WAGYU STEAKwith Wagyu Beef
Wagyu (和牛) literally translates to Japanese cattle, and the 4 Japanese cattle breeds are world renowned for its distinct web of marbling. You can enjoy this tender beef in many ways including Sukiyaki, Shabu Shabu, and as steak.
What makes this Japanese beef different is that it’s intensely marbled with softer monounsaturated fat. What’s even better about this fat is that it’s considered “good fat”, containing omega-3 and omega-6 fatty acids and is lower in cholesterol than other types of beef.
The most important point when it comes to cooking wagyu beef is the heat. To retain maximum flavor, wagyu beef should not be cooked further than medium-rare. Wagyu beef fat melts at much lower temperatures 25°C than the melting point of regular beef. You’ll notice that even handling the meat in your hand sometimes melts the fat. Therefore, if cooked for too long or the heat is too strong, the well-marbled fat simply melts away, losing the outstanding buttery taste. Do not barbecue this steak! Lastly, make sure the steaks are at room temperature prior to cooking.