Wagyu beef, an exceptional meat

Wagyu beef, also known as Japanese beef, is a breed of cattle native to Japan. It is renowned for its tender, flavorful, marbled meat. Wagyu is considered one of the world’s finest meats, and is often sold at exorbitant prices.

There are four breeds of Wagyu:

Tajima-gyu, Shimane-gyu, Kumamoto-gyu and Matsusaka-gyu. The Tajima-gyu breed is the most prized and is the only one that can be called “Kobe Wagyu”.

Wagyu breeding is a meticulous process that begins with the selection of the animals. Wagyu calves are fed a diet rich in cereals and grass, and massaged regularly to promote fat distribution in their meat. The animals are also raised in conditions of comfort and well-being.

Wagyu meat is characterized by its high content of monounsaturated fatty acids, which give it a tender texture and rich flavor. The marbling of the meat, due to the presence of fat between the muscle fibers, is also an important factor in the quality of Wagyu.

Wagyu is usually pan-fried, grilled or barbecued. It is often served with grilled or sautéed vegetables. Wagyu is also used in many Japanese dishes, such as shabu-shabu, sukiyaki and teppanyaki.

Wagyu is available in many restaurants around the world, but can also be purchased from specialist butchers. The price of Wagyu varies according to the quality of the meat and its origin. Kobe Wagyu is the most expensive, and can cost several hundred euros per kilo.

Wagyu is a luxurious, flavorful meat that is appreciated by gourmets the world over. It is a unique taste experience that will leave no one indifferent.

It’s not unusual for the Beef Steakhouse to offer this magnificent meat at weekends! To make sure you don’t miss out, follow us on instagram: lebeefsteakhouse_officiel