Butchering is one of the oldest crafts in the world, ever since man started hunting animals, someone had to butcher the catch. Because of this, there are very rarely any “new” steaks or “new” cuts, just diferent takes on the same. But technology has changed this. We use a product called Avtiva GS. Made by the Japanese company Ajinimoto, Activa is a transglutamase enzyme that bonds two protein molecules together. Its uses in the butchershop are nearly endless, and its uses in the kitchen are even broader (see Alex and Aki at Ideas in Food). Using Activa, we can make new products that have never been seen before. Our biggest sucess with this is our Hyogo Cut Rib Steak which is made from pure-bred wagyu beef ribeyes from Australia. We use the cap muscle off the top (the spinalis dorsi for meat geeks) of the ribeye, and clean up two, three, or four pieces of them and then bond them together using activa. The finished “log” looks something like a denuded new york strip.
We cryovac them for a few days to allow the bond to set. The medallions made from these cuts are the richest tasting meat you have ever eaten. The best size we have found is either 4oz or 5oz, because the richness is overwhelming in larger sizes.
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