Did You Know This About Steak?

We’re always going on about Japanese Wagyu Beef and how it is a superior type of beef that offers the most delicious and delectable flavor. That’s still a fact, just so you know, but what is steak in general? How much do you know about your favorite steaks?

We bet there’s a lot you don’t know. So to have some fun and learn a little about our meat of choice, here is some great trivia about steaks that could just blow your mind.

Steak in America

Americans can enjoy steak today thanks to Spanish explorer Christopher Columbus, who brought cattle with him to the Americas during his second voyage to the “New World” in 1493. Hernando Cortez was the explorer credited with first bringing cattle to North America in 1519.

The First Hamburger

The hamburger made its international debut when it was served up at the St. Louis World’s Fair in 1904 by cafe owner Fletcher Davis, of Athens, Texas. His first burger was a classic, greasy burger served on fresh slices of bread and topped with mayonnaise, onion and cucumber pickles. Customers in Fletcher’s hometown were so impressed with the burger that they reportedly came together to raise the money needed to send him to the World Fair.

T-bone vs. Porterhouse

A T-bone steak is not the same as a porterhouse. Although they look nearly identical — both are part filet mignon and sirloin, and both are double-cut — the truth is you get more bone and less meat with a T-bone steak.

 

Aging Filet Mignon

Despite common belief, filet mignon does not need to age like other steaks do. This is because it is very lean and therefore has no fat breakdown during the aging process.

Over Seasoning is a Myth

There is no such thing as over seasoning, particularly if you are going to put the steak on the grill. You might want to consider salting your steak at least 45 minutes before you sear it. This will ensure that the salt has a chance to seal in all of the juices and create a crusty exterior.

Beefiest Day of the Year

The title of beefiest day of the year goes to Memorial Day, when more beef is consumed than on any other day of the year. The Fourth of July and Labor Day usually tie for the second place.

Enjoying Steaks

At The Gourmet Butchers, we are committed to helping you find fresh beef. You can take advantage of home delivery with special packages as well as individual cuts. This allows you to have premium steaks to feed an entire family, all without having to go to a restaurant. And our products are never frozen, allowing you to enjoy the freshest steak possible.

Learn More About Our Happy Wagyu Family

When you go to the grocery store to pick out meat for your family’s dinner, there’s a good chance you’re going to find meat of the frozen pre-packaged variety. Many box stores and chains are moving in this direction rather than providing fresh beef, and we think that’s just not cool.

At The Gourmet Butchers, we know exactly where our meat comes from. Every product has a story to tell, and we want to tell it. So today we’re taking you behind the scenes to show you where we get our delicious Japanese Wagyu Beef and the great people we work with.

Japanese Wagyu Beef

We are proud to offer Japanese Wagyu Beef. This type of beef is known for its high marbling content, which results in a better flavor. It also contains a significant amount of good fat, and lab tests have shown it contains high levels of omega-3 and six fatty acids, including oleic fatty acids and monounsaturated fatty acids.

Additionally, the high level of marbling can also help the steak cook about 20 percent faster than other meats. Whether you decide to cook this indoors or out, choosing Japanese Wagyu Beef means you can enjoy a better steak faster.

High Quality Products

When we started our company, we decided to take part in the Kentucky Proud Program, which certifies that our products come from animals that are raised and processed in Kentucky. Our beef cattle are born and raised at the Cane Ridge Cattle Company in Paris, Kentucky.

The Cane Ridge Cattle Company has modeled all of its practices after the paradigms found in Japan in order to produce the best possible beef. In fact, the farm is one of the most technologically advanced cattle farms in the country.

Because the farm is a birth-to-market operation, all of the ingredients in its feed are raised on-site. Their cattle are fed a vegetarian diet consisting of all-natural ingredients with no added hormones or antibiotics.The Cane Ridge Cattle Company adheres to a USDA approved nutrition management plan for its cattle, which ensures that the cattle are continuously getting the nutrients they need to maintain the highest level of health. The farm has also been certified in the humane treatment of animals.

