Wagyu 101: How to Cook Wagyu Tri-Tip Steak
Wagyu 101: How to Cook Wagyu Tri-Tip Steak
Jul 31, 2021
browseyacres.com
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Matsusaka Gyu Topside at @macelleriaazzurra in Wakayama 🔥 This Topside, known as Uchimomo in Japanese, came from a Matsusaka Gyu heifer raised for 31 months in the Matsusaka region of Mie Prefecture, one of Japan’s most famous Wagyu producing areas. Uchimomo is one of the most versatile cuts in the Momo section. The Japanese Meat Guide recommends it for roast beef, katsu and steak blocks, thanks to its texture, balance and clean flavor. In 2024, shoulder and round cuts, the group that includes
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【WAGYU TOPSIDE by @wagyu_8929】 Topside is a cut with high demand in Japan, for a few different reasons. The cut has a really nice balance between marbling and beefy flavor. It also has a really good yield rate, and is known for being very flexible. The part is commonly used for Roast Beef across the country, but also for steaks, as well as Yakiniku, Sukiyaki, and Shabu Shabu. Koyama San (@wagyu_8929), who trims the steak on the video, is part of a Yakiniku restaurant in Okayama that specializes
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【WAGYU TOPSIDE by @wagyu_8929】 Topside is a cut …
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Kita Satsuma Gyu – Grilled Topside on the Konro Topside — known in Japan as Uchi Momo or Uchi Hira, depending on the region — is often considered a lean cut. But with Wagyu, lean doesn’t mean without marbling. This steak had depth, umami, and tenderness. We grilled it over binchotan and oak wood, using a cast iron grill net on the Konro. No oil, no extras. Just fire and time. And only a touch of salt to bring out the flavor. It’s a cut with high demand in Japan for good reason: Balanced marbling
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Kita Satsuma Gyu – Grilled Topside on the Konro Topside — known in …
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Kita Satsuma Gyu – Grilled Topside on the Konro Topside — known in Japan as Uchi Momo or Uchi Hira, depending on the region — is often considered a lean cut. But with Wagyu, lean doesn’t mean without marbling. This steak had depth, umami, and tenderness. We grilled it over binchotan and oak wood, using a cast iron grill net on the Konro. No oil, no extras. Just fire and time. And only a touch of salt to bring out the flavor. It’s a cut with high demand in Japan for good reason: Balanced marbling
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Topside is a cut really enjoyed in Japan, for a few different reasons…
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