Saturday, October 6, 2007

Wah! It's wagyu!

It was the best steak I have ever had in my 23 yrs of existence!!! The Wagyu sirloin steak at Angus Steakhouse was simply amazing! It was not too fatty, but it was so tender that just made me want to beg for more!

According to Wiki, Wagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. Also known as Kobe-style beef, the meat from Wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. Grocery stores in the United States will sell cuts of American Wagyu for $40/lb to $150/lb (€64/kg to €240/kg). Because of the Wagyu cattle's genetic predisposition and special diet including beer and sake,wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats. There are four major breeds of Wagyu (wa means Japanese, and gyū means cattle, or simply "Japanese cow"): Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Japanese breed names include: Tajima, Tottori, Shimane, Kochi and Kumamoto.

While I don't know what breed I had, it doesn't matter, as long as it was delicious... Yummy... Oh man, I finally have tried the taste of a full Wagyu steak! Yeah!