A5 Japanese Wagyu Outside Round

Tasting Notes from the Curator

While this cut can be quite tough that isn’t to say that it can’t be delicious. While one wouldn’t cook this as they would a steak, because this is Japanese A5 wagyu, the flavor and moistness of the meat is remarkable and far superior to a similar cut purchased at your local grocery. This meat prefers a sauna over a fire pit and will respond well to hours of cooking, either braised or poached to tenderize the meat. Upon serving, one will be surprised with the tenderness of the meat as well as the intense flavor not only of the meat, but what the juices have imparted into the sauce.

Preparation

A good recipe to use this for would be anything that is braised or stewed. Think traditional kaldereta. This was made with beef shank or brisket (or any tougher part of the cow) and braised in tomatoes and stock for hours or until tender. Try using a pressure cooker if time is an issue, however it is tricky to monitor the meat’s progress because as soon as the pressure cooker is opened, the pressure is released and the cooking process is halted. A slow cooker is also another great option and is a little easier to use. Whatever your tool, be sure to cook this meat long and slow to fully take advantage of the tenderness and flavor it has to offer.

Creme de la creme

This steak is certified A5 meaning it meets and exceeds all criteria when being ranked and judged. It shows excellence with its marbling, texture and firmness, and the color of the meat itself. When choosing A5 Wagyu, one is choosing perfection - or at least as close to perfection that anyone is able to reach on the planet.

Storage Instructions

Your cut of A5 Wagyu comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.