How to Age Wagyu Beef
Wagyu beef comes from a breed of cattle that yields a heavily marbled, prime cut of meat. Similar to Kobe beef, but widely bred across several countries, Wagyu has a tender texture and smooth taste. Ageing beef allows moisture to be removed from the cut. This improves the taste and tenderness because as it ages, enzymes break down the meat's connective tissue. Although normally reserved for upscale steakhouses, ageing Wagyu beef at home is a simple process that yields a tasty result. Does this Spark an idea?
Things You'll Need
- Glass or ceramic baking dish (large enough for cut of meat)
- Metal rack to fit inside of baking dish
- Clean towels
- Refrigerator
Instructions
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1
Wash the meat thoroughly and pat dry.
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2
Place a rack inside a baking dish. Make sure both are clean and dry.
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3
Line or wrap the beef with clean cotton towels. These should be white (to prevent possible staining of the meat). Place the beef on the rack and put the entire dish on the bottom of the refrigerator, as this is typically the coldest place.
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4
Replace the towels each day with fresh ones.
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Remove the beef from the refrigerator after ten days. You may leave the beef to age for up to three weeks. Once removed from the towels, trim the outer crust that has formed and you may prepare the meat as usual.
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Tips & Warnings
You must keep the bone on Wagyu during dry ageing. You may remove the bone before cooking.
After three weeks, if you have beef left over, cut the meat into steaks and seal it in a freezer bag to freeze. Frozen steak can last several months if stored properly.
References
- Photo Credit piece of beef meat image by Maria Brzostowska from Fotolia.com
