One of the most famous types of beef, Wagyu is prized around the world for its remarkable flavour and texture. But what exactly makes it so popular? Read on to find out – then shop American Wagyu cuts at Eataly Toronto.
WHAT IS WAGYU?
The term Wagyu refers to all Japanese beef cattle. In Japan, wa means “Japanese” and gyu means “cow.” The genetics of Wagyu cattle date back 3500 years. This prized DNA gives them their signature intramuscular marbling.
Wagyu cattle are most famously from Kobe, but other types include Matsusaka Ushi, raised in and around Matsusaka city, and Ohmi, raised in the Shiga prefecture. Note that the name Kobe is reserved exclusively to describe cattle raised in the Kobe region of Japan. Wagyu cattle raised outside of Kobe must be identified as “Wagyu” or “Kobe-style.”
Wagyu beef is also known as “American-style Kobe beef,” which is the result of crossbreeding Japanese Wagyu cattle with continental breeds of cattle.
WHY IS WAGYU BEEF SO POPULAR?
In short: flavour. Thanks to the organogenetic traits of Japanese cattle, Wagyu beef boasts intense marbling –thin streaks of fat dispersed evenly throughout the meat. This translates to a more tender, flavourful cut of meat that can actually be cooked longer without getting too tough or dried out. Additionally, the fat found in Wagyu beef is healthier and of higher quality than other cuts of meat. It melts at a lower temperature, meaning that when you eat this type of beef, you’ll taste the fat much sooner.
WHAT DOES WAGYU BEEF TASTE LIKE?
You’ll find that it has a buttery, yet firm texture and lustrous, red colour It’s a very juicy style of beef with some serious umami flavour. Although it has a strong beefy taste, it’s more “sweet” than “greasy.”
HOW TO COOK WAGYU
Wagyu is one of the most prized (and pricey!) styles of beef out there, so it’s important that you cook it properly! Below are a few tips:
1. Let it come to room temperature before cooking. Take the meat out of the fridge about 30 minutesbefore cooking.
2. Season simply. To really taste the flavours of the meat, we suggest sticking with salt and pepper to start.
3. Fire up your grill (or skillet)! If using a skillet, turn on high heat.
4. Sear each side for three to four minutes, depending on how well you like them done. For a rarer cook, sear for about 3 minutes. For medium doneness, cook for about for four minutes per side.
5. Let ’em rest. Remove the pan and set aside to rest for 5 to 10 minutes before serving. This will allow the juices to flow back through the meat.
Check out recipes for Bistecca alla Fiorentina – perfect for those porterhouse Wagyu cuts.
GET A TASTE AT EATALY TORONTO
Here at Eataly, we source our Wagyu from Snake River Farms.
A prized cross between the famed Japanese Wagyu and American Angus, Snake River Farms’ American Wagyu are raised along the high plain of the Snake River in Eastern Idaho, a herd that’s one of the most highly regarded groups of American Wagyu cattle in the world. Snake River Farms has adopted many aspects of the heritage-steeped Japanese feeding method which takes up to four times longer than traditional U.S. cattle production methods. The result is stunningly beautiful beef that’s extremely tender, intensely flavourful and a one-of-a-kind dining experience.
Snake River Farms American Wagyu beef is celebrated by chefs and beef connoisseurs throughout the world and featured in a number of Michelin-starred restaurants. USDA Prime, the highest USDA grade for beef does not adequately represent the quality of their distinctive and delicious beef. Only 3% of all beef in the US receives the designation of Prime, yet Snake River Farms far exceeds the standard.
Stop our butcher’s counter to learn more about our prime cuts.
FAQs
Salt, heat and wagyu fat equals crispy and delicious
Sear your Wagyu in a pre-heated pan for 1.5-2 minutes on each surface, before moving to a moderate heat to finish cooking. If you're cooking steak, this means turning down the heat. If you're roasting, this means put the Wagyu in the oven.
What is the best way to cook Wagyu beef? ›
Salt, heat and wagyu fat equals crispy and delicious
Sear your Wagyu in a pre-heated pan for 1.5-2 minutes on each surface, before moving to a moderate heat to finish cooking. If you're cooking steak, this means turning down the heat. If you're roasting, this means put the Wagyu in the oven.
