Lukewarm for Wagyu beef

[KE-25]

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One lazy afternoon Mom and I decided to try this beef called Wagyu, we bought a kilo of it, 3 1 inch slices (note no bones). There are different markets selling it both in the states and Japan. People have sworn by it being the best of the best in steaks. Some people say its a cross between Kobe and Angus, the japanese do a lot of work to grow and perfect it. It is simply a beautiful looking cut of beef with awesome marbling within it thus the melt in your mouth expression, it is as soft as it can get even when cooked Medium well. On to the kitchen folks...It was funny mom and I clothed it to get a bit of the moisture, heated pan with Olive oil (decided to use pan vs. grill ) then gave it 2 - 2.5 mins on each side, getting a good texture to it, tested it, gave it an extra 30 secs. then placed on plate, poured a dash of salt and pepper (thats it), once sliced it was truly very soft, one of the softest ive tried, it slides in your mouth feeling it easily chewed, felt the marbling mix with the beef, mouthwatering. Although after a while, here's the not so good news, the flavor, for some reason mom and I thought, there was something missing to the flavor we later both agreed the certified Angus beef had more flavor.
All in all it is a wonderful cut of beef, very soft in fact one of the softest ive had but I think chef's use it best for terriyake cuts or with some sauce because of the lack of flavor.
My 2 cents

[Beanman]

Maybe u needed to age the steaks after u marinate them. Probably 2 days or more to get the full flavor.

[KE-25]

Bean,
We dont marinate steaks - we like to taste it without adding anything (maybe a small pinch of salt and pepper). Side by side Wagyu and certified Angus we felt Angus had the better flavor - our thoughts

[usrolla]

sakto ka ke-25. mas lami d nmo i marinate ang steak. little salt n pepper will do. bawion nlang na sa seasoning or sauce nga gusto nmo inig kaon

[KE-25]

Yup, gotta taste the beef

[thadzonline]

wagyu, a coss between Kobe and Angus? how's the price?

[insik24]

In my personal experience, the flavor of angus is really strong and full. You can even tell the difference by just smelling the meat when still raw. I guess it's because angus beef has a perfect balance between fat and proteins. Fat stores the FLAVOR of the meat but it is the proteins that produce it. Since wagyu has more fat and less proteins, then there is less flavor to store. Just like mixing 3 tablespoons of salt on a 1L glass and on a 2L glass. Of course the 1L glass will taste saltier

KE - your post are really interesting...you must be a good gourmand hehehe

[KE-25]

Thad, its pricey (7k a kilo), plus im not sure if version served in Cebu is from Japan. Upside to wagyu is it stays soft even cooking it medium well, but theres something missing in the flavor.

Ins, I cook and know a little about food but moms the real master in the kitchen, learned growing up. Hey anything I can do to help with info and thoughts. BTW I agree with your thoughts on Fresh ingredients in Cebu being a downside to good Salads.

[thadzonline]

wow, Wagyu is no ordinary beef indeed...Just when I read Kobe, i thought price right away

[love2travel]

REGARDING TERMINOLOGIES:

Kobe beef refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hy�go Prefecture, Japan. Wagyu simply refers to the breed of cattle and this is the term used for those Wagyu cattle not bred in Kobe, Japan e.g, U.S.
In November 2006 Japan's Ministry of Agriculture decided to reject any beef labeled as "Wagyu" from cattle bred outside of Japan however the international Wagyu industry continues to refer to beef with Wagyu genetics as "Wagyu" regardless of its country of origin.
Aberdeen-Angus is the original name of the breed as developed in Scotland, and the term is still in use as such in the United Kingdom. In the United States they are usually referred to simply as Angus or Black Angus.