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It was supposed to be a definitive steak tasting. A tournament of Texas Wagyu beef, if you will. I had gathered a dozen strip steaks, most of them from Texas-raised Wagyu producers, and even more friends to come judge the steaks head-to-head. The white specks of fat dazzled like stars in each raw piece of beef laid out in a long row, ready for grilling. I grilled them, seasoned only with Kosher salt, in three batches of four directly over wood coals, and I served each one medium rare. We tasted and discussed, not holding back our favorites from each group (the tasting was blind for me, but two tasters who kept track of which randomly lettered steak was which knew what they were eating).…
The post Wagyu Is King at Morris Stock Farm in the Texas Panhandle appeared first on Texas Monthly.
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