Wagyu beef is a high-quality, tender, and juicy cut of beef with a rich, buttery flavor. It's known for its exceptional marbling, which gives it a melt-in-your-mouth texture. Characteristics
- Color: Wagyu beef is a lustrous, red color
- Texture: Wagyu beef has a buttery, yet firm texture
- Flavor: Wagyu beef has a rich, umami flavor that's more "sweet" than "greasy"
- Marbling: Wagyu beef has more marbling than other meats, which gives it a buttery texture
- Fat content: Wagyu beef has a higher fat content than other beef, with a lower melting point for the fat
Origin
- Wagyu beef originates from specific Japanese cattle breeds
- The word “Wagyu” translates to “Japanese cow”
Health
- Wagyu beef is healthy because it has a higher mono-unsaturated to saturated fat ratio than other beef
- The saturated fat in Wagyu is different, with 40% in a version called stearic acid, which is considered to have a minimal impact on raising cholesterol levels
Preparation
- Wagyu beef is typically served thinly sliced and in small portions