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[Jon515]

Has anyone tried Wagu tallow? If so what were the results?

[02ebz06]

Don't think so,  here is a thread from July about it  -->  https://pelletfan.com/index.php?topic=6847.msg71045#msg71045

[triplebq]

I have done tallow and I did use some leftover Wagyu fat. For me I prefer to use Wagyu fat for sausage, etc. that I make. The tallow came out AOK and I did use it on brisket. I personally couldn't tell much difference from a flavor standpoint. The tallow made the brisket shine. If I was doing a catering job and slicing brisket in front of people I would use the tallow. It gives brisket a nice moist appearance. Hey we eat with our eyes so it's not a bad thing.

[dk117]

yes.  I'll doubt I'll ever wrap a brisket without it.  I also use it on a reverse sear steak.  Maybe an hour at low smoke, and then over to the cast iron on the gasser with wagyu tallow.  Seems rather trendy right now, but I think it's for a good reason. 

I did attempt to use my wagyu beef trimmings (vs the amazon wagyu beef tallow)  in a meatloaf. It was far too rich and the texture was just off.   So in my limited (half a dozen times) experience using wagyu tallow I found it to be an excellent way to add texture and moisture to brisket and steak.

[dk117]

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[dk117]

after sitting on the smoker for about 45min the 1.5 lb prime ribeye and the divided tiny strip steak for the girls went into a 700 degree cast iron and essentially basted in beef tallow.  Came out amazing (please forgive the terrible butcher twine job). 

Rib eye ended at medium rare, strip steaks medium well.  I would have liked to rest longer, but we were hungry.  I certainly believe the beef tallow was useful in the cook.

DK