We all know that the Kobe beef Wagyu cow gives us different cuts of beef and that each cut offers its own special texture and flavor. The following guide will explain how to cook the different cuts of the Wagyu cow, but categorized by recommended cooking method, not by prime cut.
If it has the word “steak” in the title, this type of cut is meant to be grilled. To be technical, grilling is simply cooking food over (sometimes under) a direct heat source. This heat source is often an open flame, hot coals, but also a simple grittle. Grilling is best for meat that can be cooked quickly. Some, but certainly not all, of the steak cuts are the following:
Roasting uses heat that surrounds the entire piece of meat. Roasting works best for thick pieces of Kobe beef that need to be cooked slowly so that the center finishes cooking while the outside does not burn. Here are four common roasting cuts:
Skillet or pan-frying uses a very small amount of oil to sear and lock in moisture while at the same time quickly cooking the beef. This method also creates that classic browning that adds flavor and texture. These are three of the most common cuts of beef used for skillets:
Of course, there are other cooking methods and many other cuts of meats. In future blogs, we’ll look specifically at how to prepare these different cuts, along with others.
What other cooking methods do you use for your Kobe beef? What cuts of beef worked best for what cooking methods?
The Kobe beef flank steak comes from the belly of the Wagyu cow. Even with Kobe meat, the flank steak is much tougher than other cuts, especially the loin located just above it.
Because the flank steak is tougher than other primal cuts of beef, a tenderizing marinade and quick cooking method, often braising, is used. The following recipe will help you prepare a good Kobe flank steak with a quick searing.
Of course, as with all Kobe beef, we’ll finish the steak at rare to medium-rare. Even with Kobe flank steak, we want to be careful not to overcook it and leave the meat dry and leathery.
First, take two pounds of thinly cut Kobe flank steaks. Combine a one-half cup of dry red wine, three tablespoons of soy sauce, five pressed garlic cloves, one teaspoon each of dried rosemary and thyme, and some cracked black pepper. Coat the steak thoroughly on both sides, cover with a plastic wrap, and let sit for at least four hours.he steak at rare to medium-rare. Even with Kobe flank steak, we want to be careful not to overcook it and leave the meat dry and leathery.
Most recipes call for bringing meat to room temperature before cooking, but with flank steak, some wisdom says leave it in the refrigerator until cooking time. Flank steak, even Kobe flank steak, can be tough and overcooking ruins what could be a good piece of meat. Cooking chilled meat allows the outside to brown while keeping the middle rare.
Once you are ready to finish the steak, heat two tablespoons of olive oil in a skillet. Heat the oil to just below the smoke point. When the oil is ready, it will seem to gel in the skillet and begin to send off what appears to be steam.
Gently lay the Kobe flank steak in the pan and sear for two minutes. You do not want to move the steak at all during this time. While the meat cooks, the rich, caramelized outside forms. After two minutes, gently lift the steak from the pan and sear the other side for two minutes. When finished, remove the steak to a plate and tent with aluminum foil for ten minutes. Be sure to slice the Kobe flank steak against the grain when serving.
What recipes have you tried with Kobe flank steak or other cuts of Wagyu cow that are traditionally considered tough and difficult to prepare?
When we think of Kobe beef, we normally think of steaks, quickly grilled and very rare. If you know your science, you know that Kobe beef has low density fat that melt quickly, so any lengthy cooking results in a dry and touch steak.
How can you roast Kobe meat? Carefully. Here is one recipe to help you along.
Prime Rib Roast
Imagine inviting friends over for Kobe beef prime rib. This simple recipe makes a simple dinner into pure luxury.
You’ll need these following ingredients:
Pat the Kobe prime rib with a paper towel. This is an often neglect step, but an important step. Any meat dried like this will brown better. Also another important step is letting the meat come to room temperature. Cold meat dramatically changes the cooking. Cold meat cooks too quickly on the outside before the inside is done.
While your Kobe prime rib comes to room temperature, preheat the oven to 450 degrees and mix the ingredients together. When the meat is warm and the oven is hot, rub the outside of the Kobe prime rib with the mixture.
Bake the roast for 15 minutes or until the outside of the meat browns. After this, reduce the heat to 350 and cook for another 15 minutes per pound. When done, another vital but often neglected step is required: let the meat rest for 10 minutes, meaning, let it just sit there before you cut it.
