Fellow pit members, I think I just had my first â€out-of-cow†experience (sorry, couldn't help myself there...)
I’ve been keen on trying some real top notch meat. Specifically Japanese Wagyu, in this case Kobe beef. Kobe is one of four regions where authentic Japanese Wagyu is produced (there are Kobe, Mishima, ÅŒmi and Sanda).
I’ve recently found a very high end butcher’s shop that I love (but my wallet isn’t that enthusiastic…). They carry authentic Kobe at all times. In order to become a retailer a group of people (inspectors) from the Kobe Beef Association in Japan has to come over to inspect the venue et.c. This is to make sure they meet the highest standards. Once approved, the venue has to pay a license fee too. They're picky about their product :-)
This specific cut I bought is labeled/graded Kuroge Wagyu, 11+. The 11+ is on a 12 grade scale. As you can imagine it wasn’t cheap. I paid 4500 SEK / kilo, which translates into 246 USD / lb (in today’s exchange rate).
I bought 300 grams (10.6 oz). So, with a cut like that there’s not much room for mistake.
The butcher's recommendation was to place the meat in a hot frying pan, sear it properly on both sides, and let the carryover heat bring it up to an internal temperature of 95°F (35°C). In general I think that is fine, it is one way of doing it. BUT: I'm all about barbecue, and a fatty piece of meat like this is just begging to be smoked. Right?
So here’s what I did:
1. Dry brine
2. Smoke
3. Sear
4. Rest
The one thing that will be different to 'normal' cuts of beef is the target temps. This is due to the amount of fat and marbling. My plan was to smoke the meat until the inner temperature reached 95°F (35°C). Then sear it for 30-60 seconds per side. I wanted the inner temp to get to 113°F (45°C) I used my new carbon steel pan (de Buyer) for this. I absolutely love it!
First, take a moment to admire the intense marbling on this hunk o' meat:
I applied a dry brine, and left it uncovered in the fridge for a few hours. In the evening I went out and fired up my Big Green Egg. It was cold and pitch dark, so I didn’t take photos of the grill. I did shoot a video though, so there’s proof if you need it :-)
I smoked it at 225° F, I took good care monitoring temps. I didn’t want either the grill temp or meat temp run away on me.
This took 30 minutes, and then I brought it in for searing. I cut off a bit of fat from the end of the meat. I used this to grease up the pan, and also determine how hot it was. The sear was real quick, so I let it rest a few minutes. As soon as the meat hits the pan you can see fat rendering out. I haven't seen this on normal cuts of meat before. But then again this beef has intense marbling.
The meat after smoking
Finally it was time to slice it up and taste it. I added some sea salt, and tried some.
Searing action in my carbon steel pan (look at the fat rendered out)
Sliced, ready to serve
The verdict?
Wow! I can honestly say this was the best meat I have ever had. Period. It is out of this world. There aren’t enough adjectives to describe it. Incredibly tender, flavorful, and with great fat flavor. I’m still (a few days after) blown away by the flavor.
Is it worth it?
Well, that question can only be answered by yourselves. That completely depends on your relationship with food in general, and meat specifically. Some people can easily pay 100 bucks for a great bottle of wine, yet others are fine with the 10 bucks/bottle corner shop. And that's fine. It’s not your weekday choice, obviously, but I for one will buy it in the near future, to celebrate special occasions. Nothing short of incredible, is all I can say!
Thoughts on the cook process
I honestly believe the smoke-then-sear was the best thing I could do with this cut. The tangy smoke flavor paired with such a fatty cut of meat was a match made in heaven. Also, the sear has to be done in a frying pan. If you grill this using direct heat, then the fat melts so quickly it would burn and leave a bitter flavor. Not desirable at all. When I seared it in the frying pan I could see fat melting out from under it within seconds. So trust me on that one.
I’ve been keen on trying some real top notch meat. Specifically Japanese Wagyu, in this case Kobe beef. Kobe is one of four regions where authentic Japanese Wagyu is produced (there are Kobe, Mishima, ÅŒmi and Sanda).
I’ve recently found a very high end butcher’s shop that I love (but my wallet isn’t that enthusiastic…). They carry authentic Kobe at all times. In order to become a retailer a group of people (inspectors) from the Kobe Beef Association in Japan has to come over to inspect the venue et.c. This is to make sure they meet the highest standards. Once approved, the venue has to pay a license fee too. They're picky about their product :-)
This specific cut I bought is labeled/graded Kuroge Wagyu, 11+. The 11+ is on a 12 grade scale. As you can imagine it wasn’t cheap. I paid 4500 SEK / kilo, which translates into 246 USD / lb (in today’s exchange rate).
I bought 300 grams (10.6 oz). So, with a cut like that there’s not much room for mistake.
The butcher's recommendation was to place the meat in a hot frying pan, sear it properly on both sides, and let the carryover heat bring it up to an internal temperature of 95°F (35°C). In general I think that is fine, it is one way of doing it. BUT: I'm all about barbecue, and a fatty piece of meat like this is just begging to be smoked. Right?
So here’s what I did:
1. Dry brine
2. Smoke
3. Sear
4. Rest
The one thing that will be different to 'normal' cuts of beef is the target temps. This is due to the amount of fat and marbling. My plan was to smoke the meat until the inner temperature reached 95°F (35°C). Then sear it for 30-60 seconds per side. I wanted the inner temp to get to 113°F (45°C) I used my new carbon steel pan (de Buyer) for this. I absolutely love it!
First, take a moment to admire the intense marbling on this hunk o' meat:
I applied a dry brine, and left it uncovered in the fridge for a few hours. In the evening I went out and fired up my Big Green Egg. It was cold and pitch dark, so I didn’t take photos of the grill. I did shoot a video though, so there’s proof if you need it :-)
I smoked it at 225° F, I took good care monitoring temps. I didn’t want either the grill temp or meat temp run away on me.
This took 30 minutes, and then I brought it in for searing. I cut off a bit of fat from the end of the meat. I used this to grease up the pan, and also determine how hot it was. The sear was real quick, so I let it rest a few minutes. As soon as the meat hits the pan you can see fat rendering out. I haven't seen this on normal cuts of meat before. But then again this beef has intense marbling.
The meat after smoking
Finally it was time to slice it up and taste it. I added some sea salt, and tried some.
Searing action in my carbon steel pan (look at the fat rendered out)
Sliced, ready to serve
The verdict?
Wow! I can honestly say this was the best meat I have ever had. Period. It is out of this world. There aren’t enough adjectives to describe it. Incredibly tender, flavorful, and with great fat flavor. I’m still (a few days after) blown away by the flavor.
Is it worth it?
Well, that question can only be answered by yourselves. That completely depends on your relationship with food in general, and meat specifically. Some people can easily pay 100 bucks for a great bottle of wine, yet others are fine with the 10 bucks/bottle corner shop. And that's fine. It’s not your weekday choice, obviously, but I for one will buy it in the near future, to celebrate special occasions. Nothing short of incredible, is all I can say!
Thoughts on the cook process
I honestly believe the smoke-then-sear was the best thing I could do with this cut. The tangy smoke flavor paired with such a fatty cut of meat was a match made in heaven. Also, the sear has to be done in a frying pan. If you grill this using direct heat, then the fat melts so quickly it would burn and leave a bitter flavor. Not desirable at all. When I seared it in the frying pan I could see fat melting out from under it within seconds. So trust me on that one.
Comment