These are the Wagyu Rump Cap Steaks MB5+ from the Australian Meat Emporium.
Curious about the potential impact of the marinade on the meat’s texture, we prepared each 225g piece of meat in two ways: 1) marinating one steak for 20 minutes with 1/8 cup soy sauce, 1 tbsp honey, 1 tsp grated ginger, 1 clove grated garlic, and 1/2 tsp sesame oil; and 2) salting the second steak on both sides. Following these steps:
- Allow the meat to come to room temperature, for approximately 20 minutes.
- Preheat a skillet to medium-high heat. Drain excess marinade from the marinated steak and cook each steak for 2-4 minutes per side or until the internal temperature reaches 40-45ºC.
- Remove the cooked steaks from the skillet and let them rest for 5 minutes before serving.
This cooking method produced perfectly medium-rare steaks with remarkable tenderness and juiciness, accentuated by the marbled fat. The marinade did not significantly alter the texture of the steaks. However, we discovered that we preferred the simplicity of the salt seasoning, which heightened the richness of the underlying beef flavour, while the marinade somewhat masked it. Texturally, the wagyu rump cap stood out as the superior cut, lacking the noticeable gristle found in the MB3-4 oyster blade. Nevertheless, considering the more affordable price and a robust beef flavour similar to the rump cap, the oyster blade emerged as the preferred cut, even with its minor gristle presence.
These Wagyu Rump Cap Steaks MB5+ were purchased from from Australian Meat Emporium at 29/31 O’Riordan St, Alexandria NSW 2015 in 2023.