cooking wagyu beef

(Gerry Furth-Sides)  It took Dallas’ Bone-In Butcher Shop‘s enthusiastic owner-founder, John Sayklay with his partner-son Jake, a little bit of convincing to get me to try Texas Wagyu.  That’s because I am a confirmed lover of the lean, double-muscled Piedmontese beef. (localfoodeater.com/piedmontese-beef-feast-in-a-box-from-nebraska)

The Sayklays describe their Texas Wagyu Kuroge-washu  as “beef decadence at its best” because it contains so much more intramuscular fat and extremely marbled meat, They were determined to see if I agreed.

It turns out that Bone-In Butcher Shop ’s Texas Wagyu steaks are about the best I have ever eaten.  They are beauties to look even when raw, then flavorful and tender when cooked.

We tried both a rib-eye and a filet mignon, solo in the pan.  Jake chuckled in agreement when I said I was a purist to get a perfect medium rare.   And, as a novice, even with Bone-In Butcher Shop ‘s clear directions,  it took a few tries to cook the more tender, more refined Wagyu to perfection.  But I love practicing!

It’s important to know that the richly marbled Texas Wagyu does not require the usual high flame for cooking beef – actually its high fat content can cause flare-ups on the grill.  Cooking time is also shorter – three to four minutes on each side.  And because of the marbled fat throughout, the glorious meat continues “to cook” longer once you turn off the heat.

Texas Wagyu is also at its best with less seasoning.    Coarse ground pepper and a little rain of salt is what Jake recommended and what we usually use on steaks.

We also followed his advice of first thawing it safely in the fridge from the freezer.   Then, after seasoning it up, we placed it in a glass dish with a piece of parchment paper on it for about 30-45 minutes to let it come to room temperature before cooking.  See video at bottom to watch it cook in minutes soon after!

As a judge of beef,  I may not be a professional.  But I grew up in a family of second-generation meat brokers so I have a lot to compare it with since we ate meat daily.  Then I had a chance to taste the best as a restaurant writer.  I can even say it is in my DNA.  In fact, famous psychic-nutritionist and consultant to UCLA Hospital, Eileen Poole, once told me laughing, surprise on her face, that “you are the first client I have told this to in the 20 years of my practice but your body requires beef daily!”

So I wanted to learn more about the Texas Wagyu we loved.   I already knew the Sayklays source their acclaimed beef primarily out of Texas, the bulk of which is corn-fed, corn-finished, and wet-aged 28 days.

Cutting goes even beyond high-end butcher shop custom cutting.   I had come to the right place.  The Sayklay’s are well known in the region for already being in the restaurant supply business.

With Lebanese and Texas ancestry, the Sayklay’s are as openly friendly as they are savvy and hard working.  Passion for their work and service happens to be in the Sayklay DNA.  They spent as much time answering questions as I had them.

Bone-In Butcher Shop differs from other mail order steak and cut protein businesses, even those that are socially and cost conscious.  Others can provide the finest grades of beef, as well as lamb, veal, chicken and pork, delivered to the door but the Sayklay’s are personal shoppers.

Bone-In Butcher Shop  sources organic meat from local farmers for their high-quality, small quantity, distinctive product.  They are also the ultimate experts on consistency of temperature control whether chilled or frozen, packaging.

As John explained, “We are very much aware that a certain temperature needs to be maintained.  And it is so especially important in these times that only one person, the butcher, touches the meat.  Once he’s sealed that cut, it is protected from human hands touching it, from the elements and everything else.”

Bone-In Butcher Shop welcomes customized and special order challenges.  Combo Boxes ($200–$876) that change regularly are available for customers who like to experiment or are not sure what to order.

Jake expanded on this, “Our niche is paleo at any level and we have customers who are purists like you along with many others who are dedicated to more complex grilling and smoking meats.  We love to pull together special requests for them – being especially honored when they are repeat customers from the mid-west, and specifically Chicago, which are areas famous for their beef.

Top sellers remain classic Texas wagyu filet mignons and ribeye steaks.  Our tomahawks, both wagyu and Angus,  are also very popular because of their appealing, ‘neat-looking’ cut of beef.”  We are also specialists in grass-fed and grass-finished beef, along with lamb, pork, and chicken, in a wide range of serving options from burger patties to holiday roasts.

After my superb experience, it did not come as any kind of a surprise learn about newly launched retail Bone-In Butcher Shop ‘s resounding success story.  It’s kind of a “done deal” when a well-respected, long-time restaurant supplier from a family three generations in the business, with hard-working, international savvy Lebanese heritage, decides to add another category to the business because he is passionate about it.  And naturally, John Sayklay does this artisanal craftsmanship of cut proteins “a cut above others.”

Delivery works this way.  When customers place an order, say for custom cut wagyu steaks, the Sayklay’s need a two-day lead time for Dallas, and four days for Los Angeles for whole or cut to order beef.  National delivery is brand new and working out well.

John explains how it works, “if you ordered today, we would be able in four to seven days to have it cut to order and shipped to you overnight.  We have flash-frozen product, which is just as beautifully fresh as fresh would be with delivery time added.” And with all the COVID problems today this method is the finest and safest method of purchase, according to the Sayklay’s.  Delivery problems have also eased off since the beginning of the pandemic.

All beef sold by Bone-In Butcher Shop   is sealed for freshness in thick milled, high density cryovac bags after is wet-aged for 28 days.  An added-value bonus comes with the product’s additional 14-days of shelf life before it must be consumed or frozen.  Along with portion cuts and whole cuts of beef, pork, lamb or poultry, they offer bulk cases and half cases.

For ordering and more details please see BONE-IN Butcher Shop.