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American Kobe Beef,
The Wine Country, and a Grill-
It Don't Get Any Better Than This Pardner!
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If you’re talking American beef where better to have a cattlemen’s association event than in Omaha? But we’re not talking any old American beef here we’re talking the American Wagyu Beef Association. Let’s kick it up a notch, or a couple of notches (sorry Emeril)- how about Sonoma? Really the Wine Country in California best reflects the elegance and down to earth nature of American Wagyu beef. Sonoma- where a cowboy sips Cab instead of drinking Bud, where ACME boots and Levis mingle with the classic
T-bird- refined yet rustic with an unassuming ease.
Who better to represent the association than one of the original leaders of the group, one of the first to bring Wagyu cattle from Japan to America- KBA’s R.L.Freeborn. He and his team including director of marketing and feed expert Mark Hoegh, and Corporate Chef Michael Scott brought their stuff, (really really good stuff) to Sonoma where I was privileged to work with Chef Scott in preparing a Wagyu meal to cap off a day of Wagyu talk- forget the talk, man let’s eat!
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Chef Dana Jaffe of Saddles Steakhouse at the historic MacArthur’s Place in downtown Sonoma graciously opened her kitchen to us. We prepared sliders, center cut chuck steaks, tri tip tataki, and grilled navel. What? No NY Strip? No rib eye? No. The beauty of the Wagyu is taking secondary cuts of meat and with minimal effort blowing people away with it. Wagyu eats like no other- the succulence, the tenderness, the flavor. What better way to showcase it than taking cuts, that off of other cattle would leave one wanting, and showing how stellar this beef can be! And stellar it was as folks raved and then stopped in disbelief when the found out they were eating chuck and navel (no belly aching here for sure)!
When the day came to an end all were supremely satisfied. Chef Scott and I high fived, embraced for a job well done (at medium rare), and with a hearty slap on the back I drove off into the sunset. (I really wish I had a horse for the sunset part to end this story with, but you get the point pardner….) –Chef John Paul
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