A quiet night interrupted by raucous laughter; the scent of steak; its sizzle mixing with the buzzing of cicadas; clinking glasses and the taste of wine. Such experiences are only made all the better with even higher quality food. And when it comes to steak, nothing beats Wagyu.
Local aficionados Tanner Tateyama and Casey DeHaan are now proudly stepping up Greeley's beef game with their new venture — Tateyamu Premium Wagyu.
Historically, Wagyu cows are raised longer than a typical steer, due to the fact that older animals have the opportunity to gain more weight, which results in a greater amount of fat within the center of the cuts. When cooked, this delectable effect lends itself to an elevated taste and texture of the surrounding meat. This "internal marbling" simply creates a better, more scrumptious and succulent steak.
Casey and Tanner came upon the idea to bring premium, hormone- and antibiotic-free Wagyu-style beef to Northern Colorado during the early days of the pandemic.
The duo knew that the average supermarket steak is produced for maximum efficiency. With cattle bred and slaughtered as quickly as possible, the meat’s flavorful taste is reduced in the process. So, the two decided to raise their own cattle for close to twice as long, and to distribute the beef to their local community.
“You’ll just be happier with what you grill,” Casey says when it comes to the distinction between their Wagyu beef and the more "garden variety" beef out there.
As with Casey, Tanner has strong roots in Northern Colorado. His family homesteaded around Eaton in 1905, bringing their name with them: Tateyama — meaning, in Japanese, “tall mountain.”
For Tanner, one of the biggest inspirations for Tateyamu Premium Wagyu was the social aspect. “When we first started doing this, people weren’t going out,” Tanner says. “I want to be selling more than just meat. I want it to be an experience.”
Tanner envisions a nice night with friends, everyone gathered around the grill or the smoker, laughing and cooking a great meal together.
“People don’t like just buying things," he added. "They want to buy an experience.”
In seeking this experience, Tanner and Casey share their four most critical tips for preparing any steak to its highest quality:
- Thaw slowly. Ideally, if your steak is frozen, put it in the fridge overnight to steadily defrost. Then, an hour before grilling, take it out of the fridge and let it come to room temperature. Thawing it more quickly, such as under warm water, is not as effective.
- The cooking process. Whether in the oven or on a smoker, put the steak in at 250º or lower and let it cook slowly to the desired temperature.
- Use a digital thermometer. The high degree of accuracy can’t be paralleled, and it’s best to aim for an internal temp of about 125º for medium rare.
- Finishing steps. Once it’s reached your desired rarity, take the meat to your cast iron or the grill. Once on the cast iron, turn the temp to high. If using a grill, make sure you keep it fired up to 600º or so. Either way, give the meat one minute on each side. If you go the cast iron route, Tanner and Casey advise letting it sit in some butter or even tallow during this step.
For more information about Tateyama Premium Wagyu and sales, contact: 970.978.7559.
“You’ll just be happier with what you grill.” — Tateyamu Premium Wagyu's Casey DeHaan