Although I find it difficult to disagree with what most of you are saying I have cooked a lot of Wagyu Not in all cases do you find that truly extensive marbling. Some cuts are still Wagyu without that crazy marbling. You can’t say as a hard and fast rule it should look like "prime" for every piece of meat.
There are various ratings for the meat, various crossbreeds and the like. I am no cattle expert, I’ve just cooked a lot.
I have had some supremely tender, butter like meat that did not appear to have much marbeling at all. At least I thought it should’ve had more marbling and I was disappointed prior to cooking and tasting it.
So likely you were just missing something about the Cook. They look great in the photo though and it sounds like the only issue is they were just under.
I certainly agree that you can take a prime piece of meat up to medium and it should still be tender if it was cooked properly. Most definitely you can take a Wagyu cut to medium and it should be tender and delicious if cooked properly.
The tomahawks I did on the Fourth of July that are in the show us what you’re cooking thread (posted on the 6th I think) intentionally were taken to above medium rare to rest up to a medium or better. Those are dry aged prime tomahawks and they were outstanding.
We were feeding more than myself so rare to medium rare was out of the question.
Go back and buy that same cut of meat and try it again.
but whatever you do get yourself an instant read thermometer. I would highly recommend the ThermoWorks MK4. It is an outstanding device and you only have to buy it once. Other than that I would try the new one that just came out which I still can’t remember the name of as I find a thermalpop a bit bulky. It also doesn’t go to a very high temp if you’d like to use it for other things. Other than that I’d recommend the pro needle or the RTC 600.
There are various ratings for the meat, various crossbreeds and the like. I am no cattle expert, I’ve just cooked a lot.
I have had some supremely tender, butter like meat that did not appear to have much marbeling at all. At least I thought it should’ve had more marbling and I was disappointed prior to cooking and tasting it.
So likely you were just missing something about the Cook. They look great in the photo though and it sounds like the only issue is they were just under.
I certainly agree that you can take a prime piece of meat up to medium and it should still be tender if it was cooked properly. Most definitely you can take a Wagyu cut to medium and it should be tender and delicious if cooked properly.
The tomahawks I did on the Fourth of July that are in the show us what you’re cooking thread (posted on the 6th I think) intentionally were taken to above medium rare to rest up to a medium or better. Those are dry aged prime tomahawks and they were outstanding.
We were feeding more than myself so rare to medium rare was out of the question.
Go back and buy that same cut of meat and try it again.
but whatever you do get yourself an instant read thermometer. I would highly recommend the ThermoWorks MK4. It is an outstanding device and you only have to buy it once. Other than that I would try the new one that just came out which I still can’t remember the name of as I find a thermalpop a bit bulky. It also doesn’t go to a very high temp if you’d like to use it for other things. Other than that I’d recommend the pro needle or the RTC 600.
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