Don't look at it just compared to the A4 level, according to the preciousness of the Wagyu beef in Higashizakura, the A4 level Wagyu is already very top-notch.

In addition, the barbecue cannot be treated as ingredients in the same way that the eastern cherry blossoms divide the wagyu beef.

The higher the grade of the East Sakura Wagyu beef, the denser and more uniform the fat portion, which does not mean that it is the most suitable for Texas barbecue.

Generally speaking, beef with a similar fat division is enough for Texas barbecue.

Too good will be grilled into a state that is not suitable, not to mention that the better the fat division, the shorter the time it needs to be grilled, and the way of Texas barbecue is completely different.

As for grass-fed and grain-fed, there are many doorways in this.

In fact, strictly speaking, every type of feeding is omnivorous, and there is no such thing as feeding only grass or only grain feed.

The main thing to look at is which one is more important than the whole.

However, in order to make it easier for diners to distinguish and to make it easier to choose ingredients, there is still a difference between grass-fed and grain-fed.

For example, grass-fed cattle are usually raised for a long time, and are mainly fed with natural and fresh pasture, so that the amount of fat in the muscles of the cattle raised is less, and most of the fat is accumulated under the skin, which is easy to remove when eating, so the meat of beef is lean and tender, the fat content is low, and the taste is rich.

Grain-fed is different, usually the melt-in-your-mouth Wagyu beef, or snowflake cattle, which the public likes, is grain-fed cattle.

This kind of cattle is that after the calf eats pasture to a certain weight or age, it will enter the feedlot to feed the grain feed for fattening, so that the cattle can grow to the expected weight as soon as possible.

Because it is fattened, it is young at the age of slaughter, and most of the fat is in the muscles.

Grain-fed cattle are classified by the number of days they are fed with grains and the type of cattle, and can be divided into 100 days, 120 days and 200 days. The higher the number of days of grain feeding, the richer the snowflake pattern of the beef, and the higher the cost.

Moreover, grain-fed beef is more delicious, juicy and tender than grass-fed beef, which is a type preferred by modern diners.

So nowadays most people prefer grain-fed cattle, but Texas barbecue generally uses grass-fed cattle with a strong meat flavor, but smart people will always think of other methods, such as grass-fed cattle before slaughter, fattening for a month to two months.

In this way, grass-fed cattle are also full of fat while maintaining the delicious flavor of the beef.

The A4-level Ximei excellent black Wagyu beef in Xiao Hua's hand is a grass-fed cow, and after a hundred days of fattening again, it has successfully gathered two feeding methods, quasi-legendary-level ingredients!

This has been found by IGO, the best quality beef, it can be said that it is not without this halberd.

In fact, the quality of the ingredients in Zhao Youqian's hands is also excellent, which is the true idea of IGO's heart.

The more intense the halberd, the better the cook, so they will not hesitate to provide the best quality ingredients when eating the halberd.

It's just that no one thought that the king of Texas barbecue in the past, the first beef part to pick up, was not ribs, tenderloin, beef belly and other parts, but the beef tongue with the thickness of a forearm!

"Cow's tongue?"

"Why do you deal with beef tongue?"

"I thought he just needed enough essence parts to use two cows!"

This time, even Pilson, the head of the West American branch of IGO, was also flustered, he thought that Xiao Hua wanted a decomposed West American black Wagyu beef, and a whole one just to take into account the quality of the ingredients, and some special roasting methods, but he didn't expect that this person would directly attack the beef tongue.

Because no matter who it comes from, Texas barbecue doesn't use the word beef tongue.

You must know that the origin of Texas barbecue is to cope with the era of material surplus, the major farmers in Texas will hold a barbecue party at home for unsalable meat, and finally slowly derived such a form and type of barbecue.

As for the beef tongue, it is scraps, which are directly crushed for fertilizer or feed, and they are not considered unsalable.

Therefore, Texas barbecue is absolutely not said to use beef tongue.

"Everyone is seeking innovation and change, and it seems that Xiao Hua is no exception!"

Sirwin interviewed a lot of famous chefs, naturally knows the minds of these people, from the beginning of Xiao Hua with the West American black Wagyu beef, he has already vaguely guessed, obviously this Texas barbecue king wants to break through himself and show a new recipe!

"New dishes? Launched on the halberd, it seems that he has been completely perfected! ”

Ms. Farrel, the supervisor of the IGO headquarters, spoke for the first time, but looked at Xiao Hua with some surprise, she actually didn't care about the halberd this time, but if she was not mistaken, this king of Texas barbecue was only a little short of breaking through to the Lin level...

If he can win, he can step into the Lin level? ’

At this time, a strange fragrance wafted out, it was Xiao Hua who was marinating beef tongue with a special spice mixture.

You must know that even if it is a high-quality Wagyu beef tongue, the part of the outer tongue coating cannot be used, and the taste is poor, and there will be a peculiar smell.

For this, Xiao Hua is like a veteran who often cooks beef tongue.

It's easy to rub the center of the beef tongue and cut off the outer layer.

If someone examines the discarded parts, they will find that there is not a single part of the beef tongue that can be used in it.

A large amount of special spices are wrapped around the whole beef tongue, which also makes the originally pink beef tongue meat coated in layers of dark color.

You must know that in order to make these spices with a Texas flavor, Xiao Hua uses a lot of ingredients, such as Worcestershire soy sauce as the base, and even beef sauce, black pepper, honey, vegetable and fruit sauce, natural fresh pepper minced, brazil, etc.

It took a lot of effort to prepare the pickled sauces alone, but the action became more and more puzzling.

Because Texas barbecue is most famous for being marinated in advance, it is the most basic to marinate two or three hours in advance, and sometimes even half a day in advance, a day is a very normal thing.

But Xiao Hua is obviously not like this, judging from his marinades and ingredients, he almost always uses the freshest ingredients.

This is a question, after the two processes of fire roasting and smoking, how can his ingredients be perfectly flavored?

If you don't have enough time to marinate, the problem will become more and more prominent.

You must know that once the marinated flavor is not strong enough, the unique flavor of Texas barbecue will become a failure after smoking, and it will not be able to form a blend of the two flavors in the mouth.

The consequence of tilting the balance of the scales in one direction is the complete failure of the cuisine!

It is possible that the original icing on the cake flavor will become a lingering bitterness in the mouth, and Xiao Hua will be really embarrassed at that time...

However, even the problems that the judges and the audience in front of the screen have paid attention to, how could Xiao Hua not find out?

"Bookmark for easy reading"