Tips & Advice
Bring your Wagyu steaks to room temperature before searing, this allows the meat to cook more evenly and guarantees a tender, juicy steak.
We asked our friendly KOWBOY butcher to prepare and explain each cut of meat to help you get the most out of every piece you decide to tackle. The great thing about Wagyu is that it is soft, juicy and full of flavour so every cut has the potential to make a dinner that will knock your socks off. The great thing about this KOWBOY is what they can do with a knife.
SELECT YOUR CUT
Fillet or Tenderloin
The neck end of the longissimus dorsi muscle – the muscle that starts at the front as the chuck roll, becomes the ribeye then continues on to become the striploin, stopping when it hits the rump. The chuck roll is prized in Asian cookery because it is full of marbling and intensely flavourful. As a doing muscle, it needs to either be cut thin and quick cooked or braised long and slow.
Otherwise known as a flat Iron steak this is one of the great cuts. It is actually 2 muscles separated by a thick, chewy silver skin which takes a bit of practice to get out cleanly. Both muscles are great, the thick one is actually the second most tender muscle on the animal after the fillet. The bolar and blade are work horses, packed full of flavour they are a cost effective roast or can be ground to make a burger you would sell your grandmother for.
The Tenderloin is tucked under the ribs where it does as little as possible. It is the most tender muscle on the animal. It never lets you down which is why people love it. Grilled or roasted, serve it pink.
If Mohammed Ali was a steak he would be a ribeye – big, confident, sassy and super cool. Take your time until you find your marble score, the one that fits you like a new suit.
More of a doing muscle than the ribeye will benefit from having a bit more marbling. Here’s a tip, if you are a marble score of 10 ribeye, you are a marble score of 11 Striploin (trust us).
Shaped like a tenderloin the eye round is tasty but tough. The shape makes it perfect for cooked and cured meats. The silverside is a big old cut that does a lot of work, great corned and served with mustard sauce.
The D Rump never quite makes the podium. The D Rump is the huge steak you see at the supermarket with a thick seam through the middle. That’s because the D Rump is actually 3 muscles, the cap, the heart and the tri tip. We think the cap, heart and tip are better friends than lovers so we separate them and treat them like the unique individuals they are.
Intensely marbled, juicy and delicious. A doing muscle with relatively coarse muscle fibres. Leave the bone on and serve as a dinosaur chop or cut the meat off the bone. Slow cook all day and try not to make a bear of yourself and end up on the couch looking like a snake that ate an ostrich egg.