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| Allen Brothers Wagyu Beef |
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The EIB philosophy means rare delicacies prepared at home with ease night after night. Only the finest things in life, after all, are worth the effort. Nothing fits this bill better than Wagyu beef. First, an EIB pronunciation guide:
wah-G’YOU, a word that translates as “Japanese” [wa] “cattle” [gyu]
Don’t you worry, though, those in the know can get the finest All-American-grown Wagyu beef from the country’s finest purveyors, such as our favorite Allen Brothers. The sophisticated breeding practices and feeding methods originated in the famed Kobe region of Japan and, in recent years, the same species legally immigrated to our fair country! Here are the talking points you should know when it comes to Wagyu:
--- The fat content of Wagyu beef is key to its velvety, absolutely melt-in-your-mouth texture, and the diet of the cow and how long it is on the diet are essential. Allen Brothers, with its as usual outrageously high standards, outdoes all competition here: Their cows, nestled in the Pacific Northwest, are on the special beer-mash diet (one more expensive than other diets) for more than 600 days --- the longest feed ever --- ensuring extra marbling! Wagyu, in fact, is sometimes called “white steak” because of the intense marbling through every piece.
--- Because of the distinctly different fat found in it, Wagyu is high in the treasured omega 3 fats and has a fuller mouth feel and the flavor is richer. The taste is truly unique, something you absolutely must experience to understand and appreciate. It is savory and a bit of an aged flavor, somewhat like great aged cheeses, like Brie. It’s somewhat like toro in the gourmet sushi world. You can have wonderful toro or you can have ordinary tuna --- they are both from the same fish, but the quality is distinctly different.
--- Delicacy that it is, Wagyu is best enjoyed au natural, with no seasoning and served rare or medium-rare. See the super simple cooking instructions in Allen Brothers Cooking Guide.
--- Since the texture is delicate, be careful when forming patties and make sure they are dense enough. Much better yet, let our friends at Allen Brothers do the work for you. World-class Wagyu specialists, they provide it in bulk for your precise needs, like adding to pasta sauces, meatloaf, casseroles, or forming perfect grilled burgers, or as hand-selected, ready-made, individual packaged thick, juicy steak burgers from 4 to 10 ounces each that they rightly proudly refer to as “the world’s finest hamburgers.”
EIB USDA Prime:
We at the EIB network do not take lightly to being conned, hoodwinked, or fooled. So, what’s with all these fancy names for beef, like Angus, reserve, western, and the many others to which we’re often subjected? Well, not much, really.
Actually, beef quality is measured with a grading system by the United States Department of Agriculture (USDA). Lowest to highest, that means: USDA Select, USDA Choice, and USDA Prime. The higher the grade, the more marbling, and that means more flavor and juiciness. When you walk the aisles of your grocery store, be in the know: Most supermarket meat is only USDA Select, sometimes with a bit of USDA Choice thrown in.
Look only for USDA Prime beef and you won’t be fooled, Friends. Less than 2 percent of American beef is good enough to earn the coveted USDA Prime rating. And for outstanding purveyors of meat like our friends at Allen Brothers, even that’s not good enough!
That’s because Allen Brothers knows that, even if all of us great Americans stand for equality, not all USDA Prime is created equal! There are always variations in marbling, texture, and color and those crucial differences can have a tremendous effect on taste and tenderness, which is why the best of the best like Allen Brothers hand-select their beef, then age it on-site in state-of-the-art coolers, and, finally, hand-cut meat in facilities that go well beyond government requirements for food safety. Better than government standards --- only then does the product earn the prestigious “Allen Brothers Prime” moniker. |
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