Steak is basically animal muscle, the anatomy of a cow is not much different in terms of their muscles when compared to most animals including humans. This sirloin is a top loin steak and below would be the filet.
To cook this fatty beef and it’s fatty but not the same fat as you’ll find in US beef, the Japanese beef is different and has much more monounsaturated fats. Studies show that eating foods rich in monounsaturated fats improves blood cholesterol levels, which can decrease your risk of heart disease.
Characteristically, Wagyu beef is highly marbled. This means that the muscle is interspersed with fine flecks of marbling. When cooked, this dissolves and gives the meat its tenderness and flavor. Be careful not to be fooled by “artificial marbling” which is the injection of animal fat and/or vegetable oil into lean meat in order to simulate the appearance of marbling.
The selection of meat is complex as it all depends on what cuts are available. The true Japanese beef depends on the farmer and each animal is different and female versus male will be different in size and taste.
In fact Kawamura, Tokyo’s most famous steak shop uses make castrated, while their competition (Aragawa) uses female black short hair cows only. The cut at Kawamura is definitely special and he commands the price as does Aragawa. When it comes to Japanese beef, I prefer the attitude of Kawamura, he is professional and meticulous.
So cooking this steak is as easy as opening a can of beans, however you need to select the right beef, not just any Wagyu beef sold for extraordinary prices.
Steps one: wrap it in special non smell food cloth and keep it over night. Do not let the underside soak.
Step two: vacuum it in a cooking sac that is used for sous vides.
Step three: remove from the bag.
Step four: color the meat and season and serve.