Olive Wagyu

Negolien · 03-01-2021, 01:10 PM

Hey All,

thawing almost 8 pounds of Wagyu looking forward to seeing how she cooks. i got Injection and will probably do cow cover and some texas beef. Thoughts on a mop?

CivilTrojan · 03-01-2021, 04:25 PM

I don’t think I’d use a mop on wagyu...

JAKs Q & brew · 03-01-2021, 05:07 PM

Id also not inject. And just use salt and pepper. You paid all the $ for super premium beef, I'd hate to cover that up with too many other flavors

SMOKE FREAK · 03-01-2021, 05:10 PM

Quote:

Originally Posted by JAKs Q & brew

Id also not inject. And just use salt and pepper. You paid all the $ for super premium beef, I'd hate to cover that up with too many other flavors

I agree.

robertm · 03-01-2021, 05:40 PM

For the love of all things good and right in this world use salt/pepper and nothing else. Definitely don't inject. I wouldn't mop either. Just spritz to keep the surface moist.

jasonjax · 03-01-2021, 06:03 PM

The beef will be amazing. Let it shine with a little salt and pepper like others have said.

gtsum · 03-01-2021, 10:04 PM

Salt and pepper and that’s it. No need for injection or mop imo

Sent from my iPhone using Tapatalk Pro

Nomamm · 03-01-2021, 11:15 PM

Yup, what everyone else has said.

The Wookiee · 03-01-2021, 11:50 PM

Less is more when the flesh can sing like that hunk can... focus on clean fire, knowing when it’s done etc. S&P.

Negolien · 03-02-2021, 04:48 AM

Thanks I' am on another forum they think same same :<). I guess I will do some beef
consume and apple juice for spritz. I got this as a on sale /well sale as far as olive Wagyu goes LOL. I' am not sure I' am into the nutty flavor so probably still gonna do a light coat of cow cover and Texas beef.

It was supposed to be a full brisket. I went round and round with them when I got it. So I got a deal but kinda unsure how it's gonna cook. I will take some better pics when it unfreezes probably tonight. Probably trim up the non olive sticker side some I think it's the bottom /shrug lol.

PS

I will be wrapping in pink butcher so any advice regarding fluids or anyhting to put in wrap would be appreciated.

Negolien · 03-02-2021, 08:23 AM

Thanks appreciate the advice. I just trimmed her up a minute ago. I had to make sure not to trim too much man but there was soooo much fat. Added SPG and Cow Cover instead of Texas Beef and Cow Cover. She's gonna sit in the fridge about 12-15 hours now in a tin foil pan covered with tin foil since I can't use plastic wrap for **** lol.

jasonjax · 03-02-2021, 08:33 AM

I hope you saved that fat trim. That stuff is gold. Make some tallow or add it to a burger grind. Yum yum yum.

Negolien · 03-02-2021, 09:05 AM

I di not I usually use duck fat from a container easier than rendering fat.

robertm · 03-02-2021, 10:53 AM

If that is Olive Wagyu, you have one of the rarest and most sought after breeds of beef in the world. Kuroge Washu beef is fed exclusively on a spent olive diet and comes solely from Kagawa prefecture. There are only a couple thousand of the animals in existence.

It looks like you have a nice flat. Please treat it with the care and consideration deserved of an exceptionally rare and nearly mythical piece of meat. 99.999% of the population will never have the opportunity you have before you.

Also, if you don't want the trimmed fat, I'll pay to have it shipped to my place!!

The Wookiee · 03-02-2021, 05:01 PM

No need to add anything in the paper / when wrapping - that beauty will render more than enough fat to baste itself in its own glory...

Having cooked a handful of wagyu briskets from varied sources they all render WAY fat juice than mortal briskies...

03-01-2021, 01:10 PM	#1
Negolien Full Fledged Farker Join Date: 04-08-20 Location: Sacramento, Ca Name/Nickname : christian	Olive Wagyu Hey All, thawing almost 8 pounds of Wagyu looking forward to seeing how she cooks. i got Injection and will probably do cow cover and some texas beef. Thoughts on a mop? Last edited by Negolien; 05-19-2023 at 04:36 AM..

