Blog 1: Meat Research

1. What cut of meat is it? Beef Strip loin

(n.d.). Retrieved from https://www.instagram.com/p/B6tBm4QhHhl/?utm_source=ig_web_copy_link

2. A brief background on the raising of this meat product.

According to the supplier, it is purebred Australian A-9 Wagyu meaning the cattle breed is originally from Japan but raised in Australia, might be born there as well but since the `Wa` stands for Japan in Japanese the original breed comes from Japan. It is A9 graded cut meat meaning that it is indicated the meat is the highest quality in the AUS meat grade system.

CS, T. M. S. (2019, October 2). Beef Grading Systems Around the World. Retrieved from https://themeatstick.com/blogs/tips-recipes/beef-grading-systems

3. What was the price for this potential purchase? It was $95.99/lb

4. What cooking method would be best suited to this product?

Since the meat has quite a lot of fat content, I would choose to cook the meat with a dry cooking method such as grilling with very a few components for flavor

5. Provide a recipe that demonstrates this option. Please use the proper recipe format. Follow the recipe formats found in your Lab manuals or review Gisslen on proper recipe formats.

Pan-frying Wagyu Strip loin steak

Ingredients / equipments

Strip loin / 1lb tong

kosher salt cast iron pan or stainless pan

black pepper

unsalted butter

1. First, put the meat product at room temperature for 15mins to make even temperature in the meat.

2. wipe the moisture if that exists on it, then season with salt and pepper and let it rest for a while until the water comes out of the meat through osmosis reaction.

3. wipe the surface of the meat, pour a bit of oil in the preheated pan and then put the meat in it, sear both sides until the Maillard-reaction comes up.

4. When both sides of the steak are nicely seared then change the heat a bit lower and then butter goes in the pan to basting it until it gets the internal temperature that you want. I would cook it as rare or medium-rare because I want to feel the quality of the meat.

5. When done cooking, do resting in an oven at a warm temperature.

6. With the purchase price in mind. What would be a fair selling price for you to realize a profit?

If I set a price for a menu of the meat, it would be around $200/Ib, so the fair price for me to purchase it would be around $60 or even less, considering that the cost of the menu would be 30% in the total ratio.