Even If you’re not a steak aficionado, you have most probably heard of the prized Wagyu steak. The more fortunate among you might have even tried it once or twice. If so, you know very well that nothing you’ve ever eaten can come even close to Wagyu. It’s definitely popular for a reason, and its price is justified, as well.
When eating Wagyu meat, you have the feeling that you don’t even have to chew it. All you need to do is press it with your tongue against the roof of your mouth, and the piece of steak will turn into an explosion of beefy, rich flavor. There is no other way to explain it. We’re doing the best we can to put this flavor into words, but you really have to try it to truly know what it’s like.
What Kinds of Wagyu Steak Are There?
Wagyu is the common name for a certain breed of Japanese-bred cattle. Even though there is some Wagyu cattle being bred outside of Japan (most notably Australia, the UK, and the US), it still holds most of the world’s Wagyu production. Most notable types of Wagyu beef are Kobe, Yonezawa, Mishima, and Matsusaka. Kobe beef is the most recognizable out of all of these, and it’s also the most expensive.
When it comes to specific cuts, nowadays you can find any cut of steak in Wagyu form. We recommend you go with a less tender steak. Filet mignon is already tender, and you wouldn’t appreciate the difference as much. Prime rib, on the other hand, is much better when it’s Wagyu. It retains the overwhelmingly beefy flavor, but on a whole new level of tenderness.