Can anyone help me ID which cut this wagyu is please? A friend gave it to me last year and I put it in the freezer. Do I thaw and cut into steaks or do it as a beef roast or something similar? Thanks for the help!
by AAHH85
4 Comments
Xrayfunkydude
Really hard to say with it frozen in the package like that. It’d be easier to tell you if it was unpackaged and not covered in ice
Budget_Bumblebee8737
Looks like picańa if im being honest the shape of that rump is really giving off that look, if thats the case thats a gold mine
elnoco20
100% it’s rump cap/picanha. Pretty hard to confuse this with anything else.
It’s nice to grill whole if you have company to eat it with, or you can cut it into steaks (I like to remove around 80% of the fat cap and render that down into Wagyu tallow for frying).
There are two muscles you need to divide first with a big band of sinew in between (basically following the same path as the absorbing pad), as the grains run in different directions and it’s best to cut steaks with the grain so that when you’re cutting it on the plate it’s against the grain (or it will be tough).
I buy these all the time, albeit from a different aussie Wagyu supplier. Fantastic when prepared properly, very average when not. I also like to make steak tartare with the offcuts.
4 Comments
Really hard to say with it frozen in the package like that. It’d be easier to tell you if it was unpackaged and not covered in ice
Looks like picańa if im being honest the shape of that rump is really giving off that look, if thats the case thats a gold mine
100% it’s rump cap/picanha. Pretty hard to confuse this with anything else.
It’s nice to grill whole if you have company to eat it with, or you can cut it into steaks (I like to remove around 80% of the fat cap and render that down into Wagyu tallow for frying).
There are two muscles you need to divide first with a big band of sinew in between (basically following the same path as the absorbing pad), as the grains run in different directions and it’s best to cut steaks with the grain so that when you’re cutting it on the plate it’s against the grain (or it will be tough).
I buy these all the time, albeit from a different aussie Wagyu supplier. Fantastic when prepared properly, very average when not. I also like to make steak tartare with the offcuts.
Picania