The Kobe prime rib will be tender and succulent, almost melting in your mouth like butter. Serve grilled fingerling potatoes with rosemary and olive oil along with sautéed spinach for a class dinner.
How have you made a Kobe beef roast? What rubs have you used? What other cuts of meat?
Pampered since birth. Special diets of only the highest nutrient foods. Regular massages to keep the muscles relaxed and smooth. Even genetically gifted. Who could it be? You’d think that we’re describing one of the current Olympic superstars like Michael Phelps or Jordyn Wieber, and you’d be close. Who, or what, we really are describing are the Wagyu cows that give us Kobe beef.
What does the training regimen of a Wagyu cow look like? Unlike our athletes (at least in some countries), the genetic heritage of each calf is strictly controlled and recorded so that only the best specimens are produced.
After birth, Wagyu calves are kept with their mothers so that they receive nature’s best infant formula. After weaning, Wagyu cows are fed a highly nutritious mix of grass and grain. Also, the Kobe beef cows do not receive any unnecessary anti-biotic or other injections. They are some of the first “natural” athletes in the world.
Traditionally, Japanese farmers massaged their herds to release stress and muscle soreness, and that continues today. Farmers even give their cows mud facials! (Not really.)
In the summer, when the Kobe beef cows might not each as much, they drink more, as in more beer, which stimulates the appetite. Beer may be the only weigh-gain stimulate allowed by international sports.
This regime results in the classic, unique, and unmistakable taste and texture of Kobe beef. Soft. Velvety. Buttery. Melt-in-your-mouth. These are ways to describe the perfection of Kobe beef.
If there were an Olympic Games of beef, Kobe beef would be the run-away gold medalist. Genetics, nutrition, training, and nurture all produce the best beef in the world, Kobe Wagyu beef.
What cuts of Kobe beef do you associate with current Olympic athletes? Are the female gymnasts tenderloin? Are the male swimmers a great Kobe beef hamburger? What is the Kobe beef gold medal cut and recipe for you?
Left-over Kobe steak? Is this an oxymoron? Can it really be true? Yes, even Kobe steaks can be left-overs. Maybe you cooked six, but one of your guests didn’t show. Maybe you had a table of great sides that filled your guests up. Maybe someone is watching calorie intake and has a habit of always leaving half the food on the plate. Left-over Kobe steak happens. We simply have to accept it. You can’t really re-heat Kobe steak. The meat is too delicate. The original grilling was only one or two minutes on each side, so if you put the steak back on the grill or, God forbid, in the microwave, you’ll overcook it for sure and ruin a cut of the best beef in the world. To help you solve this conundrum, here is a recipe idea for left-over cold Kobe steaks.
The standby is the steak sandwich. The challenge here is creating a sandwich that doesn’t overpower the Kobe steak. Strong rye bread is out, but a mild sourdough does the trick. Since Kobe beef has a buttery flavor, the tanginess of sourdough will accent but not overpower the beef.
Some might be tempted to stop there, and that’s OK. Yet, if you want to add a spread to the sandwich, make your own, like an aioli, the Provençal garlic mayonnaise. Making your own spread allows you to control the taste.
For aioli, mince very finely two cloves of garlic with a pinch of coarse sea salt. Use the side of a chef’s knife or a pestle. The key is to make sure there are no large pieces of garlic. Aioli is smooth, not chunky.
In another bowl, wisk one large egg yolk, two teaspoons of lemon juice, and one-half teaspoon of Dijon mustard. In a second bowl, mix one-quarter cup of olive oil and three tablespoons of vegetable oil. Now slowly, a few drops at a time, continuously whisk the oil into the yolk mixture. The aioli should be smooth and fully combined. If it starts to separate into yolk and oil, stop adding oil and beat vigorously until combined and then begin adding the oil again. Continue until the aioli is a paste and then stir in more salt and pepper to taste.
For the cold Kobe steak, slice thinly against the grain. This is obviously the easy part. Of course, finish your sandwich with trimming like tomato and lettuce if you like, but a simple sourdough-aioli-Kobe steak sandwich works, too.
What are some left-over Kobe steak recipes that you use? What worked the best? Did you venture past steak sandwiches? Let us know.