Wagyu beef has long been the world’s favorite high-quality meat. Here’s all you need to know to start making mealtimes at home special with this wonderfully succulent meat.
Wagyu beef is a special kind of beef that creates special kinds of meals. It’s absolutely not for full time use. Rather, pampering your partner on your anniversary, or trying to impress the boss with a tea party are two types of occasions that are crying out for the introduction of Wagyu.
This article aims to tell you all you need to know about this delicious beef, as well as how to cook with it to make suitably sumptuous meals.
What is Wagyu Beef?
Wagyu beef first came into being in Japan. The beef comes from cows so well kept that they get massages every day. The cows live each day under the watchful eye of cattle herders. They feed them a strict diet to keep them lean, which keeps much of the saturated fat of other beefs, out of the finished product.
You can always tell a Wagyu beef fillet because the fat marbles through the meat. With other beefs, the fat attaches to one side of the sirloin. For wagyu, that fat is significantly less and threads through each bite. There is also the wagyu cut, which is a tri-cut from the animal.
Do you only get Wagyu in Japan?
Up until recent years, only the Japanese produced Wagyu cattle. In the last couple of years though, American’s cottoned on to this love of meat and decided to crossbreed some cattle. They took Angus, a common enough type of cow regarded highly for flavor and mixed it with Wagyu cattle. The result was the first American Wagyu. Now here is how you can cook it.
What to Cook with Wagyu Beef?
These serving suggestions will have your mouth watering. Head online to order up some wagyu for your family and try the following cooking methods.
1 – The Wagyu Fillet
There is nothing classier than a fillet mignon and there is nothing classier than Wagyu beef. Put the two together and you get a natural american wagyu beef filet mignon-complete trim that is to die for. A simple sear on the outside is all it takes to create this dish. Start with a prime cut and sear on a medium heat to seal in those delicious flavors. Serve it blue, rare, or medium-rare for best results.
2 – Salt and Pepper
Traditionally, wagyu is so intensely flavorful that we cook it alone, without any sauces. One thing traditional cook do like to add is a mixture of salt and pepper. You should apply this several hours before cooking your meat.
3 – Wagyu Tartare
In Japan, traditional recipes call for the Wagyu to remain raw. If you like steak tartare, then try thinly sliced Wagyu beef with rice, sushi, or to dip into a warm sauce.
4 – Accompaniments
What goes best with wagyu? You could try sauteed vegetables that still have their crunch, good potatoes with butter, or an underrated flavor like asparagus. You could even pair it with collard greens.
