BCW Steak Cut Series

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What is Wagyu?

Wagyu (literally “japanse cow”) refers to genetically distinct cows bred for their intense marbling and intramuscular fat content. This marbling creates the signature tenderness, rich flavor, and "melt-in-your-mouth" texture that Wagyu beef is famous for.

What Makes Wagyu Special?

1. Intense Marbling: This is a key characteristic. The fat is finely dispersed throughout the muscle, as opposed to existing as a separate outer layer. This fat has a lower melting point than regular beef fat, contributing to a unique texture and flavor.

2. Flavor Profile: Wagyu is known for its buttery, rich, and often slightly sweet flavor with a distinct umami (savory) note. It's often described as more "sweet" than "greasy."

3. Tenderness: The high marbling lubricates the muscle fibers, resulting in exceptionally tender and sought after beef that requires little chewing.

4. Genetics: The unique qualities of Wagyu are largely due to the specific genetics of the Japanese cattle breeds relating to fat storage, fat metabolism, variations in the myostatin gene expression that inhibit muscle growth, and smaller fat cells. 

5. Cattle Rearing Practices: In Japan, Wagyu cattle are typically raised with meticulous care, including special diets (often including grains), stress-free environments, and longer feeding periods to promote marbling.

The Most Popular Wagyu Cuts

Ribeye: Often considered the king of Wagyu steaks due to its rich marbling and robust, beefy flavor. The high fat content keeps it incredibly juicy and tender, making it excellent for grilling or pan-searing. It can be served bone-in for even more flavor.

Striploin (New York Strip): A close second in popularity, the striploin offers a fantastic balance of marbling and lean muscle. It has a pronounced beefy flavor that is complemented by the rich Wagyu fat. It's a thick, juicy cut that's best cooked medium-rare or rare, and is great for grilling.

Filet Mignon (Tenderloin): While naturally lean, Wagyu filet mignon elevates this already tender cut with a touch of the breed's signature marbling. This results in a sublimely smooth, buttery texture with a milder, yet rich flavor. It's ideal for those who prioritize tenderness.

Sirloin: A popular cut offering a rich, full-bodied taste. Wagyu sirloin provides a great balance of flavor and tenderness and is versatile for grilling, roasting, or pan-frying.

Brisket: A crowd favorite, Wagyu brisket takes this cut to another level with its superior marbling, buttery flavor, and tender texture after slow cooking or smoking.

Short Ribs: These nicely marbled ribs are excellent when braised or slow-cooked, allowing the fat to render and create incredibly tender and flavorful meat at a more reasonable price point compared to premium steaks.

Which is Better, Kobe or A5 Wagyu?

While all Kobe is Wagyu, not all Wagyu is Kobe. 

To be certified as Kobe beef:

1. Wagyu must come from the Tajima strain of Japanese Black cattle.

2. Be raised and processed in the Hyogo Prefecture of Japan.

3. Meet very strict grading standards with a yield grade of A or B, and a quality grade of 4 or higher. 

What Sets Kobe and A5 Wagyu Apart?

Kobe beef is famously rare and luxurious, known for its unmatched tenderness, intense marbling, and a savory umami flavor. Only a small number of cattle meet the strict Kobe standards each year, which is why it’s so exclusive. 

In contrast, A5 Wagyu represents the highest yield and quality grade of Wagyu beef with scoring based on marbling, color, texture, and fat quality. It can originate from various areas in Japan and is not specific to any one breed of Wagyu cattle. 

While A5 Wagyu is highly sought after and often easier to find, Kobe is more widely recognized for its superior marbling. 

Is Wagyu the Same as Filet Mignon?

No. Wagyu is a type of beef while filet mignon is a specific cut of beef. 

Filet mignon is a small, round, and very tender cut of beef taken from the tapered end of the tenderloin muscle. It's prized for its exceptional tenderness and lean composition. 

It is possible to have a Wagyu Filet Mignon, which would be the tenderloin cut from a Wagyu cow, offering a combination of the cut's tenderness and the breed's rich marbling and flavor.

Wagyu Tenderloin vs. Traditional Filet Mignon

Wagyu Tenderloin

1. Breed: Wagyu originates from specific breeds of Japanese cattle genetically predisposed to intense marbling.   

2. Marbling: Known for its abundant and finely distributed marbling, which creates a web-like pattern of fat within the muscle.  

3. Flavor: Rich, buttery, often slightly sweet, and with a strong umami (savory) flavor due to the high fat content.   

4. Tenderness: Exceptionally tender due to the marbling, which lubricates the muscle fibers. It can often "melt in your mouth."   

5. Cut: "Wagyu" is not a specific cut but rather refers to the type of beef. Wagyu cattle can produce various cuts, including ribeye, sirloin, and even tenderloin (from which filet mignon is cut).

