London Revealed - Issue 12 - September and October 2019
London Revealed - Issue 12 - September and October 2019
London Revealed - Issue 12 - September and October 2019
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LONDON REVEALED SEPTEMBER-OCTOBER <strong>2019</strong> TWELFTH EDITION<br />
WERNER ON WAGYU<br />
INTERVIEW WITH WERNER SEEBACH, HEAD CHEF AT CHINO LATINO<br />
Wagyu beef is a highly prized meat known<br />
for its marbled appearance <strong>and</strong> its melt<br />
in your mouth tenderness. Chino Latino has<br />
recently added a beautiful wagyu beef dish to<br />
their menu, cooked directly at your table on a<br />
hot Himalayan salt block. Head Chef Werner<br />
Seebach tells us more about his newest dish.<br />
Why is wagyu beef such an expensive meat?<br />
The rearing method is what makes wagyu beef<br />
so expensive. For instance;<br />
calves are fed with milk<br />
replacements by h<strong>and</strong><br />
<strong>and</strong> wear jackets in cold<br />
weather. It’s also not a<br />
total myth that cattle are<br />
fed beer <strong>and</strong> massaged<br />
to help with the marbling<br />
of the meat.<br />
Which cut of meat do<br />
you use?<br />
We use a cut of the beef<br />
called an oyster blade<br />
that is not used very often as it has two muscles<br />
running straight through the meat. It takes us<br />
about one <strong>and</strong> a half hours to carefully remove<br />
all the muscles. That leaves us with amazingly<br />
marbled thin pieces of beef for ishiyaki. Other<br />
more sought after cuts of wagyu beef would<br />
cost up to five times more but we wanted<br />
everyone to enjoy our wagyu ishiyaki dish at an<br />
affordable price.<br />
How is your new wagyu beef dish served?<br />
We are not rewriting the history books but<br />
we are doing an authentic Japanese dish<br />
called ishiyaki where the beef is cut into small<br />
pieces <strong>and</strong> cooked on a rock or stone that has<br />
been heated inside a fire. We have changed<br />
that slightly <strong>and</strong> we are cooking the beef on<br />
Himalayan salt blocks formed 800 million years<br />
ago <strong>and</strong> carved out of the mountains of India<br />
<strong>and</strong> Pakistan.<br />
If you had to cook wagyu at home how would<br />
you do it?<br />
I would light up the BBQ with some Japanese<br />
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