Posts tagged Woodview Waygu Beef Recipe
Woodview Wagyu Chuck Steaks

From a piece of chuck, I cut my own steaks which are called skirt or flat-iron steaks. These are relatively cheaper than, let us say, fillet - and come with a lot more marbling and flavour. Most people don’t know about this steak yet it has become extremely popular overseas. You have to be confident of your butcher because the meat needs to be sliced correctly. I also suggest wet maturing the steaks because dry maturing can be time consuming at home. It can take up to a week.

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Woodview Wagyu Ribeye Steak

Mount Grace Hotel and Spa in Magaliesburg was where I started my career and there I often had the pleasure of cooking rib-eye steak which was on the fine-dining menu. We used to serve it with a green-peppercorn sauce. It brings back favourable memories of happy times and I know you’ll agree that this dish is on another level.

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Roasted Butternut Risotto with Woodview Wagyu Biltong

Roasted-butternut risotto with creamy Gorgonzola, sliced Woodview wagyu beef biltong and deep-fried sage. This unusual serving of biltong adds a tantalising depth and meatiness to the risotto - one of my favourite dishes.

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Woodview Wagyu "OSSO BUCCO" with Gremolata

I have only made Osso Bucco with veal so I was excited to try out this recipe. The end result was a rich-and-creamy dish that I served with hand-picked herbs, mash and gremolata. It delivered a fresh-and-savoury combination worth noting – and it went well with a glass of fine wine!

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