On this episode of Foodable’s Smart Kitchen and Bar, our host and culinarian Andi Tilis will demonstrate for us the best way to cook Wagyu beef, whether it’s for a burger slider or if it’s a sirloin steak, featuring KC Cattle Company.

About Wagyu Beef

There are three types of Wagyu: “In America, we have Fullblood Wagyu, which is 100% Wagyu, Purebred Wagyu, which is 93.75% Wagyu, and F1 Wagyu, which is 50% Wagyu. The percentage is the amount of genetics descended from their original Japanese bloodlines,” explains Patrick Montgomery, KC Cattle Company’s CEO.

KC Cattle Company has Fullblood Wagyu and F1s. The meat the company sells in its website is F1, which are crossed animals of either Wagyu and Hostein or Wagyu and Angus, but Montgomery did share with Foodable that his company is actually getting ready to process it’s first Fullblood Wagyu meat for sell.

Dishes

The two dishes Tilis covers in this episode are Wagyu Beef Sliders and a Chimichurri Sirloin Wagyu Steak, each able to elevate any casual or fine dining menu.

Wagyu Beef Sliders

Ingredients:

3 Wagyu ground beef patties

Salt and Pepper

Potato slider rolls

Goat cheese

Cilantro leaves

Apple butter

Directions:

Season your ground beef with salt and peeper and then create mini burger patties. Toast your buns and then apply goat cheese, apple butter and cilantro. Begin to sear the mini burger patties and be sure to only flip them once on the pan once you see the intramuscular fat of the wagyu beef begin to melt. Once the mini burgers are cooked, place them on the sliders. Serve three sliders per place and enjoy!

Seared Wagyu Sirloin Steak with Chimichurri

Wagyu sirloin steak

Salt and Pepper

Chimichurri

½ tsp sweet paprika

½ tsp each ground cumin and coriander

1 Tbsp lemon juice

1 tsp finely chopped dried chilli flakes

Salt

Freshly ground white pepper

¼ cup finely chopped fresh flat-leaf parsley

¼ cup finely chopped fresh coriander

¼ cup finely chopped fresh oregano

1 finely grated clove garlic

⅓ cup olive oil