These days Wagyu seems to be everywhere, from top steakhouses to burger joints. The “affordable luxury” appeal is undeniable, but how can operators get the most out of the Wagyu they buy? We had a bit of a chin wag with our Chef mates Benjamin Udave of ThinkCulinary and Adam Moore of Flashpoint Innovation to delve into the winning strategies.
What advice do you have for operators looking to get into Wagyu, or to get more out of the Wagyu they’re using?
[Chef Udave] First I think one of the hardest things to help the American consumer understand is that Wagyu is meant to be consumed in smaller portions. You can avoid a lot of that sticker shock if you sell it by the ounce, and no more than a 6-8oz portion per person. Operators doing that are having a lot of success. Second, there is so much runway using underutilized cuts of Wagyu, and so much more margin. Wagyu draws in the guest and commands a higher price point…so let's make sure the eating experience delivers with some of these less-utilized cuts!
[Chef Moore] The easy way in is with ground Wagyu, for the versatility, labor- and cost-effectiveness. There are great value-added products out there now too, for everything from burger patties to meatballs and sausages. The key is making sure to deliver that eating experience that Chef mentioned – to earn a repeat visit or a positive review, you have to make sure the menu item delivers on the promise of Wagyu.
Tell me more about ways to make Wwagyu more mainstream and accessible using underutilized cuts
[Chef Adam] Having a great relationship with your meat supplier can be a real advantage for operators. It’s the ability to find out what might be in oversupply that you can use to mutual benefit and value, especially if you can plan ahead! What’s “underutilized” changes all the time as operators and distributors catch up – flat iron and skirts used to be thought of that way, and it’s not always the case today. I always encourage operator clients to think counter-seasonally. What can you do with braising cuts in the spring and summer months, and vice-versa?
[Chef Udave] It’s one of the best parts of my job, for sure. In a recent R&D process, we asked what can we do with Wagyu top round? We ended up breaking down the top round into a number of items that ate incredibly well in a very diverse range of final products. One was quick-cooking “breakfast steaks” at about 6-7oz each and under $10 in food cost. Another portion went to steaks that we pounded Milanese-style. Another we cut in strips and marinated bulgogi-style. And one more made for a killer tartare.
What makes Australian Wagyu stand out in the field?
[Chef Udave] In Australia - the Wwagyu still tastes like beef, that deep natural flavor. The higher the fattiness, the less difference you get. I love the smaller producers we work with – they are really focused on and deliver flavor, not just fattiness. It always starts with Australia’s amazing grass, and then the feed. There is more barley in the ration in Australia, and you can taste it.
[Chef Moore] I agree – we’re so used to a corn-based flavor profile that Aussie stands out – it’s cleaner, doesn’t sit heavily on your palate. You can taste the terroir.
Chef Udave, what can you tell me about some of the value-added innovation you and your team are working on with Aussie Wagyu?
[Chef Udave] We just launched a 100% F1 Wagyu burger patty that’s phenomenal. We’re doing sausages – a Wagyu and Iberico blend. I’m excited about an Italian beef sandwich mix – all of these are aimed at finding value for operators and delivering an amazing eating experience.
What are some go-to flavor combinations with Aussie Wagyu?
[Chef Moore] Generally Wagyu specifically is so rich and buttery, less is more. Signature steak sauces can be great – salty, umami, a bit of acid – but Wagyu deserves something a little more than brown-on-brown. I like to use color, citrus and herbs. Or keep it light with a brush of smoked mushroom aminos or a high-umami soy sauce or fish sauce. Let the beef shine, but emphasize those natural umami and beefy notes.
[Chef Udave] Like Chef said, I feel it works really well with something more acid forward or fresh herbs that can cut through all that richness, like chimichurri or sckhug. And when you do use Wagyu in a cuisine with marinades and tenderizing techniques it can be outstanding. Wagyu carne asadas, schwarma and Korean BBQ can easily be the star of the show…and use some of those underutilized cuts.
Great stuff chefs! @readers, if you’re finding value in Aussie Wagyu, or just have questions, we’d love to hear from you!