AMERICAN WAGYU CUBES
- Weight: Cube buts (1X1) (500gms per pack)
- 100% natural, no added hormones
- Wet-aged 21+ days for improved flavor and texture
- SRF proprietary process manages production from start-to-finish
- Steaks are individually wrapped
- Product ships frozen and will arrive frozen or partially thawed
This cubed chucked eye log wagyu beef can turn your favorite stew, chili, or stir-fry recipe into something unbelievably delicious. Chuck eye log is connected muscle from the Eye of Rib Eye and is tender enough for steak. It is full of beefy sweet flavor and delivers an amazing meaty taste.
Known for flavorful roasts, chuck cuts generally benefit from low-and-slow cooking methods. Chuck steaks are a great alternative to more expensive steaks and the chuck eye is the best of this primal cut.
ABOUT SNAKE RIVER FARMS:
Snake River Farms American Kobe (Wagyu) beef is celebrated by chefs and beef connoisseurs throughout the world and is featured in a number of Michelin starred restaurants. They carefully manage how their Wagyu/Angus cattle and Berkshire hogs are raised from start to finish. The extraordinary care given to these special breeds makes Snake River Farms American Wagyu Beef and Kurobuta Pork the finest meats available.
The wagyu cubes would produce oil naturally while grilling. Sear each side of the wagyu cubes with your preferred level of doneness. Wagyu cubes cook quickly, so make sure that you don't overcook each side. You may brush it with sauce while grilling for added flavor.
Stews, braised dishes, slow cooking, and pot roasts, and grilling
SAFE HANDLING INSTRUCTIONS:
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:
- Keep refrigerated or frozen. Thaw in refrigerator or microwave.
- Keep raw meat and poultry separated from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
- Cook thoroughly.
- Keep hot foods hot. Refrigerate leftovers immediately or discard.
Saikoro Steak by Just One Cookbook
- 400 g Wagyu Cubes; at room temperature)
- kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- freshly ground black pepper
- 2-inch daikon radish (5 cm)
- 1 ½ Tbsp neutral-flavored oil (vegetable, canola, etc)
- 2 cloves garlic
- 2 Tbsp sake (or dry sherry)
- 1 green onion/scallion (for garnish)
- Korean Chili Thread (for garnish, optional)
- 3 Tbsp ponzu
- Cut off the top 2" (5 cm) of daikon (green part is sweeter while it gets bitter toward the bottom) and peel the skin.
- Grate the daikon. Drain the liquid from the grated daikon and set aside.
- Slice the garlic and green onion.
- Season the steak with salt and pepper.
- Heat the oil in a large stainless steel frying pan over medium heat. Fry the sliced garlic until slices are golden brown. Reduce the heat if necessary so garlic slices do not burn. Transfer the garlic slices to a paper towel to drain excess oil. Keep the garlic-infused oil in the pan.
- Heat the oil over high heat until it begins to smoke. Pat dry the steak with a paper towel and place it in the pan in a single layer. Cook the steak until browned, about 1 minute. Don't move the steak until the bottom browns and releases on its own. Flip the steak over to continue cooking the other side till nicely browned.
- Pour the sake/dry sherry and shake the pan to evenly distribute the wine in the pan. Then transfer to a plate if you like medium-rare steak. For a medium steak, continue cooking for 1 more minute.
- To serve, place the garlic slices, grated daikon, and chopped green onion on top of the steak. Garnish with Korean chili threads. Pour ponzu sauce over the grated daikon before serving.