How is Wagyu traditionally cooked? ›
The traditional way to cook wagyu beef is through the Japanese method of yakiniku, or grilling meat over an open flame. This method involves thinly slicing the beef and grilling it over high heat for a short amount of time, resulting in a crispy exterior and a juicy interior.
What is so special about Wagyu beef? ›
Wagyu beef contains a higher percentage of omega-3 and omega-6 fatty acids and more monounsaturated fats than other beef. This soft fat has a low melting point and not only creates a wonderful texture but also holds most of the flavour.
How does Gordon Ramsay cook wagyu steak? ›
To begin, heat a large cast-iron skillet over high heat until it's smoking hot. While the skillet is heating up, season your steak with salt and pepper. Once the skillet is hot, add your steak to the pan and cook for 2-3 minutes on each side for a medium-rare finish.
Should I salt Wagyu before cooking? ›
Salt your meat either at least one hour prior to, or right before, cooking.
Should I grill or fry Wagyu? ›
Some would argue that the grill is the best method for cooking Wagyu. Especially if it's a charcoal grill, it gives the meat a wonderful smoky flavor you can't achieve indoors. And as long as you keep an eye on the steak and check the temperature regularly, you're likely to get a tender, evenly cooked cut of meat.
Why is wagyu steak so expensive? ›
Wagyu cattle aren't fed like normal cattle. They're fed on a specialized high-energy diet that keeps them happy and healthy while contributing to their famous marbling. They get three meals per day, and the food in those meals is often imported from other countries. In other words, these cows have expensive diets!
Is wagyu steak healthy? ›
While Wagyu beef does have a high-fat content, it also has a high concentration of monounsaturated fatty acids (MUFAs) and omega-3 and omega-6 fatty acids, which can have health benefits. MUFAs, in particular, have been shown to help lower cholesterol levels and reduce the risk of heart disease.
What are the cons of Wagyu beef? ›
Given that they are larger and weigh more than typical beef cattle breeds, they require more space to move around and graze. Plus, these cattle are typically kept indoors, which means farmers must invest in barns or other facilities to house them and protect them from extreme weather conditions.
If you look at a raw cut of beef, you may notice white flecks throughout it. This is what's known as marbling, and it adds a ton of flavor to the meat! Wagyu's marbling is unmatched when compared with other types of beef, adding levels of flavor that help make this cut so revered.
How much is a pound of Wagyu beef? ›
American Wagyu vs. Japanese Wagyu
Price: American wagyu costs upwards of $15 to $40 per pound, while Japanese wagyu costs $120 to $300 per pound. Marbling: Purebred and full-blooded American wagyu has marbling similar to A3 or A4 Japanese Wagyu.
Why is my Wagyu steak tough? ›
Another reason your steak is chewy and tough could be that you overcooked or undercooked the steak. Your steak could also be chewy and tough because you didn't let it rest long enough after cooking it.
Do you sear Wagyu steak? ›
The only thing a beautiful wagyu steak lacks is a brown, meaty crust, and for that, we need a good, hard sear. The hotter we are about to sear the surface, the less we'll overcook the inside of the steak, so we need a hot pan. We need our pan to be at least 425°F (218°C) to get the sear we want.
Is Wagyu beef supposed to be pink when cooked? ›
You might be touching on medium just a bit, but don't go beyond that. Japanese A5 wagyu is meant to be enjoyed pink. Even the more affordable cuts of wagyu like striploin are still full of fat and intense marbling, so don't take the risk of cooking out all that rich fat and drying out your steak.
How is Wagyu beef best served? ›
Serve with the right sides: A5 Wagyu beef is best served with simple sides that allow its flavor to shine. Consider serving it with roasted vegetables, mashed potatoes, or a simple salad.
How do they get Wagyu beef so tender? ›
The reason for Wagyu beef's high-quality marbling is its genetics. The cattle are bred to produce a higher percentage of intramuscular fat (IMF), which makes the meat tender and flavorful. Wagyu cattle are bred to produce more intramuscular fat, which gives the meat its buttery texture and intense flavor.
What makes Wagyu beef taste better? ›
In short: flavour. Thanks to the organogenetic traits of Japanese cattle, Wagyu beef boasts intense marbling – thin streaks of fat dispersed evenly throughout the meat. This translates to a more tender, flavourful cut of meat that can actually be cooked longer without getting too tough or dried out.
