• Beef Plus

• Getting it Right

• Is Waygu for You?

• Leading By Example

• Western Herefords Dominate

• World According To Hooter

EDITORIALS

• TRAILS
• GAP

Open flames, preheated cast iron frying pans and Wagyu are good friends. Searing the meat so that it has a thin crispy coating and remains red throughout will provide you a scrumptious bite you’ll long remember. Even if you’re one of those medium to well done steak lovers, don’t subject your luscious Wagyu steak to such punishment. Wagyu becomes very fragile under heat. You must remember to give it extreme care over the flame and your prize will be a steak unlike anything else you’ve ever tasted.

We would like to acknowledge Lobel’s for their Wagyu cooking tips and recipes. If your local supermarket doesn’t carry Wagyu beef, just go online and you will find several options for ordering numerous varieties of Wagyu steaks, roasts, ribs and many others. NOW ENJOY!

Tips For Cooking Wagyu Beef

• Steaks and roasts are best cooked rare and no more than medium rare. Overcooking will melt the delicate marbling that imparts richness and tenderness to the beef.

• Steaks should not be seared quite as hot as prime beef because the flesh is more delicate. Cuts such as brisket and short ribs are best braised; given the long cooking times of this method, standard instructions will work.

• All cuts, except for ground beef, should be brought to room temperature before grilling, pan-searing or roasting.

• Burgers should be formed and then refrigerated for about 30 minutes.

To Grill The Perfect Steak

1. Remove steaks from the refrigerator at least half an hour before cooking.

2. Preheat broiler or grill to maximum temperature.

3. Rub both sides of the steaks with coarse salt and pepper.

4. Place the steaks 3 to 5 inches from flame to sear the outside and seal in the juices.

5. Turn the steaks after 2 to 3 minutes.

6. After the steaks have been seared on both sides, remove from heat and brush both sides with extra-virgin olive oil. This will help form the crust that adds the touch of perfection.

7. Return the steaks to heat and cook on both sides to a desired doneness.

8. Transfer to warmed dinner plates or a platter, and let rest five minutes before serving.

Recipes

Three-Pepper Pomegranate Wagyu Skirt Steaks
Serves: 6

2 teaspoons whole black peppercorns
2 teaspoons whole green peppercorns
2 teaspoons coarse salt
1/2 cup pomegranate juice
2 tablespoons molasses
2 tablespoons olive oil
2 large shallots, peeled and thinly sliced
1/2 teaspoon Thai chili paste
2 (1-1 1/4 lb.) Wagyu Skirt Steaks
Vegetable oil cooking spray

1. With a mortar and pestle, roughly crush the black and green peppercorns and the salt.

2. In a small bowl, stir together the pomegranate juice, molasses, oil, shallots, and the chili paste. Stir in the crushed pepper mixture; you should have about 1 1/4 cups of marinade.

3. Lay the steaks in a single layer in a shallow glass or ceramic dish. Pour the marinade over the meat. Turn the meat to coat, cover, and refrigerate for at least 2 hours, letting the meat come to room temperature before grilling.

4. Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until moderately hot to hot.

5. Lift the steaks from the dish, letting most of the marinade drip off. Pat the meat dry and set it aside at room temperature for about 15 minutes.

6. Grill the steaks for 2 to 4 minutes on each side for medium-rare, depending on thickeness, or until they are cooked to the desired degree of doneness. Let the steaks rest for about 5 minutes before slicing and serving.

Moroccan Braised Wagyu Short Ribs
Serves 4

3 tablespoons olive oil
4 1/2 lbs. Wagyu Short Ribs
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground paprika
2 brown onions, coarsely chopped
3 garlic cloves, coarsely chopped
5 cloves
2 tablespoons preserved lemon, coarsely chopped
1 (35 oz.) can crushed tomatoes
1 1/2 cups beef stock
1 cup red wine
Sea salt and ground black pepper, to taste

1. Preheat the oven to 335° F

2. Heat the olive oil in a casserole pan. Cook the short ribs until seared and golden. Remove from the pan and set aside until required.

3. Remove excess oil reserving about 1 tablespoon in the pan. Reduce the heat, then add the ginger, cinnamon, paprika to the pan and cook, stirring, until aromatic. Add the onion and cook, stirring, until just softened. Add the garlic, cloves and preserved lemon and stir until combined.

4. Adjust the heat to high, then add the crushed tomatoes, beef stock and red wine and bring to the boil, stirring occasionally.

5. Return the short ribs to the stock mixture and season to taste. Cover with a lid, then transfer the casserole pan to the preheated oven. Cook in the oven for 1 hour, basting occasionally. Remove from the oven and set aside with the lid on, to rest for 30 minutes.