Zabuton Sous-Vide-Processed

The first time I came across this cut, I said, "What." I've never heard of this before. I thought I knew my categories of meats and such but this through me. It looked like a steak, but the grain was unusual, it was squared off and had crazy marbling. Then I got a little closer and noticed the name Wagyu Chuck Zabuton. It still did not ring a bell. So I bought one..... Cooked it up and went back over a course of a few weeks for a few more. This is good eats. 

So what the hell is a Zabuton? A Zabuton is a Japanese cushion for sitting and is square. Duh, that is where they got the name from. In America, this steak is referred to as a Denver Steak and is cut from the primal from the chuck hence the excellent flavor. The steak is cut from chuck flap giving a square-ish shape too. When you combine Wagyu quality with this cut, you get Zabuton and is highly marbled and desired in Japan. The Zabuton is tender, buttery, vibrant, and has a beefy luxurious taste. 

American 

British

On a side note, if you contrast categories of meat from Country to Country, you will notice that everyone has their own take on cuts and names. 

Look at that crazy grain. So remember this when slicing. I could have done a better job myself on the first and second one I cooked up. So here is what I did..... I've done it two ways and as always I dry-brine. I either use .60% of Kosher Salt or 1% of Fish-Salt to bring out the Umami (Faux Aging). What is 1%? If you have a 1000g steak..... 1000g X 1% or .01 = 10 grams. If using just salt Dry-Brine Vac Sealed for 12-24-hours and if using Fish Salt do the same but use 72-hours. 

 SV-Processed at 113f for 3-hours than finished at 133f for 6 hours. 2 staged Cooking aka Warm-Aging. I have SV-Processed at 2,3 and 4 hours and 6-8 hours seems to work the best for this cut and me. Although it's Kobe let's not forget that Zabuton comes from the Chuck. 

Since the protein was SV-Processed, shocked and refrigerated for a bit I rethermed using m IC at 128f f for about an hour or so. I coated the steak with a schmear of mayo and pepper and seared in hot carbon steel skillet. 

Done!!!!!

More pictures

Stuffed tomatoes with Cous Cous, SV-Processed Whole carrots (194f at 30 min) then grilled sauteed in butter. Grilled Cauliflower. Beurre Monte using reserved clarified purge.