Select, Choice, USDA Prime, domestic Wagyu, Australian Wagyu, Kobe, Japanese Wagyu…..Remember when you could just go to the store and buy a steak? These days there are so many different cuts and grades to choose from that it could make a grown man cry. We wanted to highlight one of the top types of steak being offered today, Australian Wagyu.
We have the great fortune of being located nearby to Josh’s Premium Meats here in Miami. Josh carries only high-end products, including Australian and Japanese Wagyu grade beef. His business has grown extremely rapidly because he only offers the best that there is and provides exceptional customer service. His clientele has come to include movie stars, Musicians of all walks, sports superstars, and many others. We would like to commend him and thank him for his continual partnership with FOGO.
Wagyu- pronounced wah-gyoo , simply put, means Japanese cow. Australian Wagyu is from cows that are raised, bred, fed, and processed in Australia with their bloodline of origin coming from Japan. Though this is slightly less marbled than true Japanese Wagyu, it still rates high on the BMS (Beef Marbling Standard) scale which is how the marbling in beef is graded.
If you have never tried Australian Wagyu, you are definitely missing out on an incredibly buttery, tender, tasty, melt in your mouth experience. Its rich flavor and beefy taste are sure to put a smile on your face and make mmmm mmmm mmmm sounds when you indulge in it.
In this week’s video, we cooked up a local Miami favorite, Churrasco. This is simply a Latino name for grilled meats. In most cases, it is a thin cut of beef grilled over hot coals. We feel that skirt steak is the best for this and can be used for a variety of meals including tacos or just eaten by itself. A good Chimichurri sauce over the top when fully cooked is a very popular way to enjoy this delicious meal. If using shirt steak, it is especially important to know just how to slice it or you will have a very chewy experience. I cannot stress this enough, slice skirt steak across the grain. These are awfully long cuts, so when its done cooking, cut it into about 8-inch sections, then slice them longways, again, across the grain.
Please click the link to the video and get a little bit of steak knowledge and check out the hot and fast cook we gave this beautiful skirt steak. It is amazingly simple and fast to make and incredibly packed with flavor. Some folks like to marinate their churrasco prior to cooking but with a great quality cut like we had here, there is really no reason. Just a bit of salt and some hot FOGO Charcoal is all that you need. Its not much of a recipe, but here is how we did it:
- Coat the steak liberally with kosher salt at least 20 minutes prior to cooking or immediately before placing it on the grill.
- Light your grill and prepare it for hot direct grilling.
- Place your seasoned steak directly on the grate over hot coals. Cook on one side until a nice solid char is formed. Flip the steak and cook the other side until the same level of char is achieved. These steaks will cook quickly so be careful to not over cook them. Here is a temperature guide for you to follow:
- Rare: 120-125°
- Medium Rare: 125-130°
- Medium: 130-135°
- Well done: We do not condone this type of behavior……
Thank you for checking us out and hope that you enjoy this week of The FOGO Life. If you are someplace with snow, we would love to see and pictures you may have of grilling on the snow. Post them up on your social media and use the #FOGOInTheSnow. We will be randomly posting them on our Instagram stories and feed posts. Once again, thanks for tuning in and we will see you next week on, The FOGO Life.