Stone Axe Wagyu Full Blood Denver Steak

Meat Type:

Denver Steak

Breed:

Full Blood Japanese Black Wagyu

Marbling Score:

MS 9+

Region:

New South Wales and Victoria Australia

Diet:

A long 600 day feeding process to insure the beef develops the characteristic marbling and tenderness associated with high-quality Wagyu. Beef is started on grass and fed diet consists of grains like corn, barley, and wheat. This also include forage like hay and by-products such as beet pul[ and brewers grains.

Antibiotic and Hormone Use:

Stone Axe Wagyu is of the highest possible quality, free from artificial growth hormones and fed quality produce grown by Australian farmers.

In addition to its rich, beefy flavor, the Stone Axe Denver steak offers several nuanced flavors:

Umami: This savory quality is pronounced due to the high-quality marbling and the aging process, enhancing the overall depth of flavor.
Earthy: Subtle earthy undertones, which contribute to the steak's complex flavor profile.
Buttery: The marbling in the steak provides a buttery mouthfeel and a slightly creamy taste.
Nutty: A hint of nuttiness can be discerned, adding another layer of flavor.
Herbaceous: Depending on the the aging process, there might be mild herbaceous notes.
Sweet: A slight sweetness is often present, balancing the savory and umami characteristics.

Overall, this steak has a complicated flavor profile that is best with a very salty, crunchy exterior and a medium rare interior.

For cooking the Stone Axe Wagyu Denver steak, which is known for its rich marbling and tender texture, it's essential to use methods that highlight its quality and flavor. Here are some recommended cooking methods:

1. Grilling

Preparation: Bring the steak to room temperature. Season it simply with salt and pepper to enhance its natural flavors.
Method: Preheat the grill to high heat. Sear the steak for about 2-3 minutes on each side to develop a nice crust. Then move it to a cooler part of the grill to finish cooking to your desired doneness, typically medium-rare (130-135°F or 54-57°C).
Resting: Let the steak rest for about 5-10 minutes before slicing to allow the juices to redistribute.

2. Pan-Seared

Preparation: Bring the steak to room temperature. Season it with salt and pepper.
Method: Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add a small amount of high smoke-point oil (like avocado oil). Sear the steak for 2-3 minutes on each side to develop a crust. Reduce the heat to medium and add a few cloves of garlic, a sprig of rosemary or thyme, and a couple of tablespoons of butter. Baste the steak with the melted butter and aromatics until it reaches your desired doneness.
Resting: Let the steak rest for 5-10 minutes before slicing.

3. Sous Vide

Preparation: Season the steak with salt, pepper, and optional aromatics like garlic or thyme. Place it in a vacuum-sealed bag.
Method: Preheat the sous vide water bath to 129°F (54°C) for medium-rare. Cook the steak for 1.5 to 2 hours. After cooking, remove it from the bag and pat it dry with paper towels.
Finishing: Heat a skillet over high heat with a small amount of oil. Sear the steak for 1-2 minutes on each side to develop a crust.
Resting: Let the steak rest briefly before serving.

4. Reverse Sear

Preparation: Preheat your oven to 275°F (135°C). Season the steak with salt and pepper.
Method: Place the steak on a wire rack set over a baking sheet. Cook in the oven until the internal temperature reaches about 120-125°F (49-52°C) for medium-rare. This typically takes 20-30 minutes, depending on the thickness.
Searing: Heat a skillet over high heat and sear the steak for 1-2 minutes on each side to develop a crust.
Resting: Allow the steak to rest for 5-10 minutes before slicing.

Tips for Cooking Stone Axe Wagyu Denver Steak:

Temperature: Avoid cooking Wagyu beef past medium to prevent losing its buttery texture and rich flavor.
Resting: Always rest the steak after cooking to ensure it remains juicy.
Minimal Seasoning: The high-quality flavor of Wagyu requires minimal seasoning. Simple salt and pepper often suffice to let the natural flavors shine.

By using these methods, you can ensure that the Stone Axe Wagyu Denver steak's exceptional quality is highlighted, providing a memorable dining experience.

‍

This was a knock it out of the park steak. With an extremely crunchy exterior, the Stone Axe Denver just melted in the mouth while bringing out some nuanced sweet flavors. The fat melted and coated the mouth in such a sumptuous way. This is a steak you could eat once a week. Stone Axe is making incredible steaks and the Denver is a cut you cannot miss.

Matt Antoun