FAQ

The brisket is a cut of beef located directly behind the forearm. This is a highly worked muscle therefore, it's quite lean. Ideal for braising, smoking or roasting at low temperatures over longer periods of time, it has a hearty flavor and excellent texture.

This can be a very lengthy explanation, with lots of science, but we’ll try to tone it down a bit here. Aging refers to how long meat rests after being processed. There are two types of aging, wet and dry. In both cases, as the meat rests, it goes through an enzymatic reaction usually resulting in a product that is more tender then not aged beef. To be blunt, freshly processed meat is tough. It's for that reason that it's important. And, the need for aging has only increased over the years for a very simple reason. This enzymatic reaction is caused by bacteria that naturally reside on the meat. You see, processing plants are much cleaner today than they were 20 years ago. Meat used to spoil in about a week and now under the right conditions (commercially) it can last for months. Those improved sanitation standards mean fewer bacteria on the finished product making it safer. Although this is something consumers want, it's the bacteria that make the meat tender in combination with correct temperature and time. We at Honey Hollow dry age our sides of beef for 21 days allowing them to tenderize, and develop the distinct flavor and texture you have come to expect from the best.

Dry rubbing is a seasoning skill performed by chefs and cooks all over the globe. From BBQ’s to braises, a good rub can make the difference between a good meal and a great one. Rubs generally are a combination of spices and herbs that marry with one another to create a distinctive aroma and flavor. First the meat needs to be patted dry. Then you literally rub the meat with the spice mixture until it is thoroughly and evenly coated. Next you continue your method of preparation. At Honey Hollow, we offer rubs for all of your cooking needs. Whether roasting, searing, charbroiling or even smoking, we have a rub that will enhance any cut you choose to apply it to.

Another common question my friend, and an easy explanation. Go online and research what the “danger zone” is. You will see that bacteria grow at a much more rapid rate when the temperature of the product is between 40 and 140 degrees F.

So it’s probably safe to say that NO ONE will tell you to cook your product to a temperature below 140 degrees F or in the danger zone. In culinary school, I was taught that rare is below 140 degrees F but like everyone else, I will not tell you in writing to cook it below that temperature either. I don’t think I need to tell you what you have already figured out on your own.

Our Honey Hollow steaks will last in your freezer for up to one year, although we seriously doubt you will keep them there that long.

Well this is definitely the #1 most asked question I get. Here you go. Make a fist, thumb on top and squeeze hard. No, not with the steak in your hand, just your hand. That big muscle between your thumb and first finger (interosseous muscle) that hardens when you make a fist, is your new grill guide. Make a fist, squeeze hard and feel that muscle. That’s well done (yuck). Feel how hard it is? Burn your meat and touch it on the grill, you’ll see it’s that hard to press. Now, make a fist, touch your fingers to the palm of your hand but don’t squeeze, and touch that muscle. That’s rare. So here’s the thing, how can I teach you what half of that is? I can’t really, you need to play a bit. Make a fist while you are cooking, touch the steak on the grill after you touch your hand. You know what rare feels like, so cook it a bit longer if you need, just squeeze a bit more of your hand to feel medium rare, or continue on to medium. You will see that once you have done this once or twice it becomes a fail proof method. Hmm, do you think we should make a video of this? Maybe.

Well, there are few ways we can suggest you prepare the steak of kings but first you must decide whether or not you want to use a rub, seasoning or marinade. We highly recommend our savory or BBQ rub as they work splendidly char-broiled or seared. The teriyaki or red wine marinade also works very well here. So basically, pick your flavor profile, then here are some suggestions for the method of preparation, both inside, outside, and a combination of them.

The first suggestion is to stay inside and sear this delectable steak until its dark brown, and then finish it in the oven at 325 degrees until it’s cooked to your desired doneness. Remember the test we have spoken about by using your hand? It doesn’t apply here so use a meat thermometer. By the way, remember if you are searing, the first thing you do to the meat is dry it off…..

The second suggestion is a combination of char-broil and oven. Pre-heat your grill to high and your oven to 300. When both are ready to go, turn your char-broiler down to a medium flame and time your steak for 1 minute with the bone facing 2pm on a clock dial. After 1 minute, turn the bone to face 10pm on a clock dial and cook it for another 2 minutes. When those 2 minutes are up, flip it and repeat this process. After a total of 6 minutes on the grill, transfer this steak to the oven and continue cooking it until it reaches the internal temperature you desire….Check out the thermometer question if you need to…the hand test won’t work once you put it in the oven.

The third suggestion is to just keep it on the grill, although for a really thick tomahawk, you have to manage your heat or the outside will char and the center will be raw. We suggest you double the times listed in the second suggestion and touch it like we explained using your hand. If it needs more time, keep it going….if you are concerned about over cooking, touch it a lot….(if you don’t understand why I said touch, read the question about how to tell when your steak is done when grilling it.)

