Thanks to its rigorous production standards, which result in a stunning final product loved by many people worldwide, wagyu is generally recognized in the beef business as a luxury cuisine. Numerous high-end restaurants have included wagyu beef on their menus, and suppliers of exquisite cuisine frequently prefer it. We have created this guide to help wagyu consumers and those who have yet to try it learn more about this tasty beef.

What is wagyu beef?

The name “wagyu” refers to the four distinct classes of purebred cows in addition to literally meaning “Japanese cattle.” Four native breeds are available: Black (Kuroge), Brown (Akage), Shorthorn (Nihon Tankaku), and Polled (Mukaku).

The Tajima cattle, mainly employed for farming and agricultural activities since they are exceptional endurance animals, are the common progenitor of these cows.

These rich varieties of cattle have a remarkable propensity for retaining marbled fat inside the muscle tissue, ensuring that the delectable fat is evenly distributed throughout the muscle.

What causes wagyu to have a unique flavor and texture?

The most crucial elements in producing a great wagyu beef product are the environmental conditions in which wagyu cattle are raised. The Wagyu cattle do not live a sedentary or constrained life and are fed uniquely on a special diet of grains.

There are many pastures for the cattle to roam and spring water available. The primary factor in the exceptional flavor, unmatched by any other variety of beef, is the wagyu’s inherent propensity to accumulate fat inside.

Which is the best wagyu grade?

The best grade is A5, which corresponds to our choice of Japanese ribeye and sirloin, which has a BMS between 10 and 12.

Which wagyu beef cut is the best?

Depending on how you like your beef, you may prefer specific cuts. The wagyu beef sirloin is the cut that is most frequently sought after in the meat market in Houston, thanks to its excellent marbling. Another extremely popular cut is ribeye because it is highly marbled and has a high-fat content.

The tenderloin and rib eye regions are combined in the rib cap, which is a fantastic choice. The fillet is a highly sought-after cut since it is rare and regarded as the best cut for its texture and flavor.

How do you prepare wagyu steak?

There is no ideal technique to prepare meat because the level of doneness and the accompaniments are entirely up to you. For the beef to stay as optimally wet and soft as possible, each cut of meat has a somewhat different texture, flavor, and care requirements. We advise selecting high-quality tools like a cast-iron skillet or a Yakiniku clay barbecue.

Cooking wagyu at a high heat helps the moisture stay in and prevents overcooking because the fat can leach out quickly. Wagyu is often best cooked to a medium-rare state for the best flavor and texture, and it’s crucial to let the meat rest before serving.

The takeaway

Ensure you buy your wagyu beef from a reputable shop.