Carved By Cooper Brothers

Have you ever noticed our tagline, “Carved By Cooper Brothers Gourmet Meats”? The Gourmet Butchers is an affiliate of Cooper Brothers Gourmet Meats, based out of Lexington, Kentucky. Cooper Brothers has a great full service butcher shop, but they don’t have the space to process full animals, so we partner with Boone’s Butcher Shop to process and harvest the meat. All of our orders are filled through Cooper Brothers Gourmet Meats, and we can even work with them to get a special cut or type.

From there, we take over to deliver your beef right to your door. We never freeze our meat so we can protect its quality and freshness, and all of our meats are shipped overnight. That’s about as fresh as it gets.

Why Choose The Gourmet Butchers

If you don’t have a butcher shop that you can count on or doesn’t offer Japanese Wagyu Beef, we make it simple for you. You can shop online, choosing individual cuts or packages of beef so that you can enjoy more variety.

Whether you are hosting a holiday barbecue for family and friends or you are simply inviting some of your closest friends over for a cookout, you’ll want to introduce them to Japanese Wagyu Beef. This might not be a type of beef that your friends and family have had the chance to enjoy before, and you won’t disappoint them when you share with them for the first time.

It doesn’t matter whether you choose a New York strip, a tenderloin, a rib eye or any other cut, when you choose The Gourmet Butchers you can shop with confidence knowing that you are getting the best meat out there.

A History of Tailgating

Football season is almost here and that means it’s time for some gluttonous pre-game tailgating. This is the time of the year when we pig out on juicy meats, fried food, salty snacks and delicious beer. Around 50 million Americans enjoy football tailgates each year. There is no doubt that this is one of the country’s leading pastimes. Yet most of us engage in football tailgates without questioning how the activity came about. Let’s take a closer look at the history of tailgating and the types of foods served at these events.

What we Know About the History of Tailgating

Nobody is really sure when the first tailgate occurred, but there is a small trail of evidence to provide some historical context. Tailgating might have started with the smaller ivy league colleges that lacked sufficient parking space for on-campus football games. College students and other fans would arrive hours ahead of kickoff to secure a parking spot. They passed the time by grilling up tasty meats, wolfing down crunchy snacks, pounding brews and interacting with their fellow football fanatics. Other historians point to a phenomenon that occurred in the early to mid 1900s. Entire families would walk to baseball games following church ceremonies every Sunday. They likely enjoyed some of the first ever tailgates in the period of time between church service and the first pitch.

What Goes Into a Modern day Tailgate

Today, tailgating is all about scrumptious meats, finger foods and booze. While hamburgers and hot dogs are quite common at tailgates, Japanese Wagyu Beef is making considerable headway among football fans. This finger-licking good beef comes from some of the world’s most desired cattle. It features marbling with uber-soft fat that creates an unforgettable flavor. Wagyu beef is chock full of omega-6 and omega-3 fatty acids as well as considerably more monosaturated fat compared to traditional beef. Add in the fact that this flavorful cut has significantly less cholesterol than commodity beef and it is easy to see why it’s becoming a tailgating favorite.

Aside from beef, tailgaters also enjoy a variety of pork products. From Mangalista pork to hot dogs, pork chops and ham sandwiches, there’s no shortage of pork at the typical football tailgate. True football fans include an array of sides to complement their fresh beef and pork staples. Head on out to a football tailgate and you’ll likely find potato chips, onion rings, peanuts, popcorn, crackers, sandwiches and a slew of other tasty snacks.

Pass the Time Until Kickoff With a Gut-Pleasing Indulgence

Some football fans go all out and cook up special game day concoctions like BLT Burgers, Barbecue Beef Kebabs or Buttermilk Chicken. These creations take some time to cook up on the grill yet that’s what tailgating is all about. Most fans arrive at the stadium parking lot or nearby lots several hours ahead of kickoff to hang out with their buddies and consume egregious amounts of food.

No tailgate would be complete without beer to wash down all that meat and salty snacks. While some tailgates have kegs, others are stocked with seemingly endless cans or bottles of beer. More sophisticated football fans like those in San Francisco often buck the beer for fine wine combined with cheese and other finger foods. Still, tailgating traditionalists swear by cold brews and barbecued meats. This is football tailgating at its finest.

How Do You Want Your Steak Cooked?

