Where’s the Wagyu? Well, you can find two new Wagyu cuts at dartagnan.com. Just added to our product catalog, these cuts were once reserved for our chef clients. But now they will make a whole lot of home cooks – and everyone at the table – happy.
The Wagyu Flank Steak
This cut has always been considered a more affordable bistro cut, and relegated to humble dishes. Enter the Wagyu. If you like robust beefy flavor, great mouthfeel, and texture, then this 2-pound Wagyu flank steak is going to rock your dinner.
With more intramuscular fat – that’s the nature of Wagyu – this is flank steak at its finest. Elevate the ordinary and go with Wagyu beef.
Cooking Wagyu Flank Steak
Fajitas, burritos, tacos, on a salad, there is just no wrong way to enjoy the flank steak. Korean barbecue, Chinese stir-fry and teriyaki sauce all work well with this beefy cut. You can use it in recipes that call for skirt steak as well.
Best of all, being so thin, the flank steak will cook quickly under the broiler or on the grill.
Marinate your flank steak to tenderize the muscle fibers, the grain of which is quite evident. Slice thinly against the grain for best texture.
The Wagyu Tri-Tip
Generally speaking, the tri-tip is lean beef – which is why a Wagyu tri-tip is so special. It offers more fat than the average tri-tip, and that positively affects the texture and taste.
This flavorful cut comes from the bottom sirloin and is sometimes overlooked for more impressive cuts. Wagyu tri-tip is a secret waiting to be discovered.
Cooking Wagyu Tri-Tip
Try it grilled whole, then sliced thin against the grain. Or cube it for kabobs or chili; cut into strips for stir-frys or fajitas. Think of it as an alternative to skirt steak. Slice it thin for sandwiches and salads.
This cut is sometimes called Santa Maria barbecue, after the ranching region of California. Beginning in the 19th century, large pit-style barbecues would feed the vaqueros that herded the cattle – and the cut of choice was the tri-tip.
Enjoy it on your own turf – the backyard grill. Or broil it indoors, flipping it a few times to ensure a seared finish.