6. Price: Generally more expensive than non-Wagyu beef due to the specialized breeding, rearing practices, and resulting quality.

Filet Mignon

1. Cut: A specific cut of beef taken from the smaller end of the tenderloin, which is a long, narrow muscle located along the cow's spine.   

2. Marbling: Known for being one of the leanest and most tender cuts of beef, with relatively little intramuscular fat compared to Wagyu.

3. Flavor: Mild and delicate beefy flavor. It's not as rich or intensely flavored as Wagyu. Due to its mildness, it's often paired with sauces or wrapped in bacon to add flavor and moisture.

4. Tenderness: Very tender due to the muscle's location (it doesn't bear much weight and has minimal connective tissue). It's often described as having a buttery texture.

5. Breed: Filet mignon can come from various cattle breeds, including Wagyu. So, you can have a "Wagyu Filet Mignon," which would be a filet mignon cut from a Wagyu cow, combining the tenderness of the cut with the richer marbling and flavor of Wagyu.   

6. Price: Generally expensive due to its tenderness and limited availability per animal, but a non-Wagyu filet mignon is typically less expensive than high-grade Wagyu steaks.

What is the Most Tender Cut of Wagyu Beef?

The tenderloin, including filet mignon, is the most tender Wagyu steak cut. Because the tenderloin is a muscle that doesn't experience much activity, it remains soft and tender. Wagyu’s marbling adds a complexity of flavor that often doesn’t necessitate the sauces or bacon wrappings associated with standard filet cuts.

Other Remarkably Tender Cuts

• Ribeye Cap: Very tender with a strong, rich flavor. People who love steak consider this smaller section a hidden gem.

• Striploin (NY Strip): Combines tenderness with a pleasing texture. The fat ribbons inside keep each bite succulent.

• Sirloin: More solid than some Wagyu cuts, yet still much softer than everyday beef, offering a familiar steak experience.

Why is Wagyu Beef So Costly?

Wagyu beef is often associated with a larger price tag because of the careful and time-consuming way farmers raise the cattle. This often includes special feeding plans, limiting stress levels, and following strict breeding methods. Some cattle even receive massages to promote better circulation and intense marbling. Due to the scarcity of Wagyu cattle worldwide, the demand is higher than the supply, which raises cost and accessibility.

How is Wagyu Beef Graded?

In Japan, Wagyu beef is graded based on marbling, color, texture, and bone quality. A5 is the highest mark, meaning:

• Exceptional marbling

• Outstanding tenderness

• The ideal ratio of fat to meat

Inspectors check each carcass carefully. When you see an A5 label, you know you’re getting the highest level of beef that promises a memorable meal.

At Booth Creek Wagyu, we’ve developed a unique grading system—BC40, BC30, BC20, and BC10—based on Wagyu genetics and digital marbling percentage (DMP). Each grade offers a distinct flavor and tenderness, giving you the opportunity to discover the Wagyu profile that best suits your personal taste and meal, much like choosing a favorite chocolate or whiskey.

How to Cook Wagyu Beef Properly

Wagyu beef needs extra care in cooking to protect its delicate marbling and flavor:

• Grilled: A quick, high-heat sear locks in juices and avoids flare-ups. Wagyu’s extra intramuscular fat responds well to a fast, hot cook.

• Sautéed: A brief pan fry in a hot pan highlights the natural fat and strong flavor. This approach suits thinner cuts like flat iron steak or skirt steak.

• Roasted: Slow cooking at low heat keeps thicker cuts tender, letting the fat melt gently into the meat. This method shines with brisket or other cuts meant for long, slow cooking.

Keep the seasoning simple—usually just salt and pepper—so you don’t hide the Wagyu steak’s rich flavor. Some may consider adding a little garlic or fresh herbs. Ultimately, Wagyu provides a superior marbling and intense flavor that is best enjoyed without the need for excessive sauces or added ingredients such as the bacon wraps found on filet mignons. 

Best Wagyu Cut for Grilling

Wagyu ribeye is often considered the best cut for grilling, with its higher fat content contributing to a juicy and flavorful taste. For those that prefer a leaner cut, top sirloin offers a balanced flavor and tenderness.

Is Wagyu Healthy?

Although Wagyu has a higher fat content than typical beef, much of that fat is the healthier monounsaturated version. Studies show these fats can help with good cholesterol, but of course, you should still enjoy Wagyu in moderation.

Additional Popular Wagyu Beef Cuts

• Flat Iron Steak: Tender and packs a punch of flavor. It’s a good pick for grilling or sautéing, thanks to its uniform thickness.

• Skirt Steak: Nice for a hot pan or quick grilling. It soaks up marinades beautifully, making it great in fajitas or stir-fries.

• Flank Steak: A lean cut with less fat, best cooked fast at high heat or marinated for extra tenderness. Slice it against the grain to keep it easy to chew.

