Wagyu: which piece do I choose?
What is the best part of wagyu for each case? Which one do I choose for the grill? And for the frying pan? And to make a stew? A piece that is used for almost all preparation methods is the wagyu sirloin, which is located next to the ribs, covered by the kidney. It is the most tender of the animal and is ideal for grilling, grilling, frying or roasting in the oven, depending on the thickness. Of course, it is always recommended to temper the piece for a few hours before cooking and add the flaked salt after cooking. Likewise, the wagyu sirloin is the queen piece for the preparation of an incredible steak tartare, always chopped with a knife.
And the wagyu loin? This cut of meat is obtained from the entrecôte area, and is highly appreciated at a gastronomic level for its fair infiltration, tenderness and juiciness. Ideal piece for the griddle, grill or frying pan depending on the thickness. As in the case of sirloin, it is advisable to temper the piece for a few hours before cooking and add the flaked salt after cooking. The same happens with the wagyu high loin. Cut that comes from the fifth rib of the loin, thus offering the heart of the piece without the bone, this being the most tender part. Like the low loin, it is an ideal piece for the grill, grill or frying pan.
The pink wagyu post, commonly called stifle, is located inside the leg or ball of the animal, completely attached to the femur bone, which gives it a special tenderness and a mild flavor. It is ideal for grilling. Refering to black post, usually called cap,
It is an ideal piece for grilling or for preparing a delicious nugget.
The wagyu shoulder It is a piece found in the shoulder, characterized by a central nerve that runs from end to end. Its great infiltration of fat makes it an exceptional piece for roasting or for making a delicious wagyu stew.