Rare Breeds Steaks Challenge #5 Australian Wagyu (with tagliatelle, ceps and truffle oil), Lay The Table
Beef

Rare Breeds Steaks Challenge #5 Australian Wagyu (with tagliatelle, ceps and truffle oil)

Rare Breeds Steaks Challenge #5 Australian Wagyu (with tagliatelle, ceps and truffle oil), Lay The Table

Its stage five of the Rare Breeds Steaks Challenge. The breed up for the challenge this week is my benchmark steak¦.AUSTRALIAN WAGYU

Rare Breeds Steaks Challenge #5 Australian Wagyu (with tagliatelle, ceps and truffle oil), Lay The Table

The Breed: Wagyu translates as Japanese cow, the most famous of which is Kobe. This is pretty nigh on impossible to get hold of outside Japan, unless you remortgage your house, but fortunately, Australia farms the breed and exports all over the world. I source mine from a butcher who supplies some of Londons best restaurants. It doesnt come cheap, but in my opinion, it is so superior to any other beef Ive tried that its worth the extra expense. Wagyu cattle are genetically predisposed to intense marbling of fat, which contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats. In other words, as red meat goes, its very good for you!

The Cut: This cut is striploin, also know as sirloin. It has a thick belt of exterior fat which can be trimmed off and rendered down to make dripping.

Price: Around 25.00 per steak, from a company such as Fine Food Specialist.

Appearance: So intensely marbled with creamy cobwebs of at it is virtually white in places.

Trimmage: Weight before removing exterior belt of fat: 300g; weight after: 225g.

Cooking: Heat a cast iron pan until its white hot. Oil the steak, not the pan. Cook for exactly 2 minutes each side for medium-rare. Season the steak after the first 2 minutes. Leave to rest for 2 minutes. Carve.

Rare Breeds Steaks Challenge #5 Australian Wagyu (with tagliatelle, ceps and truffle oil), Lay The Table
Rare Breeds Steaks Challenge #5 Australian Wagyu (with tagliatelle, ceps and truffle oil), Lay The Table
Rare Breeds Steaks Challenge #5 Australian Wagyu (with tagliatelle, ceps and truffle oil), Lay The Table

Tasting notes: A very crisp, sweet, caramel crust yields to a juicy interior that delivers astonishing mouth feel. Rich, deep, beefy fat explodes onto the tongue. This is eyeballs-rolling-into-the-back-of-the-head ecstasy. Beyond compare.

Marks: 10/10

¢ Ive served this with homemade tagliatelle, tossed in Parmesan and butter-fried cep mushrooms, then finished with a few drops of truffle oil.

Rare Breeds Steaks Challenge #5 Australian Wagyu (with tagliatelle, ceps and truffle oil), Lay The Table
Rare Breeds Steaks Challenge #5 Australian Wagyu (with tagliatelle, ceps and truffle oil), Lay The Table
Rare Breeds Steaks Challenge #5 Australian Wagyu (with tagliatelle, ceps and truffle oil), Lay The Table
Rare Breeds Steaks Challenge #5 Australian Wagyu (with tagliatelle, ceps and truffle oil), Lay The Table
Rare Breeds Steaks Challenge #5 Australian Wagyu (with tagliatelle, ceps and truffle oil), Lay The Table

¢  Click here for Rare Breeds Steak Challenge #1 Hereford 

¢ Click here for Rare Breeds Steaks Challenge #2 Belted Galloway

¢ Click here for Rare Breeds Steaks Challenge #3 Aberdeen Angus

¢ Click here for Rare Breeds Steaks Challenge #4 Dexter

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Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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