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2 months ago we bought a 1500 lb wagyu / jersey calf and had it processed and divided it with our children. It is indeed a different kind of meat! You have to adjust your methods and uses. It has a very high fat content marbled throughout but it a very clean fat. When grilling, the fat is as flammable as pork fat and can be taken advantage of to seriously add char broiled flavor!
We also learned that maybe meatloaf should be made from lean grocery store meat. I am afraid the steaks have ruined me forever eating out again or even my own finished lessor calf. Never have I tasted a better steak at any price, few that even get close.
Now to my question
The brisket was huge and I had it cut into 3 pieces. The fat layer fully covers one side and I have trimmed it to about 1/4 inch. The meat itself is very thoroughly marbled and will be a very greasy, drippy smoke. I fully expect this to be the best Texas style brisket I ever made but just wondering if anyone has any experience with wagu and has suggestions of things they do differently?
Dry brining now, going into the smoker in the morning.
We also learned that maybe meatloaf should be made from lean grocery store meat. I am afraid the steaks have ruined me forever eating out again or even my own finished lessor calf. Never have I tasted a better steak at any price, few that even get close.
Now to my question
The brisket was huge and I had it cut into 3 pieces. The fat layer fully covers one side and I have trimmed it to about 1/4 inch. The meat itself is very thoroughly marbled and will be a very greasy, drippy smoke. I fully expect this to be the best Texas style brisket I ever made but just wondering if anyone has any experience with wagu and has suggestions of things they do differently?
Dry brining now, going into the smoker in the morning.
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