Sunday, January 16, 2005

Kitchen Experiments: Wagyu Beef

Wagyu meat is striking because of its wonderful marbling which results in a never-before-experienced succulence that sends the taste buds reeling. The fat in the meat has more monounsaturated fats and melts at room temperature which makes Wagyu beef suitable as part of a lower-cholesterol diet.

The high degree of marbling adds an extraordinary depth of flavour which makes Wagyu beef a culinary delicacy.

Wagyu meat is suitable as part of a low-cholesterol diet.


Slice of 250gm Ribeye Wagyu Beef

"Wayu is a Rare Pleasure Indeed, Every Time You Serve It

Wagyu beef has an exceedingly melting and delicate texture. When properly cooked to rare or medium-rare, a Wagyu strip steak, for example, bursts with a rich, buttery onset, followed by a hearty, meaty finish that lingers gently on the palate."


This piece of beef has officially made me a food snob. The meat is fabulous, it is actually Kobe beef under a different name, Kobe beef comes from Japan, but Wagyu is the same Kobe cattle that have been bred outside of Japan. In fact, Wagyu translated is actually Japanese cattle. So about this meat, it is the marbling that makes it the meat it is, there is probably more fat than meat.

There isn’t much cooking to it because you don’t want to cook it so much that you don’t enjoy the piece of meat for what it is. The taste is really something, it is foie gras in meat form. It is buttery and rich and it really just crumbles and melts in your mouth that I thought it was eating butter. Seriously, maybe they should consider using wagyu beef as an eco-friendly fuel when we run out of oil. It was so rich that I thought I was going to be sick from it, but nonetheless, it was fabulous. Only thing is, it is very very expensive. So I think that is going to be my once in a life experience eating a golden cow.


Blogger yemsee said...

that is one scary cow

3:17 AM  

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