Wagyu is a type of quality beef that became the main ingredient of steak serving. For steak lovers, wagyu is still a favorite because of the delicious taste and its healthy fat higher than other meat.
Originally from Japan, Wagyu has a genetic predisposition of high marbling and produces large amounts of oily unsaturated fats (omega-3 and omega-6) which are higher than common beef.
Quality of cattle is formed since cows have not been cut. Cows with quality genes from Japan are kept so that the environment remains healthy and stress-free such as left free in pastures far from human activity, kept at home temperatures, fed healthy and even important supplements, they are also specially treated with regular massage before being cut off.
Because accustomed to live stress-free, beef is not tense after being cut and makes the taste good after being processed.
Wagyu has at least 3 types of marbeling ranging from 4-5, 6-7 and 8-9 all of them have distinctive aroma of wagyu meat and different tenderness according to marbling level. The higher it marbling the more tender it would be.
That’s why Wagyu is quite expensive, because the quality is proportional to the price.It has always been the flagship menu in many western restaurants or local restaurants that serve this menu.
Here in Grill & Bar by Alexander Talpes we have some dishes with wagyu such as: Wagyu Rib Eye, Wagyu Steak grade 5 and Wagyu Steak grade 9 with best quality and affordable price.
Suggestions for enjoying Wagyu steak: Medium Rare or medium or at least Medium Well. Choose the preferred piece of meat, such as Bolar Blade, Sirloin, or Rib Eye
From Swiss With Love 