Wagyu Tallow is $29/42oz. Inject select beef with Wagyu tallow, and now you have Mock Wagyu at a fraction of the cost.
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I plan on trying that on a brisket. Injecting fat into a lean cut of beef sounds to me like it should be better. I question whether wagyu tallow is actually better than regular tallow, but we will see. I have seen some claiming wagyu is better. I am not sure why that would be, wagyu is better for marbling, is the fat also better in the first place?-
Jeremy Yoder, Mad Scientist BBQ, touts smoked Wagyu tallow
Last edited by bbqLuv; April 22, 2022, 08:09 PM. -
In general, wagyu cattle tend to be bred/fed/raised better than mass market cattle/beef. That leads to their fat having a higher concentration of monosaturated fat (good!) relative to saturated fat (bad fat). That's a good thing.
I would think that advantage would follow thru to wagyu tallow being better than mass market tallow. -
Yeah I question that too - but Mad Scientist BBQ on youtube says wagyu tallow has a better "mouth feel." <shrug> So far I have not purchased wagyu tallow, I've gotten my tallow the old fashioned way :-)
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Probably best to freeze the fat in strips, then interlace it into the meat. Sorta sewing it into the meat.Comment
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Potkettleblack thanks for the video and reminding me
This is from "Home Production of Quality Meats and Sausages" AWESOME BOOK!
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"If you don't want it looking like a caterpillar...." I lol'ed a bit too much at that. -
Wow that is pretty cool - now I can say with confidence, "Yes, yes sir, I HAVE seen everything." And this is just in time for the sheep & wool festival here in Maryland in a couple short weeks. I think I'm going to have to try this. Maybe do a practice run next weekend...
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I can see the tallow upping the flavor here marginally. However, it seems like you’d end up with chewy, yet flavorful meat. However, I don’t inject as I don’t see the payoff from the effort so..Comment
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Of course, Guga of Sous Vide Everything (or Guga Foods, whatever) is on this:
I don't always trust Guga, because it seems like every cook is one he will never forget, or discovers something new and more amazing, even if it was the peanut butter steak... But, make of it what you will.
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Okay, it's another day, and another Guga video came up that makes me question him a bit.
They microwaved a whole packer brisket. And then he only took it to 180 or so, and complained about the lack of tenderness, but noting that the flavor was good.
But also, he MICROWAVED a whole packer brisket.Last edited by Potkettleblack; April 26, 2022, 12:45 PM.Comment
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I just made my inaugural run on the just delivered Camp Chef griddle…
Used Wagyu Tallow with nicely marbled ribeyes…
Will be saving charcoal and burning gas to griddle steaks from now on…
Overcooked the steak by a few degrees, but the flavor made up for that error…
The sear from the griddle + tallow is so easy and very good!
I hate learning new tricks this late in life…
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