One North Carolina family farm knows the importance of keeping the herd healthy, as they are one of the few Wagyu producers in the nation!
They say it has allowed them to create a unique product while enjoying the science behind it.
“We felt like it was a very niche market. It was a really cool, fun beef angle, just this high-end product, a very neat palette experience for the consumer, different than what you know, most people are used to, and just, you know, a fun spin on that, while also my husband loves the genetic side,” said Jaclyn Smith.
Wagyu beef came to the U.S. back in the 1970s. Right now, there is around 40,000 head across the country.
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The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
