Chef’s Trimming - A little preparation before cooking.
When I have a whole cut of Wagyu in front of me, I first think about how I’d like to cook it.
Thick steaks, or thin slices for a quick sear.
With that in mind, I begin to trim.
Removing excess fat and sinew, and carefully shaping the meat.
In Japan, this preparation is sometimes called niku-migaki — “polishing the meat.”
I’ve always felt that “polishing” is a good word for it.
How much fat I leave depends on the cut.
With fine marbling throughout the meat, I usually remove most of the outer fat.
I also take my time removing any sinew that could feel chewy when eaten.
It varies, but around a quarter of the original weight is usually trimmed away as fat and sinew...
Once the meat is trimmed, I can see its shape and the direction of the grain more clearly.
Then I decide where to cut, and how thick each piece should be.
The fat and sinew we trim away don’t go to waste.
I’ll share how I use them in the next article.