Delicious Wagyu “Kobe” Beef Steaks
There are many times when you find a steak that is different than others, more exotic and flavorful when prepared correctly. This is true about Kobe Beef Steaks, and they are not just normal steaks either! These magnificent steaks come from the Wagyu breed of cattle and have special properties that make it much more exquisite than normal beef steaks.
Keep the Fat
Wagyu Kobe Beef has a marbleized consistency that is made up of polyunsaturated fats. These fats are not as dangerous as one would thing and lend to the flavor of the meat once prepared. The marbleized pattern is due to a genetic predisposition in the Wagyu breed of cows. In Kobe, Japan, the cattle raising is done in a specific standard that produces the best cuts of meat. A diet of beer and grains helps the marble texture become ingrained as well as having workers massage the tissues very deeply to increase marble intensity. These fats are much healthier than saturated fats, and in moderation, could help lower cholesterol in the system, lowering your risks of heart disease.
Preparation Methods
You cannot simply cook Wagyu Kobe Beef Steaks like normal steaks, because that could potentially cause it to taste less than ordinary. You must carefully craft it how the Japanese do, or prepare it one of the known methods of skillfully cooking this exquisite meat
Very high heat and clad iron skillets are the best way to quickly sear the outer edges of this wonderful delicacy. You want to keep the insides juicy while encasing it in a crispy outer edge that gives you a satisfying amount of resistance when you bite down. Taking care to leave the inner meat nice and red and not to overcook the outer meat so as the fat drains out is key.
Marinating the meat before hand can really help to keep it juicy and supple. Take care in choosing the right marinade as the fats absorb much flavor and you do not want to overrun the natural flavors with sharp vinegars. Keep in mind the various sweet marinades that include berries and citrus in mind for a more exotic flavor.
The Japanese like to prepare it well by cutting the meat thinly as you would for a fajita style meat preparation but raw, and marinated for a while in soy sauce, dashi and green onion. Never overcook Kobe beef, well done should never be a choice to make with Wagyu beef. Try this kind of meat for yourself and savor the advanced privileges that this meat provides over normal cuts of beef.
Wagyu Beef refers to a specific breed of cattle that is genetically predisposed to producing beef much denser in marbling than beef sold as prime in the US. “Wagyu Steaks” are often called the “foie gras of beef,” for they have an exquisitely tender texture and an unrivaled, luxurious taste.
How is the Quality of Wagyu beef measured?
In the US we are use to having the quality of beef measured as somewhere between USDA Prime and Select, with USDA Choice in the middle. These are the top three of the seven quality grades used by the USDA which is based on the density of marbling between the 12th and 13th beef rib.
The quality of Wagyu beef is rated on a 12-point marbling-score scale. Using the stricter ‘Wagyu Grading Scale’ USDA Prime beef only rates a 5 or 6, where the most prized wagyu beef in Kobe, Japan comes in at the top with a 12. The marbling of Kobe Beef is so dense that the ratio of lean muscle to marbling can reach 9:1. (90% fat to 10% meat)
