All You Need to Know about Wagyu

Wagyu beef is known to be the finest quality beef that you can buy. Originally produced only in Japan, Wagyu is a true delicacy that is highly coveted due to its rich buttery flavor and the tenderness that results from the marbling affect. Japanese farmers take this so seriously that they actually massage the Wagyu cattle to avoid any tense muscles or cramps. The resulting product is a steak that is so juicy that you can practically cut it with a fork. The diet of Wagyu herds consists of corn, alfalfa, grains and occasionally even beer or sake, which is used to aid in the digestion process and increase hunger when cattle refuse to eat.

Wagyu steaks can be very pricy as compared to other cuts of meat. This is mainly due to the fact that Wagyu is better than the highest grade of USDA cut meat, which happens to be prime. In fact, Wagyu beef rates off the USDA charts, which only go up to a 6, whereas Wagyu can actually be graded at a 12 or higher. This is all based on the fat content of the meat, which gives Wagyu that beautiful white marble look and feel.

Because Wagyu is such a specialty meat, you’ll have to look beyond the stores you would typically visit if you’re interested in buying some to cook at home. Most supermarket chains carry only lower quality beef. You can of course go straight to the source in Japan, but it’s more likely that would find kobe steaks online.

After you buy steaks online, you’ll need to know how to cook this meat perfectly to get the best tasting meal. The secret is to not overcook the meat, which can burn quickly due to the high fat content. Instead, try searing lightly on either side for a few minutes (use oil or butter), then finish with a quick broil in the oven. You can serve Wagyu steaks with a variety of side dishes, from whipped potatoes to grilled veggies to steamed asparagus. The key is to let the meat be the star of the dish.

The wines that work best with Wagyu are ones that will not overwhelm the delicate taste of the meat. Therefore, steer clear of bold Cabernets and choose a smooth Pinot Noir or Malbec instead. Look for something with subtle fruit undertones and light tannins for the best pairing.