Cooking steak is an art form. If you leave it over the flame for just a bit too long, it’ll be tougher than you’d like. If you under-cook the steak, it’ll be too moist and pink on the inside. Cooking the perfect steak is a skill that takes time and experience to master. Let’s take a look at a few tips regarding cooking temperatures and times required for the perfect steak.

Measuring Meat Temperature

When you are cooking a steak, it is imperative that you check its temperature to gauge whether it is cooked to the desired level. Use a thermometer specifically made for meat or an instant-read thermometer. Don’t push it right into the top of your steak. Rather, slide it in through the side with the tip in the center portion of the cut. Try to avoid pressing the thermometer against any fat or bone. It is time to remove the steak from the heat when the thermometer reads 5 degrees Fahrenheit lower than the desired final temperature.

The Many Different Ways to Cook a Steak

Most people think that medium-rare is the best way to cook a steak. It leaves just enough savory juice in the center of the cut but gets the outside crispy enough for a scrumptious texture. Those who cook fresh beef all the way to medium or medium-well often find that the meat is too tough and requires considerable chewing. Opt for a medium-rare steak and you’ll have a savory piece of meat that isn’t too dry to enjoy.

Here are the different cooking amounts by internal temperature:

• If you are aiming for a rare steak, the center will remain red in color and a bit cool compared to the exterior. A steak cooked rare should be cooked at 125 degrees
• Medium-rare steaks are cooked at 135 degrees for a warm red center
• Steaks cooked medium develop a warm pink center with a cooking temperature of 145 degrees
• Medium-well steaks are cooked at 150 degrees
• Well-done steaks have very little or no pink at all in the center and should be cooked at 160 degrees

 

Tips for Finding the Best Steak and Cooking it to Perfection

A common mistake that most people make is shopping for fresh beef at a grocery store rather than at a butcher shop. A chef is only as good as the food he is allowed to work with. If you purchase Japanese Wagyu Beef from the supermarket, it might not be as high quality as that found at a true butcher shop. Butcher shops usually stock only the best cuts, many of which are hormone-free, grass-fed and raised in an ethical manner.

When preparing your steak, don’t merely toss some salt and pepper on it along with barbecue sauce. Use fresh garlic for a fast and tasty steak rub. Slice a garlic clove down the middle and rub it along the steak in its entirety. Get all of the perimeter, top and bottom with a generous rub. Then add fresh sea salt and whole peppercorns. A salt/pepper mill will make this job much easier. Apply a considerable portion of salt on both sides of the cut to create a thin layer of seasoning. Some of the salt and pepper will fall off during the cooking process, so add a bit more than you assume is necessary.

History of Wagyu Beef

The meat derived from Wagyu cattle is the most desired in all of the world. Yet many do not know the story behind this tasty beef. Let’s take an in-depth look at Japanese Wagyu beef’s roots and qualities.

Wagyu Beef Background

Wagyu beef is marbled with remarkably soft fat and has a number of distinctions that separate it from traditional beef. When you dig into a plate of Wagyu beef, you are consuming a meat with higher percentages of monounsaturated fats and omega-3/omega-6 fatty acids than regular beef. It also has less cholesterol compared to commodity beef along with a uniquely high marbling content. The result is an intensely delicious flavor. So, what is the story behind this succulent meat? The most exclusive cuts of Wagyu are derived from Kobe, Japan. While some use the terms “Wagyu” and “Kobe” interchangeably, they are not one in the same. In Japanese, the word “Wagyu” means “Japanese cow”. In Japan, cattle were relied upon for labor purposes for 2,000 years before eventually being consumed. Wagyu cattle eventually evolved to produce the most sought after beef in the world.

How Wagyu Cattle Came About

Historians believe that Wagyu cattle are the result of a T4 haplogroup of isolated Japanese cattle. Considered a Bos taurus breed, Wagyu cattle are thought to have been domesticated in North East Asia as long as 4,000 years ago. Although Buddhist leaders once convinced the masses to not eat the flesh of four legged animals, the ban on eating meat occurred in the late 19^th century during the Meij Restoration. By the early 20^th century, the core breeds, referred to as the “Wagyu”, had evolved. Wagyu cattle stem from the native cattle that were crossed with an array of imported breeds. The goal was to improve the cattle’s size and it certainly worked.

