Cooking Techniques Explained
Not all meat can be cooked with the same techniques. On our individual product pages, we steer you to our preferred method depending on the cut. The great thing about Akaushi is that the rich marbling add more possibilities. Cuts that are traditionally cooked as roasts, can in many situations be sliced and cooked as steaks on the grill. Here are a few simple things to consider when deciding what to do with each cut.
For the tenderest cuts with lots of marbling, often from the loin and some parts of the leg, we typically say grill or pan-sear as steaks. Our Akaushi is buttery in flavor and does not require any additional flavors or sauces. However, you can also broil, bread, pan-fry, stir-fry, kabob, and in some cases roast the tender cuts.
Whether you are cooking on gas or charcoal, the secret is to avoid the flare ups. We recommend heating the grill to a high temperature, but then not cooking the meat directly over the flame. Traditionally, grilling is done without closing the lid of the grill, but for the added smokey flavor (similar to BBQ), you can close the lid. Proceed with care as Akaushi is fattier than store-bought beef and can flare up, leaving a charred flavor. We always recommend using a heat-resistant meat thermometer to prevent overcooking. Let the meat rest for 2-5 minutes before cutting.
To pan-sear or sauté, use a small amount of fat to keep the meat from sticking. We recommend olive oil due to its natural flavors, but other types of oils are fine, as beef does not absorb the oil. Before adding the meat, the oil should be hot enough to sizzle on contact. Hot oil will help seal in the meat’s natural juices. Then the temperature can be turned down until the meat’s internal temperature reaches your preferred doneness. Let the meat rest for 2-5 minutes before cutting. After pan-searing, the remaining oil can be used for making a reduction or deglaze sauce.
For the flavor-rich cuts that are redder and more solid in color, usually from the shank and shoulder, we often suggest a braise or roast. These can also be barbecued. The idea is to slow-cook the meat to break down the sturdy muscles over time without overcooking. If the rich red muscle has marbling, though, don’t be afraid to cut into steaks, tenderize, or try marinades.
Akaushi is great for braising or stewing because it has good fat content, which should be left on while cooking. Cooking meat in a small amount of liquid is a great way to capture rich meaty flavors, especially in the winter. For small cuts or chunks of meat, we recommend pan-searing the meat to create a savory crust that seals in the flavor prior to stewing. For larger cuts, you want just enough liquid to come halfway up the side of the roast. Seal the roasting pan with foil before adding the lid so evaporated liquid drips back on the roast. You want the liquid to barely simmer (not boil) while cooking, which is usually around 275°F in an oven. Turn the meat halfway through cooking.
We prefer to keep a layer of fat on our roast to keep the meat moist while cooking. As a rule of thumb, it is best to start a roast at a high temperature (such as 500°F) to brown and seal the outside and then reduce the heat (300°F) to slowly cool until the internal temperature reaches the preferred doneness. Exact temperatures will depend on the size of the roast and your recipe. You can use the remaining juices for jus or gravy.
The world of BBQ is too rich in culture for us to instruct you how to do yours; however, we do recommend indirect-heat. The secret to BBQ is to use the meat’s internal liquid to cook itself from the inside, while also getting the smoky flavors from the wood or marinade on the outside – that requires time and patience to master.