Wednesday, March 20, 2019

Zen Cooking of Waygu Beef, Nothing Goes to Waste.

By Laura Medina

There's more to beef than just the choice cuts of loin, shoulders, and short ribs.

Chef Thomas Bowman, from the protein-alternative Eclipse Foods, wants to show how to fully utilize beef, especialy Toriyama Waygu Beef, the softest beef there is.

There was the usual but simplest Shoulder Waygu Beef slice...

With beef, there is simplicity, such grilling Short Rib Gyutaki in sugar and butter as a quick, easy, and simple glaze, using cheap, daily ingredients to make something so chic.

You can even save and use leftover beef broth and juice, simmer in garlic and onion as dipping sauce for Beef au Jus, an Los Angeles invention thru a clumsy cook and an hungry cop.

The Kakuni Brasied Chuck Short Rib topped with Chicken Fried Oysters garnished with bacon then drizzled in mayo mustard sauce, it was so Southern that qualifies as fancy decadent for the Oscar Week that came before it.  A true surf & turf hor d' oeurves.  If you know now to fry and sear and grill, you can do this.

Even the most simplest of scrap and rejects brought back justice for fully utilizing Waygu Beef.

Chef Thomas made butter out of Waygu Beef lard as a spread for toast...

He used Waygu Beef lard butter in baking focaccia.

The best utilization of beef waste is using Waygu Beef lard butter in making caramel sauce, something Paleo people will enjoy.  Shoot, they'll enjoy stirring in Waygu Butter in their coffee.

He even incorporated traditional Japanese cooking into All-American sandwiches. Zabutton Gyu Katsu Sando is the Japanese version of Fried Chicken Sandwich. He did a Los Angeles invention, American classic, Beef au Jus, using tender, thin slices of Waygu Beef.


Simplicity rules again.  This time Waygu Beef goes Italian in Gooseneck Round Tataki Carpaccio.

Then, goes fancy with Top Round Wagyu Sugo: gnocchi, blue cheese, grapes, pine nuts, top with a lid of crispy parmesan.  Breaking out of the Japanese culinary stereotypes.

Then, Chef Thomas went traditionally Texan with 20 Hour Smoked Wagyu Brisket, still utilizing Wagyu dripping mixed with espresso to make it's own BBQ sauce, garnish with pickles and okra, to be sopped up with white bread.

No part of the Toriyama Waygu Cow goes to waste.  Chef Arai's Sukiyaki of Short Rib, Short Plate, and knuckle.

Don't worry, Toriyama Waygu saved the best to near last, Rib Eye and Short Rib with Pesto.

Chef Arai keeps on giving with one more Waygu grill Beef salad dressed in California Spring Greens and edible flowers.

As a finishing piece to a seven-course tasting feast, Chef Thomas Bowman poached apples in Waygu Fat then used Waygu Fat in making Paleo/Beef Caramel Sauce in a traditional, nothing-weird Warm Apple Crumble dollop in Sakura Vanilla Ice Cream, dusted in Pecan Crumbles.

According to Chef Thomas Bowman, the best way to use and eat meat, especially beef, is to use the whole animal and everything about it, returning to the Native American mentality and being Zen about it.

If you're thrifty and green, there's recipe video for this,

Nothing goes to waste with Waygu and with Chef Thomas Bowman.

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