The Stratospheric Rise of Wagyu Beef

By the 1950s, the aim of beef production was no longer for a considerable body size and growth rate. Progeny testing led to a marbling index that steadily improved year by year. Beginning in 1953, Japan hosted a national show dedicated specifically to Wagyu cattle. Referred to as the Wagyu Performance Show, it always attracted a fervent global audience. Many point to the manner in which the Japanese treat cattle to explain why Wagyu beef is so coveted. The Japanese have treated cattle like members of the family for centuries. These animals are always provided with fresh water, comfortable living conditions and a stiff brushing to boost blood circulation. Legend says that Wagyu cattle fat is spread evenly throughout the body during these thorough brushings. The cattle are fed high fiber foods such as wheat bran, soybean by-products, corn and hay for extended periods of time.

The Wagyu Beef Craze has Reached a Mainstream Tipping Point

By 2007, 1,700,000 traditional Wagyu cattle existed. This figure represents a remarkable increase compared to 40 years prior when only 1,000,000 existed. Wagyu cattle actually hit their peak back in 1995 when 3,000,000 existed. Plenty of Wagyu breeders were driven away from the business after the damage caused by the devastating 2011 earthquake. Many also point to the rapid rise in feed prices as part of the explanation for the drop in numbers. As a result, Wagyu beef has increased in price by about 20 percent over the past year. Yet people are becoming even more interested in this tasty beef. The demand for Wagyu calves greatly exceeds the existing supply so a farmer requires considerable startup capital to eventually enjoy a profit. There is no doubt that as long as Wagyu beef is available, it will always be in high demand thanks to its savory taste that few (if any) cuts of meat can match.

Fat Marbling: What You Need to Know

How much marbling should your meat have? Why should you never purchase a steak that has no fat on it? Many people don’t realize the advantages of fat marbling in the meat they purchase. When you purchase a high-quality product like Japanese Wagyu beef, you’ll find the incredible flavor comes in part from the marbling of fat on the beef. But, why? Why should this matter to you when shopping for fresh beef?

What Is Fat Marbling in Meat?

Marbling is a term used to describe the amount of intramuscular (fat within the muscle) present within the components of lean meat. Meat graders determine how much fat is present in any component of steak or other beef in order to give it a grading or a rating. This grading is done at the time of the carcass being cut based on the composition of fat in the ribeye muscle that’s located between the 12th and the 13th rib. The degree of marbling present in any fresh meat is directly and primarily the factor in determining the quality of the grade of meat.

Is This Fat Healthy?

Under standards, every degree of marbling is divided into 100 subcomponents. In most cases, they are discussed in tenths within each degree of marbling. In Japanese grading, marbling is essential. They use this fat to rate the healthiness of the meat. This is based on the fatty acid profile of the meat. This type of meat contains a high level of omega 3 and 6 fatty acids. It also has a large amount of monounsaturated fatty acid and oleic acid. All of this equates to healthy fat that your body needs.

The goal with Japanese Wagyu beef is to have a 55 percent oleic acid content level present and 60 percent monounsaturated fatty acid. Only about 12 percent – at the most – achieve this high goal in Wagyu in Japan. However, when you purchase Japanese Wagyu from the Cane Ridge Cattle Company, you’ll find some shocking statistics. In fact, this beef has been tested at 48 percent oleic acid and 53.45 monounsaturated fatty acid. This make this specific area’s fresh beef in the top 15 to 20 percent compared to the product produced in Japan itself!

Why Does This Matter to You?

Let’s provide a more important view to the consumer who is looking for home delivery of fresh beef. Japanese Wagyu beef purchased from our sources provides you with:

• A higher quality of healthy fat that is good for your health
• Offers a higher quality of this fat than what is found even in Japan’s product
• Provides you with incredible flavor

Fat marbling really does matter. In fact, Japanese Wagyu beef contains a high level of healthy fat because it enhances the overall flavor. If you have yet to give it a try, purchase some through home delivery, taste it, and you’ll quickly see the importance of fat marbling in the meat you select. Lean cuts do not necessarily mean better health!

It’s Nap Time! Let Your Steak Rest.

