CONNECTIONS

Wagyu Birria Dip Sando by Chef Marshall Johnson

Sandwich Items

Preparation using premium 100% Japanese black Wagyu beef from Diamond T Ranch

•Butter toasted Brioche buns •Sliced smoked Wagyu brisket •Chopped Birria braised beef shank or rib meat mixed with jus •Oaxaca Mexican cheese or whole milk mozzarella •Pickled red onions •Fresh cilantro •Lime wedges •Birria beef Au Jus for dipping

Wagyu Birria Beef Au Jus

•Oil to coat bottom of Dutch Oven •3-4 LBS Wagyu beef ribs or beef shanks with marrow bones. •Salt & pepper •2 yellow onions diced •6 cloves garlic smashed or sliced •5 Guajillo dried chiles •5 New Mexico dried chiles •4 Chile de Arbol •2 Mulato dried chiles (sub dried Ancho) •2 Chipotle peppers in Adobo sauce •1 TBSP Adobo sauce from chipotle can •6 Roma tomatoes - large chopped •8 cups beef stock •4 cups water •6 bay leaves •2 tbsp pepper corns •2 tbsp Mexican whole oregano •2 tsp ground cumin •2 tsp ground coriander •1 tsp all spice •3 cinnamon sticks •2 inch piece of fresh ginger rough chopped •1.5 tbsp vinegar •Salt & pepper to taste

Building The Sando

Cooking Instructions

•Bring beef stock and water to a boil. •Pour hot stock over the dried chiles in a large bowl submerge with another bowl or weight. •Let chiles soak 30 minutes until soft. •Remove seeds and stems from chiles discarding setting chiles aside. •Season Beef shanks or beef ribs with salt and pepper. •Heat enough oil to coat the bottom of a large dutch oven pot over medium high heat. •Sear beef shanks for ribs until nice dark crust forms Remove set aside. •Add onions garlic diced tomatoes and the remaining ingredients to the pot and cook for 7-10 minutes scraping the browned bits off the bottom sauteing until veggies are cooked down and soft. •Place the reconstituted chiles into food processor or blender. •Add the cooked veggie mix to the blender. •Add 1-2 cups hot stock or more as needed to the blender and mix until processed well. •Add the puree mix back to the large pot along with the rest of the stock and browned beef shanks or ribs. •Add a little more water if needed to cover the beef ribs or shanks if needed. •Bring to a boil then turn down to a low simmer. •Simmer 4 hours on low with a lid covering the pot ¾ of the way. •Stir as needed. •Remove beef shanks or ribs. Save the meat and chop and set aside •Strain the broth over fine strainer into container in batches pressing the liquid through. •Discard the pulp and repeat straining the broth until all is strained. •Add strained broth back to the large pot, skim the fat off the top and discard and reduce until it is slightly thick but still a nice Jus almost like an au jus that very lightly coats the back of a spoon. •Taste and season with salt & pepper to your liking. I add a pinch more all spice and cinnamon at this point if I want a little more latin chile spice flavor. •Take the chopped rib or beef shank meat and toss with small amount of the hot Birria beef Jus to coat. •Place the sliced smoked brisket on oven safe plate top with some of the chopped Birria meat then top with sliced Oaxaca cheese or mozzarella cheese. •Place under broiler to melt cheese until bubbly and golden.

•Butter toast the bun •Place sliced brisket topped with meat and cheese on bottom bun •Top with pickled red onions •Top with nice amount of cilantro •Squeeze of fresh lime •Top with bun 40 Wagyu World | May / June 2021 •Serve with side of hot Birria Beef Jus for Dipping,

Shipping MEAT

By Ronda Applegarth

Whether you are new to Wagyu or a seasoned professional, all of us know that the production, and ultimately the sale, of high end luxury beef is the end goal for many. But what happens when you’ve reached the end of the feeding process, your beef has been harvested and you’re ready to get your product out to your customer? What are your options for shipping? What variables are in and out of your control?

Inspection. The Federal Meat Inspection Act (FMIA) requires that all meat sold commercially be inspected. Only beef that has been processed at a USDA inspected facility can be marketed for retail. Finding a local USDA partner should be the first step in getting your finished product to your customer.

Shipper. The three obvious options for shipping perishable items in the United States are The United States Postal Service (USPS), FedEx and United Parcel Service (UPS). All three have pros and cons that make selection a daunting task. Ask hard questions when selecting your shipping partner. The shipper’s ability to successfully deliver your product to your customer in a timely fashion can make or break the reputation of your company.

These three shippers offer helpful online guides to aid in shipping with them. Several are listed here but check each of their websites for comprehensive lists. USPS • USPS does NOT offer refrigeration services. • Frozen product must be packaged so as not to leak or cause odors. You could be held liable for damage to other mail if yours is not properly packaged. • Dry ice is permitted in quantities of up to 5 pounds per parcel when shipped via air or more than 5 pounds when shipped via ground. • The container should be leak‐proof, but not air‐tight. It must be able to contain liquid condensation while it releases the carbon dioxide gas that is generated as the ice melts. If the container is air‐tight, the pressure can build until it ruptures or explodes. • Each parcel must be clearly marked on the address side with the name of the contents being cooled (such as frozen steaks) and the net weight of the dry ice • For air transportation, each parcel must bear a Class 9 DOT miscellaneous hazardous material warning label, be clearly marked “Carbon Dioxide Solid” or “Dry Ice” and have a properly completed shipper's declaration for dangerous goods.

Page 44 >>