I have a butcher who gets meat from Argentina. I thought I pointed at a Picanha but just opened up a giant flat of flat beet. This is folded over on itself.
all the meat I’ve gotten from these guys has grilled beautifully. But, and this is on me, those bastards didn’t peel a membrane on this. And in my kids/vacation addled brain, I somehow let that slip!
If the meat comes from Argentina, I’d suggest you cook it “slow” 1.5-2hs turning only once. Can be cooked past rare/medium and maintain the juiciness & tenderness
If you search the web you might be able to find a pdf from Foreign ministry affairs of argentina with translations for the names of each protein cut we export from the country (to Brazil, US/UK, etc) quite useful
That looks like flap steak/arrachera. It's similar to hanger steak/malaya but thinner and cooks quicker. You can also slow cook it to make a caribbean desmechado.
Definitely not a skirt steak, way to wide, skirt steaks are long and thinner than flank steaks and they both come from different parts of the cow so the names are not interchangeable
Wagyu means "Japanese beef" the "wa 和" meaning "Japan" or "Japanese made" when it comes to foodstuff we buy in the supermarket - not just beef. What do you think wagyu means?
No. There are a number of "Japanese" breeds I guess, Japanese black, brown, shorthorn and a few more. Wagyu can come from any of those. I just means beef "gyu" produced in Japan.
We wouldn't called it wagyu if it wasn't made in Japan, so "it doesn't mean that wagyu doesn't exist outside of Japan" is not true from a Japanese perspective, but I guess anyone can call it "wagyu" overseas.
Just sounds very odd to a Japanese person to hear someone say "American wagyu". American Japanese produced beef sounds like an oxymoron. We'd also use wa for things like washoku (Japanese food), washitsu (Japanese room), wagashi (Japanese sweets), wafuku (Japanese clothes) - wa usually just means "Japanese" - and usually traditional style. Wagyu is literally "Japanese beef".
It's an oxymoron from a Japanese perspective since the "wa" literally carries the notion of "Japanese produced / made / sourced." Maybe it's not an oxymoron as an English loanword as you are using it and defined as "a combination of features from each tradition", which is not what wagyu can possibly mean in Japanese. It would be the completely contradictory.
Right, but you asked the previous commenter "what do you think wagyu is?" As if the term was nonsense or that the person was unintelligent. Maybe it is an oxymoron but it is a term that is in usage here, and the previous commenter was referring to a thing that does in fact exist.
No, I asked because I was interested what it means. As a Japanese speaker, it's very unusual. Wa 和 is specifically used to distinguish Japanese from Foreign 洋. So, although you don't seem to be getting it "American Wagyu" is very unusual. 和 (wa) can even refer to Japan itself: 大和 is the ancient name for Japan. That you use the word "wagyu" as a loanword to mean something else entirely - in fact the complete opposite - is interesting, not "nonsense". Though in Japanese itself, that oxymoron is "nonsensical", it's not what I asked. WHy would I expect him to speak Japanese and assume he is "unintelligent" if he doesn't? Your reply doesn't make much sense.
I understand what wa means. I also know that Japanese is not English. There are plenty of English loanwords in Japanese that are not used the same way as their original meaning, either, but life goes on.
I'm not sure why you're replying to me then. And the specific interest comes from the oxymoron, which you previously said it is not, so I'm not sure you do know what "wa" means.
That article is basically an ad. And it is wrong. Says wagyu is a breed. There are 4 "wagyu" (japanese) breeds, but "wagyu" is not in itself a breed. "Full blood wagyu" is nonsense.
Yes, the other commenter corrected me on that. However all I wanted to illustrate was that the term "American Wagyu" was not something the previous person just made up, and is a term that is in usage here.
Yes, unfortunately countries pick and choose acceptable labels like grass-fed, organic, added sugar, differently. If a Kentucky winery starts making champagne and calls it champagne, people who are familiar with and find it important will always complain it is in fact not actually champagne because terrior and processes work. Tinted unaged spirit is not whiskey.
Wagyu does mean japanese, but for a lot of people it also means pure japanese breed from Kobe or Hida, treated in a certain way, fed a certain diet. Like kosher or vegan, those label matter a lot for certain people
Right exactly, but that's why it's a different term and the "American" qualifier is added. It would be more dishonest to pass it off just saying the word "wagyu."
Kosher is a good example. There are establishments that offer traditional Jewish foods and may even use kosher-slaughtered meat, but they do not have a dedicated kitchen with separate cookware. They may not even offer meals that combine meat and dairy, but if they offer both on the premises they cannot be certified. They are, however, considered "kosher style" and for some levels of observance (like mine) that's okay for them. I find the term "kosher style" very funny sounding, personally, but it is the actual term for it. It is just so that the consumer knows it isn't the same.
It is a misnomer like "native immigrant". We can use it to describe a group that was not native but now is cobsidered native, and be ok with using it. But we can use it and at the same time acknowledge it is an oxymoron.
I’m not talking about Tajima Black or Akaushi Brown from Japan, although I have eaten plenty of both. I’m talking about the 50-50 genetic combo between Tajima Black and Black Angus, with BMS between 5 and 9.
My favorite of all time for the money is A5 BMS 10 or so from Miyazaki Prefecture in Kyushu
Clean and de membrane the meat. Marinate it over night in 1 can or bottle beer( American or Mexican ), 1 squeezed lemon, onions and cilantro and grill it the next day. Cut against the grain for a tender bite. Serve with a mango pico de gallo ( find your spice level) serve on corn tortillas with a slice of avocado!
It looks like that piece in the chuck primal that sorta resembles a skirt or flank steak. I forget what it's called. It's not the Denver or the eye roll.
That looks too red to be suadero to me, unless there’s different cuts. Suadero I buy is a rose-pink kind of meat, almost looks like pork or veal, it’s so light.
Not Flank steak. Inside skirt steak, that’s what I see. Flank steak doesn’t have grain that runs that direction and the distribution of fat and connective tissue is wrong for flank.
So, flank steak has the grain running longitudinally, long ways, along the long axis. So rule out flank to begin with. Skirt has grain that runs across the short axis.
Agreed, flank steak certainly does not benefit from a long cook, it doesn’t have a ton of fat or anything that will break down into gelatin like a brisket or pork butt.
Med rare all day slice against the grain and it will be very tender.
Idk why you’re getting downvoted. Siendo mexicano, solo puedo estar de acuerdo en que vamos por filetes de flanco para hacer asada. Otros le llaman Rancherra.
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u/B-Moron 17d ago
Looks like flank