Advertising | If you’re into the fabulous taste of Wagyu meat, you can’t help but throw more than just big, fat steaks on the grill at some point. No, this wonderful meat also deserves more tender and delicate forms of preparation. Of course, the Asians are far ahead of us when it comes to small but nice barbecue. Such Wagyu Strips or Wagyu Strips are extremely popular not least in Japan and can be found in various restaurants. But now here is my version on a Thai table grill, the Moo Kata*.
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Thoroughbred Wagyu Strips
With these Wagyu Strips I again rely on the best regional quality from Havel-Wagyu. Already with other cuts, such as the Brisket, Flap Steak, Teres Major aor the Rib Eye Steak I was allowed to convince myself of the excellent quality. I’m sure you too have an excellent direct marketer or butcher in your area worth supporting.
The Wagyu strips were cut from the roast beef, which had a wonderful marbling. This already promised that it would be an intense and full-bodied pleasure. Of course, such Wagyu strips can also be cut from other blanks. I froze the roast beef a little bit and then cut it with the slicer. This ensures that the slices are uniformly thick. The light freezing also makes them easier to cut, and they don’t fray or otherwise get damaged.
In addition to the strips, a few cubes were cut from the outer edge of the roast beef and allowed to take a bath in the broth of the Moo Kata.
Barbecue on the Moo Kata
I had already dedicated a post elsewhere to the Thai table grill. Another way to grill these Wagyu Strips to match would be a Japanese Konro Grill*. However, the Moo Kata has the distinct advantage that we make a highly aromatic and delicious broth at the same time in the circulating channel. In all, there were about 20 Wagyu strips and some cubes grilled on the Moo Kata. The draining Wagyu fat thus increasingly created a taste experience of a very special kind. In the broth was otherwise what the vegetable box gave so: parsnips, Chinese cabbage, peppers and green onions. There are no limits to your imagination.
Due to their thickness, the Wagyu strips are grilled on the table grill for only a few seconds on each side. They were not seasoned at all, neither before nor after, nor salted. The point was to enjoy the unadulterated taste of this magnificent meat.
The Wagyu cubes mostly went into the broth first, and then a little roasting flavor was added on the grill surface. Finally, there were a few thicker cuts of the Wagyu roast beef that were allowed to linger on the Moo Kata for quite some time. These thus got more intense roasted flavors and complemented the barbecue perfectly.
So you see, with this cozy and extremely convivial way of grilling, you can prepare a single blank in the most diverse ways. So you have a taste experience that captivates with different consistencies, flavors and textures. Be sure to try it out. Especially in summer, when you can stay outside for a long time, the Moo Kata is the ideal companion for a cozy barbecue.
(*) The products advertised in the post are so-called affiliate links. If you click on such an affiliate link and make a purchase via this link, I will receive a commission from the online store or provider in question. For you, the price does not change.
