You may remember Kobe beef as the most popular choice for steak connoisseurs around the world. In reality, Kobe is just the tip of the iceberg we call Japanese beef. All Japanese-bred cows shared the common name, Wagyu. Nowadays, you can find local Wagyu beef in the US, Australia, and the UK. In our opinion, Wagyu has only just begun spreading around the world. Very soon, most of our livestock will have some Japanese genetics in it.
What Makes Wagyu So Special?
What makes Wagyu beef so special is the characteristic fat marbling you won’t see in any other meat. There have been many stories of how that kind of marbling takes place in the cows’ muscles. Some legends say that farmers used to massage cows and feed them beer to make their meat more tender. In reality, Wagyu cows simply have the genetics that allows for higher fat content in the muscle. The farmers take exquisite care in selecting the best breeding partners for their cattle. That will ensure the marbling improves with each generation. Farmers limit the cows’ movement in order to prevent strong muscle fibers from forming, which would result in tough, chewy meat. When buying Wagyu beef, always try to find the juiciest cut that you can get your hands on.
Why Does It Taste So Good?
All that talk about the fat content might make you think that Wagyu steak is too fatty. It seems so different from the lean beef we’re used to eating. You have to realize that marbling fat is different from the thick fat cap that you find on a Picanha or rib-eye steak. Marbling fat is much juicier. It melts when you cook the steak, and it carries the beef flavor through every bite you take. Additionally, it packs a lot of omega 3, 6, and 9 fatty acids, which are found in salmon and olive oil.
Marbling fat is not as chewy as you might think. Actually, it’s the complete opposite. Imagine laying a bite of steak on your tongue and slowly pressing it against the roof of your mouth. In an instant, the bite will melt away, delivering delicious beefy goodness directly to your palate without a single chew. For that reason, we recommend you try Wagyu rib-eye or New York strip.
Their flavor is highly concentrated, and you wouldn’t believe how tender it is. On the other hand, a Wagyu filet mignon or sirloin might be even more tender, but they don’t pack the same beef flavor punch as a good rib-eye does. No matter what cut you choose, our 100% organic Wagyu beef will open your eyes to a whole new level of tenderness and juiciness.