03-01-2021, 05:07 PM	#3
JAKs Q & brew is one Smokin' Farker Join Date: 08-29-13 Location: Los Angeles, CA Name/Nickname : Jonah	Id also not inject. And just use salt and pepper. You paid all the $ for super premium beef, I'd hate to cover that up with too many other flavors __________________ LSG IVC Mini, Primo Oval XL, 30" Santa Maria Grill, Carson Rodizio, Humphrey's Pint

03-01-2021, 05:40 PM	#5
robertm is one Smokin' Farker Join Date: 09-06-19 Location: DFW Name/Nickname : ROBERT	For the love of all things good and right in this world use salt/pepper and nothing else. Definitely don't inject. I wouldn't mop either. Just spritz to keep the surface moist. __________________ Camp Chef griddle, Anova, BGE, LSG

03-01-2021, 11:15 PM	#8
Nomamm Full Fledged Farker Join Date: 12-10-18 Location: Carson City Nevada Name/Nickname : Ryan	Yup, what everyone else has said. __________________ Yoder YS640, Weber 22” master touch, blackstone 22” griddle, FireBoard, ThermoWorks MK 4.

03-01-2021, 11:50 PM	#9
The Wookiee Full Fledged Farker Join Date: 09-14-15 Location: North Bend, WA Name/Nickname : %#$*	Less is more when the flesh can sing like that hunk can... focus on clean fire, knowing when it’s done etc. S&P. __________________ Hunsaker Stainless / MAK 1 Star / Ooni Pro / Weber 26” c SNS / Blaze Pro 44”

03-01-2021, 04:25 PM	#2
CivilTrojan is one Smokin' Farker Join Date: 06-18-20 Location: Los Angeles, CA Name/Nickname : Chad	I don’t think I’d use a mop on wagyu...

03-01-2021, 06:03 PM	#6
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	The beef will be amazing. Let it shine with a little salt and pepper like others have said.

03-01-2021, 10:04 PM	#7
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	Salt and pepper and that’s it. No need for injection or mop imo Sent from my iPhone using Tapatalk Pro

03-02-2021, 04:48 AM	#10
Negolien Full Fledged Farker Join Date: 04-08-20 Location: Sacramento, Ca Name/Nickname : christian	Thanks I' am on another forum they think same same :<). I guess I will do some beef consume and apple juice for spritz. I got this as a on sale /well sale as far as olive Wagyu goes LOL. I' am not sure I' am into the nutty flavor so probably still gonna do a light coat of cow cover and Texas beef. It was supposed to be a full brisket. I went round and round with them when I got it. So I got a deal but kinda unsure how it's gonna cook. I will take some better pics when it unfreezes probably tonight. Probably trim up the non olive sticker side some I think it's the bottom /shrug lol. PS I will be wrapping in pink butcher so any advice regarding fluids or anyhting to put in wrap would be appreciated. Last edited by Negolien; 03-02-2021 at 06:27 AM..

03-02-2021, 08:23 AM	#11
Negolien Full Fledged Farker Join Date: 04-08-20 Location: Sacramento, Ca Name/Nickname : christian	trimmed and rubbed Thanks appreciate the advice. I just trimmed her up a minute ago. I had to make sure not to trim too much man but there was soooo much fat. Added SPG and Cow Cover instead of Texas Beef and Cow Cover. She's gonna sit in the fridge about 12-15 hours now in a tin foil pan covered with tin foil since I can't use plastic wrap for **** lol. Last edited by Negolien; 05-19-2023 at 04:36 AM..

03-02-2021, 08:33 AM	#12
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	I hope you saved that fat trim. That stuff is gold. Make some tallow or add it to a burger grind. Yum yum yum.

03-02-2021, 09:05 AM	#13
Negolien Full Fledged Farker Join Date: 04-08-20 Location: Sacramento, Ca Name/Nickname : christian	I di not I usually use duck fat from a container easier than rendering fat.

03-02-2021, 10:53 AM	#14
robertm is one Smokin' Farker Join Date: 09-06-19 Location: DFW Name/Nickname : ROBERT	If that is Olive Wagyu, you have one of the rarest and most sought after breeds of beef in the world. Kuroge Washu beef is fed exclusively on a spent olive diet and comes solely from Kagawa prefecture. There are only a couple thousand of the animals in existence. It looks like you have a nice flat. Please treat it with the care and consideration deserved of an exceptionally rare and nearly mythical piece of meat. 99.999% of the population will never have the opportunity you have before you. Also, if you don't want the trimmed fat, I'll pay to have it shipped to my place!! __________________ Camp Chef griddle, Anova, BGE, LSG

03-02-2021, 05:01 PM	#15
The Wookiee Full Fledged Farker Join Date: 09-14-15 Location: North Bend, WA Name/Nickname : %#$*	No need to add anything in the paper / when wrapping - that beauty will render more than enough fat to baste itself in its own glory... Having cooked a handful of wagyu briskets from varied sources they all render WAY fat juice than mortal briskies... __________________ Hunsaker Stainless / MAK 1 Star / Ooni Pro / Weber 26” c SNS / Blaze Pro 44”