You’ve done it. You’ve finally gotten yourself some fine and tasty Japanese Wagyu Beef from TheGourmetButchers.com, spiced it up nice and right and are about to take it off of the grill to enjoy the succulent juiciness of the best-tasting meat in the world. You’re getting close to not being able to handle the hunger that has amassed since you started prepping your meal and you’re ready to cut in to that piece of steak and enjoy every bite. The steak is done at a perfect medium rare and you’re pulling it off of the grill. You grab the nearest fork and steak knife and are about to cut into the Wagyu.

STOP! Stop right now, man! Put the knife down, put the fork down and STEP AWAY FROM THE STEAK. NOW. What are you doing? Don’t ruin your meal. LET THAT STEAK REST! Do yourself a favor and keep reading. The rest of this article is going to tell you why you need to rest your steak for at least 10 minutes before chowing down.

Keep The Juices In

Okay, so let’s say you went ahead and cut right into that Wagyu as soon as it came off the grill. Here’s a little summary of what would happen:  All of the juices would flow on to the cutting board and your steak wouldn’t be as juicy. I said it was a ‘little’ summary and that’s exactly what it was. It’s pretty simple. If you don’t let your steak sit undisturbed for at least 10 minutes after cooking, you’ll lose those precious juices that add to the overall flavor of your steak.

We’re not going to bore you with the science behind the process of resting your steak because it involves super-long words and involves a lot of math. When you cook a piece of steak, the muscle fibers in the piece of meat become narrow, which forces the juices towards the outside edges and prevents those fibers from holding any moisture.  When you let your steak rest for at least 10 minutes, those fibers expand as the meat cools which then allow moisture back in to those fibers for optimal steak-juice holding.

We’re hoping this information has given you some education on your continual growth as a steak-cooking master. Don’t be embarrassed if you didn’t know that you should rest your steak after cooking, we all make mistakes. DON’T DO IT AGAIN. To help you with the transition in resting your steak, we’ve listed some activities you can do during those critical 10 minutes while your steak takes a little nap.

Suggested 10 Minute Steak-Resting Activities

• Order more Japanese Wagyu Beef from TheGourmetButchers.com
• Prepare side dishes
• Walk the dog
• Have a beer
• Call your Mom or Dad
• Dust off your old 8-Minute Abs VHS
• Throw in a load of laundry
• Make up a song about Japanese Wagyu Beef

5 Smart Safety Tips For Summer Grilling

As the summer weather heats up, it’s high time to fire up the grill and cook the most delicious cuts of meat you can find. Cooking high quality varieties, like Japanese Wagyu beef, over an open flame allows the meat to develop a complex flavor profile. The flavors you develop with the grill should not come at the cost of safety, however. You can stay safe while preparing fresh beef on your grill with the five following tips.

Position Grill In An Open Area

Placement of the grill will ensure you keep the flames inside the case to prevent a raging inferno. Make sure the grill sits in a completely open area, free of obstructions like overhanging decks or shade umbrellas. All of the grill legs should sit on a solid, level surface to keep the barbecue from tipping over while cooking. Make sure visitors, like your favorite meat home delivery professional, have enough room to easily maneuver around the hot grill.

Avoid Using Foil On Grates

The beautiful marbling found throughout cuts of Japanese Wagyu beef will release a small amount of flammable fats during the cooking process. Prevent the fat from flaring up by placing your meat directly on the hot barbecue grills, not on a foil liner. Although the foil does prevent sticking, flames could ignite the fatty oil sitting on top, causing the fire to grow out of control. To create a non-stick cooking surface, lightly oil the grill before lighting the barbecue. The oil from the meat will also help keep the cuts from sticking to the grill surface.

Keep Clothing Under Control

When grilling over an open flame, you must ensure your clothing cannot catch fire during the cooking process. Avoid all long flowing garments that could billow unexpectedly into the flames as you move. Furthermore, on especially windy days, keep your apron strings and long hair tied tightly behind you. For a bit extra protection, you can pick up long grilling gloves that cover your hands, wrists and forearms to shield your exposed skin from hot grilling surfaces.

