I'm pretty excited, through a mutual beef farmer friend I have made a connection with another farmer here in Aberdeenshire who is a few years into rearing genuine Wagyu! He was interested that I am looking for brisket for smoking low and slow, as he uses it for burgers at the mo. He is dropping round to mine this week and bringing two full packers for me! I'm going to smoke em up and we will try it.
Now this is bloody expensive meat, so do I need to approach it differently (never worked with Wagyu before)? For instance I read in his brochure that the nature of the feeding and appoach means there is more oleic acid than the naturally occuring stearic acid and this causes the marbling to break down at lower temperatures, so do I take it to 203f internal? Etc.
Finally, just to say, I have really enjoyed my first 100 posts and all the great feedback, advice and the humour! Looking forward to my next 100!
Now this is bloody expensive meat, so do I need to approach it differently (never worked with Wagyu before)? For instance I read in his brochure that the nature of the feeding and appoach means there is more oleic acid than the naturally occuring stearic acid and this causes the marbling to break down at lower temperatures, so do I take it to 203f internal? Etc.
Finally, just to say, I have really enjoyed my first 100 posts and all the great feedback, advice and the humour! Looking forward to my next 100!
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