WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo. Sous vide cooked outside skirt. It resembles inside skirt/flap meat – but more tender. I purchased the meat from Steak-out.dk, where I committed to try nine different Wagyu cuts in sous vide over nine days. I will, of course, share all the results here on the site.
RECIPE FOR BEER-BRAISED BRISKET, POMMES ANNA, AND BACON CHANTERELLE THYME BUTTER. This is an incredibly good dish for when you have guests over for the weekend. RECIPE FOR BEER-BRAISED BRISKET, POMMES ANNA, AND BACON, CHANTERELLE, THYME BUTTER. Now that’s a great dish when you have guests coming over for the weekend.
A delicious gentleman’s burger made from striploin, bacon, and cheese spread with chili mayo. Naturally pairs well with fries of all kinds. Find a high-quality striploin – it’s worth it for the taste, tenderness, and flavor. Here, I used a Black Onyx striploin steak purchased from Steak-Out.dk from Ranger’s Valley. A delicious gourmet burger made … Read more
WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo. Inside Skirt – I actually think Inside Skirt is a bit similar to Flap Meat – Flap Meat is slightly more tender and only needs two hours in the Sous Vide bath, but after six hours, Inside Skirt really resembles Flap Meat in both appearance, taste, and texture. This … Read more
WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo. Most people are familiar with tenderloin, and most LOVE it. I am one of the few who usually find tenderloin quite boring. It’s tender, but often lacks significant flavor. This is the first time I’ve tried Wagyu tenderloin, and it definitely tastes more flavorful than regular tenderloin – so … Read more
WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo. Culotte/Picanha. I have tried Wagyu A5 Picanha, and this can’t be compared to that. It is in a league of its own. But it is still much more tender, juicy, and flavorful than regular Culotte and even better than USDA Prime Picanha, so overall, I am very satisfied with … Read more
WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo. Teres Major has always been a favorite at home alongside New York Strip, and as a Wagyu version, it’s just even better. Is it worth the money? Yes. I think so. If you love Teres Major and want to impress your guests, give it a shot. It’s Teres Major … Read more
WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo. New York Strip is usually my favorite cut, and it’s not the first time I’ve sunk my teeth into the Wagyu variant of New York Strip. The quality is incredibly good and actually reminded me a bit of some MBS 8+ Australian Wagyu strips I’ve had before. I bought … Read more
WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo. Hanging Tender totally blew my mind. In Danish, we call it “Nyretapper.” I actually avoided Nyretapper because of the name. I always knew it had nothing to do with kidneys, but I still think it’s an unfortunate name. Anyway, I tried it, and I was extremely positively surprised. Insanely … Read more
WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo. Ribfingers – This was my first time trying Ribfingers, and Wagyu at that…the taste was insanely good…mind-blowingly good! However, they could have used a bit more time. I gave them 9 hours, but 24-48 hours wouldn’t have hurt them. They weren’t tough but also not super tender, but the … Read more