Toro Beef Was Inspired by Sushi
The name steak for toro beef is derived from the custom of using toro tuna in sashimi and sushi dishes.
Many well-known dishes, as well as the varieties and cuts of fish used in them, have arisen from the centuries-old Japanese technique of using fresh, uncooked fish. Among the most prized is the toro cut of tuna.
The fatty toro tuna steak, which is typically taken from bluefin tuna, can be found close to the fish’s navel. This portion of the fatty belly is densely marbled with fat, similar to a prime cut of beef.
True sushi fans can tell you that toro is then further graded as either otoro, the most prized type because of its richer level of marbled fat, and chutoro, which is less marbled and therefore a bit below otoro in quality.
Toro tuna’s “buttery” flavor in raw fish Japanese dishes is due to its fat content. In actuality, the word “toro” derives from the Japanese word “toro-ri,” which means “melt in your mouth.” ”.
Typically, toro tuna is reserved for dishes like nigiri sushi, which layers a large piece of tuna over tiny cakes of rice, or sashimi, which is a presentation of fresh fish slices lightly dressed on a bed of nori.
Toro is generally regarded as being too delicate to be used in sushi rolls with diced fish.
Toro Beef’s Popularity is Recent
Toro beef is a relatively recent invention, or at least the practice of calling it toro beef. But the buttery, or “melt in your mouth,” texture and flavor of toro beef and tuna (not to be confused with a seasoning like yakiniku) come from their rich amounts of marbled fat.
Chefs and butchers alike have started referring to the fatty beef cut from the cow’s belly as “toro beef” in recent years. “But the appreciation for using this type of beef in upscale recipes is also gaining ground. Not only is the term new.
So what exactly is a “navel cut” and where does it come from on a cow? The abdominal region of most mammals contains a significant amount of fat. You’ll enjoy “beef belly” if you’re one of the many foodies who enjoys pork belly because the cow version is very comparable to the pig version.
Ground beef and pastrami used to be made exclusively from the richly marbled meat cut from the beef navel. Despite the fact that both of these foods have their uses and fans, they are generally not regarded as gourmet.
But by using a different method of processing the underside, a tasty new beef cut has been found. Unlike the type of beef used to make pastrami and other less expensive cuts, toro beef is handled differently during the butchering process.
Toro beef is a “buttery” choice cut produced by separating the muscles and removing chewier fat.
Try Toro Beef for Grilling
One venue which has helped put toro beef on the map in North America is the Gyu-Kaku restaurant chain. The Japanese barbecue franchise has dozens of restaurants throughout the U.S. and Canada.
Customers can try yakiniku, or grilled barbecue, at this self-grilling restaurant chain. Each table can grill any cuts of meat they choose, including the toro beef cut, which is becoming more and more popular.
One recent review noted that the addition of toro beef to the menu offers “a fattier cut of thinly sliced beef that has a lot of flavor.”
Toro beef has a “melt in your mouth” quality, and restaurants like Gyu-Kaku’s tableside charcoal grills are a great way to experience it.
There, you can find meat selections that have been expertly butchered and served with a sweet soy tare sauce. You can also order these cuts to go, perhaps for a barbecue party in your own backyard.
Are You Daring Enough to Go “Tartare”?
Different ways are used by other chefs to translate the idea of “toro” tuna to toro beef. For instance, the most tender, fatty cuts of beef can be used to replicate the tuna fish’s tender cut.
But they also make use of steak tartare (or “raw beef”) dishes to play with the idea of sushi. When it comes to preparation, it might not be for the weak of heart, but taking risks can have significant rewards.
“Carne cruda, or raw beef like steak tartare, is a classic accompaniment for dolcetto [sweet wine] in Piedmont in Italy,” notes the New York Times.
“Raw” toro beef is different from steak tartare, a French dish. A raw egg is typically served on top of traditional steak tartare, which typically consists of minced meat that has been seasoned with capers and Worchester sauce.
But the NYT’s preferred version of toro beef calls for a preparation that most closely resembles tartare aller-retour, in which the meat is lightly seared on the outside, leaving the inside raw.
You can, of course, request the toro beef cut from your butcher or from an Asian barbecue restaurant that offers raw grilling meat in order to make this toro beef dish. If you can’t do that, go with beef deckle or fillet cuts.
According to a recent New York Times recipe, the cuts should be served with charred oyster mushrooms and a salad of frisee lettuce, scallions, and pickled vegetables.
Slice the toro beef thinly after searing it, then top with lettuce and mushrooms. Sprinkle the entire dish with grated daikon radish mixed with chili paste.
Grate ginger over the prepared toro beef dish to further increase the Japanese authenticity. Serve with ponzu sauce, either bottled or homemade.
A basic ponzu recipe calls for combining equal parts citrus juice, soy sauce, and bonito flakes, along with splashes of rice vinegar and mirin, along with a bit of kelp. Steep the mixture overnight, then strain it.
It should be obvious that searing alone will not keep this dish safe to serve to guests and yourself. By selecting a reputable butcher or another supplier of premium beef cuts, you can ensure that the meat is completely fresh.
Make sure your cutting implements, as well as your prep, cooking and serving surfaces, are all scrupulously clean. And as with other raw meat or seafood dishes, like sushi, it’s best for pregnant women, young children and older people to avoid these types of dishes.
Not To Be Confused With…
It’s not surprising that the Spanish word for bull, toro, can occasionally be confused with the Japanese word toro given how closely related words from different languages can sound to one another.
That’s especially true now that some Spanish breeders are pivoting from raising bulls for fighting to selling “toro bull” for eating.
If you’re in Spain, you can certainly try this “fighting bull meat,” but you’ll probably want to try it when it’s prepared by a skilled chef.
Otherwise, the meat is quite tough. However, when prepared properly, this toro bravo meat has gained popularity due to its intense flavor.
Meat Chef: Beef Toro
FAQ
What kind of meat is Toro beef?
Toro steaks are made from a cow’s navel and are frequently used for pastrami and ground beef. The name “toro” comes from the fact that many sushi chefs use this fatty tuna belly component. When barbecued, this cut frequently complements flavor profiles with an Asian influence.
What is the difference between Toro beef and Yaki shabu beef?
Some of the must-try barbecue dishes include Yaki-Shabu Beef, which is beef brisket that has been thinly sliced and marinated in one of six sauces: shio white soy, tare sweet soy, miso, garlic, or basil. Also well-liked is toro beef, a flavorful, fattier cut of thinly sliced beef.
How to grill Toro steak?
To grill: Preheat grill to medium-high. Place the steak on the grill and cook it for 6 minutes on each side for medium-rare.
What is another name for Zabuton steak?
Fortunately, you will never have to decide between Zabuton steak and Denver steak. The exact same cut of beef goes by the names of the Denver Steak in America and the Zabuton steak in Japan.