• Tri Tip: Tasty and flexible, works well roasted or grilled. It’s a triangular piece that can fit many recipes, from sandwiches to simple steak plates.

• Rump Cap and Rump Heart: Full of intense marbling, both cuts excel when grilled or roasted. These are often used in South American-style barbecues.

• Porterhouse and T Bone Steaks: Include filet mignon on one side and a New York Strip on the other, served bone in. Both are thick steak cuts that let you enjoy two flavors in one steak.

• Short Loin and Short Plate: Known for tenderness and strong flavor, good for sautéing or grilling. Short plate sometimes goes into short ribs or skirt steak sections.

Selecting Your Ideal Wagyu Steak Cut

Think about how you want to cook and eat your steak. Are you grilling, roasting, or doing a pan fry?

• Grilling: Ribeye, strip steaks, flat iron steak.

• Slow Cooking or Roasting: Brisket, tri-tip.

• Sautéing/Pan Fry: Skirt steak, short loin, rump heart.

Beginners often start with a ribeye or strip steak to experience that classic Wagyu vibe. If you’re more adventurous, try a slow cooking method with brisket or a roast to see how the fat melts over time, giving the meat extra juicy goodness.

Perfecting Cooking Temperatures

Aim for medium rare, around 130°F (54°C), so the fat melts into the meat just right. Going higher can dry it out. Use a thermometer if you’re unsure. After cooking, rest your steaks for about five minutes so the juices settle evenly.

Selecting High-Quality Wagyu Beef

Look for a bright red color with visible marbling. The fat should be well distributed throughout. Buy from trusted sellers or certified programs if you want real Wagyu beef. Trusted labels list the cattle’s ancestry along with quality grade.

Common Mistakes When Cooking Wagyu

One major slip-up is cooking Wagyu at very high heat for too long, which can dry out the fat content and juices Wagyu is known for.

Another mistake is adding strong seasonings or rubs that overpower that buttery texture and flavor. Remember, Wagyu is known for its rich undressed flavor. 

Pairing Wine with Wagyu Steaks

Wagyu’s rich flavor goes well with bold red wines like Malbec or Cabernet Sauvignon. The wine’s tannins help cleanse your palate between bites. If you prefer a lighter wine, a hearty Pinot Noir may do the trick, offering enough acidity without overshadowing the steak.

Storing Wagyu Beef Properly

Wrap Wagyu tightly or keep it vacuum-sealed in the fridge. It is best enjoyed within several days of purchase or placed in the freezer for later consumption. Thaw frozen cuts slowly in the fridge to preserve Wagyu’s texture and taste.

Marinating Wagyu Beef Cuts

Quick marinades can boost taste without burying the natural flavors. This is especially good for flank steak or skirt steak. For prime cuts like tenderloin or Wagyu ribeye, most chefs recommend skipping the marinade so the meat’s real character can stand out.

Serving Suggestions for Wagyu Steaks

Simple sides like grilled veggies, baked potatoes, or a fresh salad complement Wagyu’s luxurious profile. If you want a sauce, keep it light—maybe a dab of garlic butter or a light cream sauce that won’t swallow up its flavor. A sprinkle of flaky salt at the end can bring out the steak’s natural essence.

New Culinary Trends With Wagyu

People don’t stop at Wagyu steak-cut choices. Wagyu burgers, tartare, and even sushi are becoming popular too. Ground Wagyu steak makes a super juicy burger, while a wagyu tartare highlights the soft texture and mild flavor of raw beef. With sushi, thin slices of Wagyu can be lightly torched, making the fat melt on top of the rice for a truly melt-in-your-mouth moment.

Exploring Wagyu Across Different Cultures

Though Wagyu started in Japan, countries like the United States and Australia are also raising Wagyu cattle, sometimes mixing them with other breeds to better adapt to local environments. 

Australian Wagyu might be pasture-raised or grain-fed, which affects its taste and fat level. American Wagyu varies by farm, but many ranches experiment with feed types, so you get unique flavors. This worldwide growth gives Wagyu fans lots of ways to explore.

What Makes American Wagyu Different

American Wagyu is crossbred Wagyu from the U.S. It often has more marbling than regular beef but might be slightly less rich than Japanese Wagyu. Still, it’s a popular cut choice because it usually has about the same price tag as prime beef while offering a richer taste.

Summary

Wagyu beef’s impressive marbling, tenderness, and rich flavor make it a special treat for steak lovers. Whether you choose Wagyu ribeye, filet mignon, or an American Wagyu brisket, it delivers a level of luxury that everyday beef can’t match. 

Remember to keep your cooking simple, pick the right cut for your plans, and appreciate the care that goes into raising these remarkable cattle. Allowing every Wagyu steak to be a true celebration of flavor.