We have spent 4 years growing, caring and feeding a dream steer. "Sushi" is a full blood wagyu and its time for his career change. We have found someone to dispatch him at home, interviewed potential butchers and gained permission for my husband to be involved with his processing.
Given the energy that has gone into getting him this far, we place just as much importance into what happens next. So our question is...
If Sushi was in your chiller what would you do with him? How would you treat the carcass and break him down? Including cured meats? Looking to get as many unusual and interesting cuts as possible as well as some standards.
My husband is a keen hunter and has been making cured meats for a number of years and we have a great local butcher so dont hold back on your suggestions!
The winner will receive an invitation to the Waggy Wake (Bed offered, international flights not included!) :)
I am a culinary instructor at a popular culinary school. I have the down under on a visit sometime in the next two years. I once had contests for students who spent two months there and I was so stupid not taking advantage of it. I was in china and met a few of the beef people on holiday in hong kong. Great experience.
On the waggy, it sounds very appetizing. I have worked with alot of waygu meat from Morgan Ranches in Sand Hill Nebraska. The number one item is no well done steaks!!!!!
My wife had me cook hers well done and we are still having a discussion after 4 years!!!!!. what I would do is
Shanks- marinade whole for a week and then steam them- finish on the barbie (we like garlic-parsley you might like waggle bush or other herbs) keep the bones in and the meat will fall off
The plates and briskets excellent for pastrami and corned beef, beef bacon, texas style barbq
The rounds- Top round- sirloin tip- roasting for cut into barbq steaks
The bottoms- outside and eye round for pot roasts and slice to be put back into the juices
The loins- I would just slice with the bone after I take out the beef tenderloins and flap meat (faritas)
The Ribs- love roasted
the chuck- we could always use the lazar steak (petite tender) I would use to make sausage from the parts
I did not use for steaks.
The bones- stock or beef both.
You can do some jerky but need the neck muscles they are the leaness.
I can bring my knives and some butchers papers.
Hope this helps. let me know if you have any questions
thank you for taking the time to give us your thoughts which have been helpful
Some of the ideas we have had so far are
Keep the cheeks
Osso Buko out of one set of shins
Long ways cut the other set of shins
Maker sure we get the hanger steak
couple of T bone steaks
keep the short ribs
Oyster steaks from shoulders
tomohawke steaks
keep the intestines to make salamis later on
Keeping the caul fat for later use
Keeping the Oxtail
any other ideas and suggestions?
