I took this piece of female gyu, it was certainly cooked from top to bottom and was absolutely red throughout. But you do not see any veins of fat in the red beef, and as we speak, I will stop and go and take out a piece I kept back, a cooked piece and here it is:
A famous chef (Japanese) once told me, “use higher temperatures when cooking meat”, but he was not speaking about wagyu. I am sure about that, when it comes to Japanese beef you must observe higher temperatures yet controlled. That’s why Japanese chef’s cooking beef use sumi Japanese charcoal, and you have intense heat that penetrates the beef’s core. But why does it cook differently when compared with western beef.
The answer is simple, fat-fat-fat, and the fat is not only healthy, but it is the fat veins are densly concentrated and are thousands of fat veins carrying the heat throughout the beef. So, the flash or blasts of heat make the fat swell and cook evenly, and the end result is pure-red-intense-gyu.
Just what I thought, the marbling of the veins is more visible, at least when the beef is cooked the fat disappears and at room temperature it solidifies and is visible. This is tenderloin and is the only beef I cook, because sirloin is just too fatty and the veins are much more and of a different nature.
I used my usual technique, taking the beef and vacuuming it, then placing it in a water bath for 58 minutes at 58°C, and then a few twists and turns in a pan to sear and color the beef.
I take some all of virgin olive oil and coat the surface, and with a low temperature rising the temperature up to over 130ºC, but removing the meat, then placing it back to a scorching hot shoyu and Japanese Mirin mixture in order to de-glaze and give the surface some color and taste.
I do season it, because the beef is so tender, if you avoid the seasoning it is almost flavorless. Now in most cases that’s not such a big deal, but it all depends on the audience you cook for. Japanese like taste and texture, while foreigners adore soft texture and melty beef.