Use Appropriate Utensils

A set of long handled spatulas, tongs and forks will allow you to keep your distance while preparing your beautiful cuts of fresh beef. Make sure the grilling equipment features an insulated handle that will not heat up as the flipping surface sits in the fire. Use the utensils to gently grab and turn your meat and other ingredients to prevent squeezing out all of the delicious juices.

Keep Fire Extinguisher Nearby

Despite your precautions, accidents can still happen unexpectedly, so keep a fire extinguisher ready and nearby whenever you grill. The fire extinguisher should have the ability to put out fires fueled by oil. Learn to use the extinguisher and practice its activation regularly to be able to act fast in the event of a fire.

If you follow the above tips, you can rest assured things will go smoothly when you head out to prepare your next home delivery of beef on the grill. Remember to place an additional order for meat when your cuts start to run long to keep grilling all summer long.

The Skinny on Wagyu Beef

So what’s with all the hype surrounding Wagyu beef? You may have heard Paleo dieters talking about the health benefits. Or maybe your friend who is interested in animal rights has raved about the process by which Wagyu is raised and cultivated. You may have even seen it attached to a lofty price tag on the menu at a trendy restaurant. Wagyu is a unique blend of taste and nutritional value, and it is sparking the country’s interest one steak at a time.

What is Wagyu?

Wagyu cattle are native to Japan and are revered for their superior taste. The good-to-bad ratio of fat content is higher than any other beef on the market, but the main difference with Wagyu is that it has 20 to 25 percent marbling, which is four times higher than that of prime American beef cuts. The high fat content gives the steak a tender, supple flavor while still being low in cholesterol. The taste is so premium, in fact, that it can not be graded on the U.S. Department of Agriculture grading scale. The high fat numbers contribute to some people associating Wagyu with an unhealthy lifestyle. However, this premium beef is loaded with monounsaturated fats, which have been linked to benefits such as heart health, diabetes prevention, weight maintenance and immune function.

If Wagyu is so tasty and healthy, why is there such a limited market?  

Wagyu is native to Japan, and for years the country did not allow the beef to be exported. Even now, the price butchers pay for a premium Wagyu carcass is more than double that of prime Angus. Only about 5,000 head of Wagyu cattle are presently farmed within the borders of the United States, so the limited supply and increasing demand mean more expenses for everyone involved. Whether buying it for the succulent taste, as a healthy alternative, or as a show of support for local farmers who breed responsibly, the public has shown an increased interest in Wagyu that does not appear to be waning anytime soon.

How can I get my hands on Wagyu?

The Gourmet Butchers believe in fresh meat that is never frozen and is delivered quickly. When quality is what you are looking for, why not choose a company that takes pride in the product it offers? We know where every item in our shop originates, and we can guarantee your restaurant-quality streak will never be frozen. Most of our meats are shipped overnight and are delivered to your doorstep. We offer individual cuts and a package deal that gives you a ton of bang for your buck. If you are looking for an excellent gift, send a friend or loved one a gift certificate or our popular Bourbon Barrel Gift Basket. And remember, fresh beats frozen every time.

What in the #%*! is Japanese Wagyu Beef?

The short answer to the question posed in the title of this article: a majestic breed of cattle from Japan known for its densely marbled beef. If you want the long answer, keep reading.

The Japanese Wagyu Beef breed has been around for ages and was originally bred for labor purposes until someone realized that they were delicious to eat. They’ve since evolved into the world’s most delicious and sought after meat product since hot dogs became popular in the early 1900s. Why is the Japanese Wagyu Beef so delicious? One word: marbling.

The marbling contained in Japanese Wagyu Beef is intramuscular fat, which contains a high concentrate of Omega 3 & 6 Fatty Acids and has the same health benefits, per the USDA, as chicken and wild-caught salmon. To make it simple, the intramuscular fat acts as a delicious butter-like substance that ingrains itself within the meat while cooking. The fat has a low-melting point, which makes for a tender and juicy portion of beef that will make your taste buds sing and dance.

Grilling season is under way; why not try the best beef in the world? You deserve it. Your family deserves it. Imagine how happy your grill will be if it’s given the opportunity to cook a piece of meat as fine as Japanese Wagyu Beef. Head to TheGourmetButchers.com and browse their fine selection of Wagyu. Let Japanese Wagyu Beef into your life. You will not regret it.