#wagyu chuck

[aiiaiiiyo]

Wagyu chuck, marbled to perfection Check this blog!

[double8cattle]

Ko-Rican Fullblood Wagyu Chuck Steak

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Chuck Steak

Ko-Rican Marinade

1 TBSP Oregano 1 TBSP Paprika 1 TBSP Dark Chili Powder 1 TBSP Curry Madras Powder 2 TBSP Kosher Salt 1/4 CUP Rice Vinegar 1/4 CUP Olive Oil 14 Garlic Cloves

Kimchi Cucumbers

1 English Cucumber 1/2 Red Onion 2 TBSP Brown Sugar 2 TBSP Lime Juice 2 TBSP Fish Sauce 1/4 CUP Water 1 Garlic Clove (minced) 1 Jalapeno (minced) Pinch of Korean Chili Flake

PREPARING THE KO-RICAN MARINADE

Combine the paprika, oregano, curry madras powder, dark chili powder, rice vinegar, olive oil, kosher salt, and garlic in a food processor.

Blend until combined.

Rub the marinade all over the Fullblood Wagyu chuck steak, and place in the refrigerator to marinade for at least 3 hours.

PREPARING THE KIMCHI CUCUMBER SALAD

Thinly slice the cucumbers and red onion. Place in a bowl, and set aside.

Make the dressing by combining the brown sugar, lime juice, fish sauce, water, minced garlic, and minced jalapeno in a bowl.

Mix until combined and the sugar has dissolved.

Dress the cucumbers and onions with the prepared dressing, and season with a pinch of Korean chili flakes.

PREPARING THE FULLBLOOD WAGYU CHUCK STEAK

Place the marinated chuck steak on a preheated grill at 450°F, and cook for 4 minutes on each side or until you reach an internal temperature of 120°F.

Let the steak rest for 10 minutes.

FINAL STEPS

Slice the Fullblood Wagyu chuck steak against the grain.

Plate the steak, and serve with the kimchi cucumber salad.

Enjoy!

[double8cattle]

Smoked Wagyu Beef Chuck Roast

INGREDIENTS

Using a 5 LB Chuck Under Blade Roast for this recipe

Tools

Smoker

Aluminum Foil

Wood/Pellets for Smoking

Thermometer

PREPARING THE SMOKED FULLBLOOD WAGYU CHUCK ROAST

Preheat your smoker to 250°F with constant smoke.

Pat the Fullblood Wagyu chuck roast dry with paper towels.

Combine all of the seasonings (brown sugar, black pepper, salt, paprika, chili powder, granulated garlic, onion powder, and cayenne pepper) in a bowl, and mix thoroughly.

Season the Fullblood Wagyu chuck roast heavily (with the mixture you just created) on all sides of the meat. Do not rub the mixture into the meat.

Place the seasoned chuck roast directly on the center rack of the smoker.

Cook the roast for 4-5 hours or until an internal temperature of 150-160°F degrees is reached.

FINAL STEPS

Remove the roast from the smoker, and place on a sheet of aluminum foil.

Place the butter on top of the roast, and drizzle the sparkling cider on top as well.

From the bottom, fold the foil up until the meat is fully covered in foil and no liquid can escape.

Place the foil-wrapped Fullblood Wagyu chuck roast back in the smoker.

Cook for another hour or until the thermometer reads 185°F.

Remove the roast from the smoker, and let it rest at room temperature in the foil for at least 30 minutes.

Slice, serve immediately, and enjoy!