Wagyu Beef is a taste sensation like no other – a true culinary experience.
The beef’s character is unique – enjoying a softer, healther fat which is evenly distributed – marbelled throughout.
It is this extreme marbling (the most reliable component of meat taste and tenderness) plus the unique combination of lipids, that ensures Wagyu beef’s taste and health supremacy.
The unique Wagyu beef lipids melt at a lower temperature than any other animal fat and share qualities similar to olive oil. When cooking the lipids immediately become liquid and “marinate” the meat ensuring extreme tenderness and juiciness.
What does wagyu taste like?
Good, marbled, full-blood wagyu is very soft. The fat melts at a lower temperature than other beef and leaves no greasiness in the mouth, even when eaten raw, although some crossbreeds can leave a greasy feeling. Heavily marbled wagyu is enormously rich – a few slivers is enough – and the flavour is subtle and intriguing, gently sweet with a lingering savoury character. It is not robust like aged red meat. Lightly marbled wagyu has more richness than most steak.
What should wagyu meat look like?
In Australia we score marbling from 1 up to 9+ by comparing a cross-section (eye muscle) of meat to standardised cards. The higher the score, the more marbling. So what score is best? Well, if you want the traditional 200g-300g steak, you don’t want a super-high score – 4-5 is more than enough. The ultimate wagyu experience is prohibitively expensive but a few slivers of premium meat are enormously satisfying.
Heavily marbled wagyu does not cook like ordinary beef. Think of it as belly tuna and treat it similarly, searing the outside but not cooking it through.