“Packer Style” untrimmed brisket, with both muscles intact. There are three grades of beef given by the USDA: Prime, Choice, and Select. You may also see beef labeled as CAB (Certified Angus Beef) which is essentially a high end choice cut. You may even fine an “American Wagyu” ...
It’s best to salt your wagyu steak pretty well in advance of cooking. Give it a good seasoning with kosher salt and put it back in the fridge for at least an hour—up to overnight—while the meat absorbs the salt and releases excess moisture near the surface. Doing it in advance, i...
To cook the lamb, first smear it with the rub described below, then grill it over direct heat until it is nicely browned with bits of char on it. This will give you depth of flavor. Once the outside is nicely browned, move your meat to indirect heat. We used ourSmoke X2™ multi...
“Wagyu brisket” likely won’t be. Business potential Business potential is how easy it is to “sell” your product or service in the content. If it’s easy to pitch your business, the score is high. If it’s near-impossible to do so, the score is low. For example, if you ...
That’s why brisket and beef shanks need to be braised low and slow – to help soften up those connective tissues. Cuts that run along the back, like ribeye, strip, tenderloin and T-bone don’t work as hard, so they are much more tender and perfect for a steak dinner....