Ever wondered what the deal was about Wagyu beef? Here's an interesting article that will help you discover what's great about this type of meat and why it's worth the premium price tag.
What is Wagyu
Wagyu is a Japanese beef cattle breed.
The word Wagyu itself stands for “Wa” – means Japanese and “gyu” – cow.
Characteristics of Wagyu beef
The meat of this type of breed is more tender and contains more 'marbling', which is the pattern of fat that runs through the meat, giving it a marbled appearance. The more marbled the fat, the higher the grade of the beef. Wagyu beef is graded according to the Japanese grading system that goes from MB (marble score) 5 to 9. The meat from such wagyu cattle is known for its quality and therefore, a higher price.
How to choose Waqyu beef
• The meat should be chilled and firm to the touch
• The colour of the meat needs to have pinkish colour
• Any fat outside of the beef should have a creamy colour
• The level of marbling depends on your taste
Chef's tip
The chefs of Benihana suggest to keep the seasoning of your Wagyu beef as simple as possible in order to enjoy the original flavour of the meat. Seasoning with just salt and pepper will do.
Did you know?
During summer, cattle lose their appetite because of high humidity levels and the high temperature. In order to restore their appetite, farmers feed cattle with beer. Some farmers also massage their animals with oil or sake, which supposedly leads to the secret of tasty and tender meat. Massaging helps to ease muscular tension and improves the distribution of fat.
To try this delightful meat, visit Benihana during the 1st to the 31st of January for a special menu of Wagyu beef dishes.
For reservations or more information, please call +971 (0)4 428 2000
or email fb.amwaj@rotana.com.