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Japanese A5 Wagyu vs. Australian BMS 8-9 Wagyu Filet
WEDNESDAY 03.03.2021

Have you ever shopped for beef at your local butcher or online and just get completely confused?  There are so many options, types, farms, classifications, and grades that the most educated of carnivores can have a hard time deciding.  Choice, Prime, Black Angus, local, imported, Wagyu, Australian wagyu etc.  This week we try to help with that process and compare two pieces of filet mignon from Josh’s Premium Meats in Miami, the Australian Wagyu BMS (Beef Marbling Score) 8-9 filet mignon and a Japanese A5 Wagyu filet.  A5 is the highest possible quality rating awarded by the Japanese government.  

To understand the difference, let’s go over what these terms mean.  First, the term Wagyu literally translates to “Japanese Cow” and refers to a particular cattle breed that the Japanese have developed over centuries.   Australian Wagyu is from cows that have been brought to Australia from Japan and crossbred with another breed.  Most Australian Wagyu still maintains approximately 90% Wagyu genetics and is considered Crossbred Wagyu and only 5% is considered fullblood Wagyu.  The main difference is the marbling.  Each has incredibly rich marbling with the Japanese still edging out the Australian in terms of the total amount of marbling in each cut.  Trust me, you would be overly impressed with either one.

When we decided to compare the two, we wanted to prepare and cook them identically.  We opted for kosher salt ad fresh ground black pepper as seasoning and both to be cooked on an Arteflame plancha insert for the Big Green Egg.  You will get a similar result with a cast iron pan, but we wanted this as close to the heat source as possible.  So, we loaded up the Egg with FOGO Charcoal and really heated things up!

Just a little coating of oil and we were ready to start cooking.  The Australian filet was much thicker, so we put that one on first and delighted at the sound of the sizzle when it hit the grill.  The aroma of steak immediately filled our senses.  After a minute or two we placed the Japanese filet right next to it.  When cooking a thin Wagyu steak like that, you must be careful to not overcook it.  One minute or so on each side is all that it needs.  Once both steaks were flipped, the other side got seared and we removed both for a little nap to rest for about ten minutes.  Let me tell you, these steaks were so tender, I literally cut it with a spoon.  No joke, check out the video and see for yourself!

Actually, that is exactly what you should do.  Click on the link and check it out for yourself.  I promise you; it will make your mouth water.  We hope you have enjoyed another edition of The FOGO Life!  This one was extra fun and definitely extra tasty!  Remember, it all starts with FOGO Charcoal, the first ingredient.  Now go and get out and grill!    


LINKS:

FOGO Charcoal

Josh's Premium Meats

Arteflame insert


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