Beef quality relies heavily on its internal marbling, the small specs of fat in the grains of the muscle. BMS refers to the Beef Marbling Standard of numbers 1 – 12, with number 1 having practically no marbling to number 12 being completely white with marbling. Check out the chart below.
For a quick comparison, USDA Prime Beef has a BMS of 4-5. Honey Hollow Wagyu starts at BMS 7.

Oh my, more science. A full blood animal has a pure genetic lineage, 100% from the original source in Japan. When you hear the term Kobe, which is a province in Japan, not cattle, or you hear the term American Kobe, you definitely want to know the source. Most likely, you are dining on a cross breed which is less tender, less marbled but costs the same. Sure it can be great, but the true value is in the quality of the genetic lineage. Once you have tried a 100% full blood steak, you won’t go back to the imposters. Many ranchers are cashing in on the Wagyu breed, but most are not 100% full blood animals. Honey Hollow Wagyu cattle are on feed for an average of 550 days. Domestic cattle like Angus feed for 150 days, and only 2% of them grade at USDA Prime (BMS 4-5). Also, Angus cattle grow faster and more muscular. So you tell me, if I can mate an angus animal with a Wagyu animal, be able to use the name Wagyu for the value, feed it less, have it grow faster yielding more meat, what would you do? Ah ha, so what’s the catch you ask? Great question, Angus cattle rarely reach a BMS score of over 5, if ever. 100% full blood Wagyu cattle average a basement BMS of 5, and at Honey Hollow, we guarantee a BMS minimum of 7. So, want more than prime? Want the real deal? Want the health benefits, taste, texture and value that you are paying for? Go pure, enough said.

That is a very personal question, based upon your own likes and dislikes. I can dry age an Angus steak and a Wagyu steak for the same amount of time, to the same cut, prepare it the same way, and you will still have two very different flavors and textures. I can’t say better because I don’t know what you like, but if you’re here, than you know the benefits of this treat of kings. Wagyu beef is better for you, I think it has a much better texture than domestic cattle, and it’s far more consistent than domestic cattle so from an operator’s perspective, I love Wagyu. Domestic Prime? I take it or leave it. If I want above Prime, I always go with Honey Hollow Wagyu.

Well, to answer this, I’m going to copy, paste and give credit to science. Mr. Wes Ishmael writes for the Western Cowman. This is a link to his article from March of 2009. Thanks Wes.

http://www.westerncowman.com/march09/beefplus.html

Wagyu Cattle have more Good Fat
Tim Crowe, Ph.D., senior lecturer of nutrition at the School of Exercise and Nutrition Sciences at Deakin University in Australia, explains the Mono-unsaturated Fatty Acid to Saturated Fatty Acid ratio runs up to three times higher in Wagyu beef than other beef. Crowe says half of all marbling in a Wagyu carcass is comprised of mono-unsaturated fats.
According to Steve Smith, Ph.D., a professor of animal science at Texas A&M University (TAMU), it’s the oleic acid—the primary component of MUFA—in beef that lowers LDL cholesterol levels. Icing on the cake comes with the fact that the more oleic acid there is in beef, the more palatable it is. That’s one of the reasons Wagyu beef is noted for its tender and savory palatability.

“But, even the saturated fat contained in Wagyu is different. Forty percent of it is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels,” says Crowe. “So, really, the profile of marbled Wagyu beef is very beneficial to human health. It can be described as a healthier type of meat.”

What’s more, beef is an effective source of Essential Fatty Acids such as the Omega 3 (Linolenic Acid) mentioned earlier, as well as Omega 6 (Linoleic Acid). The body can manufacture most of the fats it needs except for essential fatty acids.

According to researchers at Washington State University, in animal studies, Conjugated Linoleic Acid (CLA) has prevented numerous kinds of cancers. Also in animal models it has reduced LDL cholesterol levels and triglycerides. Though CLA has yet to show strong human health benefits, according to Crowe, the promise continues to excite researchers. This is another comparative strength of Wagyu beef, which contains the highest CLA/gram of any foodstuff. Research indicates Wagyu beef has about 30% more CLA than beef from other breeds, according to Crowe.

As for Omega 3 fatty acids, Crowe explains, “Protecting against heart disease, arthritis, depression, Alzheimer’s, high blood pressure, and anti-carcinogenic properties are some of the main areas of benefit, but the list keeps growing.”

Though certain kinds of nuts, fish and olive oil have long been heralded as a primary source of Omega 3, Crowe explains beef is another significant source, especially Wagyu beef because it possesses a higher proportion of monounsaturated fat, compared to other beef. “Because of its beneficial fatty acid profile, Wagyu beef can be eaten in place of other varieties of red meat within the context of overall red meat intake recommendations as part of a healthy and balanced diet,” says Crowe.