If you’re wondering how to make the most amazing steak or smoked brisket at home, the secret might just lie in the beef itself.
Sure, you can grab a USDA Choice steak or brisket from the grocery store and turn out a delicious meal, but if you’re aiming for that next-level, melt-in-your-mouth experience, it’s time to talk about Wagyu beef.
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What Makes Wagyu Beef So Special?
Wagyu literally translates to “Japanese cow.” The breed originated in Japan and is known for its intense marbling. Delicate ribbons of intramuscular fat in each cut melt when cooked and create a luxurious, buttery texture.
While traditional Japanese Wagyu is exceptionally rich (you’ve probably seen it all over social media), American farmers have been crossbreeding Wagyu with Angus and other breeds to create American Wagyu beef.
This hybrid brings together the best of both worlds: the bold, beefy flavor of American cattle and the rich marbling of Japanese genetics.
Understanding Beef Grades: Beyond USDA Prime
In the U.S., the USDA grades beef based on its level of marbling. Select grade has the least amount while choice grade is a step higher. Prime offers the most marbling.
Wagyu is a breed, not a grade, but the results are so marbled, they surpass the USDA grading scale.
Therefore, Snake River Farms, North America’s leading producer of American Wagyu, uses its own grading system to explain its marbling. Its cuts are graded Silver, Black and Gold – with gold being the most marbled.
Why Cook with Wagyu
Christie Vanover, champion pitmaster and founder of Girls Can Grill, has been cooking with wagyu beef for over a decade.
She and hundreds of other competition pitmasters use Snake River Farms Gold Grade Wagyu brisket in BBQ competitions. She cooked up an SRF Gold at the Jack Daniel’s World Championships, where her brisket placed 5th in the world.
According to Vanover, American Wagyu offers a clean, rich beef flavor with a velvety texture that doesn’t need much more than kosher salt and black pepper to shine.
For even more depth, she seasons the beef with her signature Girls Can Grill Brisket Rub, which combines salt, pepper, garlic and a few secret ingredients designed to elevate any cut of beef.
Cuts Available in Wagyu
Wagyu beef comes in all the same cuts you’d expect from other types of beef: ribeyes, filets, porterhouse, flank, skirt and roasts. Vanover’s favorite? Brisket, especially when it’s from Snake River Farms.
She recommends smoking Wagyu brisket to a slightly higher temperature than standard cuts to fully render the fat, especially in the point. For burnt ends, she takes the internal temp to about 214F degrees. The result is what she calls “beef butter” because the bites melt in your mouth.
Vanover also repurposes her brisket trimmings into homemade Wagyu beef tallow, and she grinds the trimmed meat into a rich brisket-beef blend for burgers and meatballs.
For those not into DIY grinding, Snake River Farms offers Wagyu ground beef at $14 per pound – a great entry point into the Wagyu experience.
Want to Try Wagyu? Here’s a Discount
With this high quality comes a higher price point. A Gold Grade will run you a couple hundred bucks, while a Black Grade brisket (12–14 lbs) is closer to $169. But Vanover said it’s worth it, especially if you’re cooking for a special occasion or want to dip into competition-level BBQ.
To make it more accessible, Vanover has partnered with Snake River Farms to offer a 10% discount. Use the promo code GIRLSCANGRILL at snakeriverfarms.com to save on any product, from steaks to ground beef.
Whether you’re searing a ribeye, smoking a brisket or forming Wagyu patties for your next burger night, Wagyu beef brings next-level flavor and tenderness that’s hard to beat.
