There is a lot of fake "wagyu," so it's important to understand what authentic Japanese wagyu beef is and how it's graded. Fat is an insulator, and because of the intense marbling of A5 wagyu, I recommend using steaks between ¾-inch and 1-inch in thickness. Flipping the steak ...
The most expensive cuts of steak are taken from the most tender parts of the cow, so tenderloin is going to be the priciest cut. It is a very small part of the cow, so the high cost is also a matter of supply and demand.If you’ve ever heard of Japanese wagyu or kobe beef, ...
As you know by now, (from the previous article on this series,Beef Grading 101)the degree of of marbling on theRibeyeis the primary determinator of beef quality grade. From our Wagyu 201 article, you'll also learn thatnot all wagyu is the same. Each country grades their beef differently...
Marbling is such an important measure of meat quality that it is graded. Marbling is responsible for the juiciness, texture, flavour, and tenderness of Wagyu. Wagyu origin In Kenya, the restaurants serve Wagyu from Australia and not Japan which are pure-bred and very expensive. The Au...