Jewish Filet – Australian Wagyu Beef
What meatlover doesn’t dream of a glorious marbled piece of Wagyu beef? We all know the legendary status of Wagyu and probably have it high on the bucketlist. Yet the Japanese Wagyu is highly expensive and very hard to find. The Australian Wagyu on the other hand is slightly less expensive and easier to find. I got my hands on these lovely pieces of Jewish Filet by Carmans NV. Do you know this piece? And did you know there’s a difference between Japanese Wagyu and the non-Japanese Wagyu? Find out more about it in this post!
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Japanese Vs. Non-Japanese Wagyu
Unlike most of us think, Wagyu does not refer to a breed of cows. Litteraly translated the term ‘Wagyu’ means: pure Japanese cows. “Wa” being an old term referring to the country of Japan and “Gyu” referring to the living cattle. In fact Wagyu meat comes from for different breeds with the Japanese Black (think of Kobe) as the most known . For a long time it was difficult for the Japanese to bring their cattle to other regions. Inbreeding was the only way to go leading to pure DNA lines. Until the beginning of the 20th century when the emperor motivated cross-breeding with foreign cows. Only 2 lines of Wagyu beef remained pure. It didn’t take long for the emperor to recall his decision. However the milk production was raising, the cattle became weaker and the meat quality was devaluating. Nowadays there’s a strong control on the quality of the prestigious beef. Moreover it has taken up till 2015 for Japan to allow the export of the Wagyu Beef.
Since export of Japanese Wagyu was forbidden but the quality was unseen in other regions an underground network of exportation arised. Delivering embryo’s and semen to the American and Australian Farmers. However some of these cows are raised traditionally most of the non-Japanese Wagyu has been crossed with other breeds (think of Black Angus for the American style Kobe Beef). Since the Japanese Wagyu wasn’t raised for meat consumption for the beginning but to get a hard working cattle there’s been a different approach. It’s only after the second world war the consumption of Wagyu exploded in Japan. The difference in approach and crossbreeding process leeds to a slight difference in the fat marbling. The chance of getting an A5 type of Wagyu beef is smaller with these crossbreeds. Yet their taste and fat marbling is still phenomenal. Unfortunately I can’t compare to the traditional and legendary A5 Kobe beef since I haven’t tasted it yet…
The Jewish Filet (sometimes called Terrace Major) is not the same as the sirloin or tenderloin however it looks the same. This cut is taken out of the shoulder of the cow. It’s a piece of muscle that doesn’t often need to work. Hence leading to a leaner piece of meat. Since there’s not much fat it’s often less intense in taste. With the Australian Wagyu however even this piece got a nice marbling leading to a phenomenal taste! The name for this piece of meat is the consequence of religious ideas by the jewish people who couldn’t eat meat touching a certain nerve in the back of the cow. Only a kosher butcher knew how to slaughter and butcher the cow. Therefor a lot of jewish people picked this piece of meat instead of the loin pieces;
Since this piece of meat doesn’t have much bonding tissue that needs to be broken it’s perfect for grilling on high heat. Moreover, the low and slow approach might cause the molten fat to be extracted from the meat. The more of these lovely juices we can save, the better. Since it’s magnificent taste it’s perfect with a touch of salt and pepper. So don’t be afraid to make this yourself! It’s not hard at all to nail it. Moreover the lovely amount of unsaturated fat is rather forgiving. It won’t dry out very fast. Yet the better you prepare the piece the better your experience will be! The only thing you need to keep in mind is the flare-ups caused by dripping fat. To prevent yourself from these flare-ups you need to close the lid as long as possible. If you don’t have a lid, you might want to create a high heat zone and a low heat zone by spreading the coals to one side of your BBQ so you can move the Jewish filet when it’s being licked by flames.
So tell me! Have you tasted one of these Wagyu breeds? Did you like it as much as I did? To be honest I was quite blown away by the taste and structure. It’s so tender and full of flavor I start drooling again while typing this. Even the one that was slightly over it’s ideal internal temperature was still great in taste and juicy. So don’t you think you would ruin it! Just give it a shot and come back to tell me how it tasted. Cheers to all you BBQ lovers!
Have you tried the Jewish Filet? It's a lovely tender piece of beef cut from the shoulder. Often lean but in case of the Australian Wagyu beef you'll be served with a nice fat marbled piece of heaven! Have a great meal all of you! It's easy to prepare!
- 2 pieces Australian Wagyu Jewish Filet about 400 gr./pc.
- salt at taste
Prepare your Kamado or BBQ for a direct cooking session on high heat (about 200°C/400°F). When available, use a half platesetter to create an indirect heat zone. In case you don't have a kamado or platesetter, spread the coals to one side.
Rub the Jewish Filet with salt at taste. In this session I used the wild mushroom salt by Falksalt but the wild garlic salt would do great things too!
Put the Jewish filet on the direct heat zone of your grill and sear it nicely until golden brown. Close your lid as much as possible to avoid flare-ups by the dripping fat. In case of flare ups move the steaks to the indirect heat zone.
When you've seared the Jewish Filet you take the internal temperature. If it hasn't reached 48°C/118°F roast it on the indirect heat zone until it does.
Remove the filet from the BBQ and let rest to settle the juices. In this stage you will notice a slight raise of internal temperature.
Cut the meat against the grain and sprinkle some additional pepper (and salt) at taste.