We all love a good steak, but can you tell the difference between the types of cuts and origins? Chef Gerald Genson shows us how
Time Out Bahrain staff
‘There are three different types of meat we serve at the restaurant, and each has a variety of different cuts. The types we have are the USDA Prime Certified Angus, the Japanese Wagyu and the Australian Gold Beef. The difference is in how the cows are treated and what they are fed, as in each case it gives very different results, and with it different flavours.
‘With the USDA beef, we take this meat from the Black Angus heard, but this is just the top three per cent. It’s really high quality. Think of Black Angus production as a pyramid, and all the cuts we take are from the very top. The cattle is aged 32-40 months, and there is some marbling – that is what gives it its taste – and for food the cattle are fed just grass.
‘The Australian Gold Grain Fed is slightly different, and as the name suggests the cows are just fed grain – they are fed this for 250 days, so it’s a very young meat. It is very red in colour and has a strong taste. In this meat we serve a tenderloin, sirloin and rib eye – same with the Black Angus – but also a Wagyu tenderloin. The Australian version is not the same as the Japanese Wagyu, but uses some of the same techniques to help flavour the meat. The result is less expensive than the Wagyu that most people know about, however.
‘The name Wagyu comes from “Wa” meaning Japanese, and “Gyu” meaning beef. The cows listen to music, get massaged, given beer and a little more food each day. And the cows do not move, so the meat is soft and the muscle not very strong. Fat goes inside the muscle from all of the massage, hence the colour. For 30 months they are treated like this.’ Plums, Ritz-Carlton Hotel & Spa (17 580 000). Open Mon-Sat 7pm-11.30pm. Closed Sunday. All major credit cards accepted
Wagyu sirloin: We only serve certain cuts of Wagyu, because it carries quite a lot of fat – look at it, it is almost white. The best way to have Wagyu is medium rare – it has lots of marbling, and the more you cook it the less flavour you will have.
‘Wow’ burger: This is a slightly different way to enjoy Wagyu – a 300g burger made from the sirloin and tenderloin meat. It is served in a bun with foie gras, onion confit, porcini mushrooms and black truffle sauce, with potato wedges on the side, all for BD48.
Tenderloin: This is the most expensive type of cut. It doesn’t have very much fat, and is really soft meat. In some cases you won’t even need a knife to cut it.
Wagyu tenderloin: This is a special tenderloin we serve only as part of the Australian Gold Grain Fed meat. It is not the same as the Wagyu that comes from Japan – it just uses some of the same techniques to help flavour the meat, like the massage and music.
Sirloin: You will recognise the sirloin because it has the fat on the top, and when we grill it it gives a bit more taste.
Rib Eye: People like the rib eye because the fat is inside. It can make the meat very juicy. We offer a Black Angus rib eye with a bone, which we call the Cowboy. We cook it a bit longer to get the flavour from the bone.
T-bone: This is the end of the fillet. With a cow you may get several porterhouse steaks, but only one T-bone. The bone adds its own unique flavour.
Porterhouse: It comes in two sizes – 470g or 1kg. The porterhouse is the sirloin and tenderloin combined. In one cow you can get four-five porterhouse steaks.