle. The Japanese take their Wagyu very seriously from my research, showing various grades depending on the quality of the beef and the marbling. Currently it is said that Kobe beef is currently the top of the line in regards to the breed of Wagyu in Japan. Trying this is something I am definitely placing money aside for when I study abroad (hopefully) this coming academic year! So be sure to follow my other socials for that~ (YouTube<\/a>, Twitter<\/a>, Minds<\/a>).<\/p>\n\n\n\n

So What comes to my surprise when I am looking for some lamb meat at Walmart yesterday? I see Wagyu beef! Now, it is by no means a cheap cut, but I really wanted to treat myself and decided on that over the lamb. Unfortunately there was no indication on the type of beef, so I didn’t know if I was getting Kobe, Matsusaka, or more likely whatever the American breed is. Even more strange was the lack of the grade of Wagyu (A, B, C, from best to worst in general meat grading and 5-1 for most marbling to least. A5 would be the highest quality while C1 would be lowest). So Looking at the meat and comparing it to pictures online, I would give my estimates that at best the offerings were B2-3, so nothing spectacular, but I’m definitely not qualified to state the actual grade and the store service was similarly unaware of the grading. <\/p>\n\n\n\n

Excited and eager, I bought the New York Strip steak cut, brought it home and immediately cooked it up. I gave it some light seasoning on the majority, but left a little bit unseasoned so I could have a pure experience as well. As with steak in general, it was a heavenly smell cooking, but it most certainly didn’t help that I hadn’t eaten by that point in the day (was caught up in assignment catchup, so I lost track of time). Once it was cooked and set, I cut in to it and was pleased to see it perfectly medium rare and looking quite lovely. It cut so easily, regardless of the fact that I was using my Cutco knives (feel free to contact me if you would like more info! I am a sales rep ^_^). I took a bite, and immediately fell in love~! The meat was so soft and moist, it nearly melted in my mouth. The flavor of the meat alone was lovely, but lightly seasoned is definitely my preference. Typically I have trouble swallowing beef due to mild allergies, but this went down so easy and I actually had no flareups (I wonder if the cattle was fed a special diet?). I am definitely looking forward to trying more in Japan to see what the homeland highest grade A5 Kobe is like in comparison, but with this alone, I don’t think I could go back to regular steak, no matter how perfectly cooked. I definitely advise giving this one a try, even if it is just treating yourself once!<\/p>\n\n\n\n

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Perfectly cooked Wagyu, just how I love it~<\/figcaption><\/figure>\n\n\n\n
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Ingredients<\/strong><\/p>\n\n\n\n

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