Wagyu Steak
When entering Beast you’ll find an abundance of premium cuts of meat, including the divine Wagyu. We offer the most phenomenal A5 and B4 grades of Wagyu, cooked perfectly to your preference.
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Kobe beef is one of those names that you can mention in a room and visibly see people’s mouths water from the memory of the taste of this truly delicious cut of beef. Kobe beef is a highly marbled type of Wagyu beef from the Tajima cattle strain of the Japanese Black breed. In addition to the specific breed of cattle, meat that holds the name ‘Kobe’ has to have a Meat Quality Score of 4–5. The Kobe cattle themselves must be heifers or bullocks (virgin cows). Only 3,000–5,000 head of cattle meet these restrictions each year.
For a traditional Kobe steak, the cow is massaged and fed beer during the summer months. The massage is to stimulate and work layers of fat into the muscle tissue and the beer is to stimulate the cows appetite.
Flavour
Eating Kobe beef is a truly unique and phenomenal experience. So tender you hardly even have to chew, Kobe beef almost melts on your tongue leaving a delightfully beefy but also buttery taste. Kobe, like Wagyu, is incredibly marbled and so offers a buttery taste from the melted fats, rather than a solely meaty taste.
Aroma
Again similar to Wagyu, Kobe beef releases a fruity, almost coconut like aroma when cooked. This is due to the fatty acids melting away. The meat’s distinctive marbling, juiciness and succulence are enhanced by its sweet coconut aroma, known as “wagyuko”. From the moment you step foot into Beast you’ll be overcome with hunger and swept away by the various aromas that fill our candlelit hall. Salivating and waiting, you’ll hungrily scour our menu board for a truly magnificent cut of the most incredible Kobe.
Wine pairing
Such an extravagant cut of beef deserves a similarly fantastic wine choice that can stand up to the bold Kobe flavours and pair perfectly. The recommended wine should have tannins and a good backbone to withstand acidity.
A Bordeaux is a perfect partner to beef, and the Kobe steak is no exception. A well rounded Cabernet Sauvignon is another great choice for the tender and buttery Kobe. If you’d prefer an elevated and decadent pairing, pair your Kobe with Meursault or Montrachet.
Sauce pairing
Steak and a well done sauce truly is the perfect pairing, and this is no exception with the delicious Kobe. Most steak sauces will compliment and balance the tender Kobe steak, however we recommend a traditional red wine sauce. Red wine sauce perfectly pairs with the delicate Kobe, especially when accompanied by a delicious and deep glass of red wine.
Salsa verde is another great choice for Kobe beef. This delicious italian green sauce is herby and punchy, adding a little spice and acidity to the delicate beef.
To stick to the Kobe's Japanese roots, why not pair your beef with a delicious Teriyaki. This sweet and savoury balanced sauce is perfect for Kobe beef as a delicate dip.
Where is it from?
In order for Kobe beef to be truly authentic, Kobe beef must be born, raised, and slaughtered in Japan's Hyogo Prefecture, where Kobe happens to be the capital city. It is a common misconception that Kobe is a breed of cattle, when actually, Kobe is the city. Another example of this is if the same breed of cattle, the Japanese Black Cattle, is raised in the Mie Prefecture, it is then known as another highly prized beef, Matsusaka beef.
History of Kobe Steak
Kobe beef takes its name from the surrounding farmland of Hyogo Prefecture where Kobe is the capital city and the key port. The legend goes that it was in fact an Englishman who first suggested eating the beef in this way, in 1868 when Japan began trading again with the West. At this time cows were used only in agriculture and were not eaten in Japan. Now, the prized Tajima cows do not work at all and live a life of leisure in order to create the most delicious beef.
Grades of Kobe Steak
The grading of Kobe beef falls to a particularly strict Japanese grading system where the meat is scored on the meat’s marbling, colour and texture, as well as the colour of the fat.
1 is considered poor, 2 is below average, through to 3 (average), 4 (good) or 5 (excellent).
The meat’s yield is divided into the following grades: A (72% and above), B (69% and above, but under 72%) or C (under 69%).
The meat will also be subject to BMS (Beef Marbling Score), which indicates the degree of marbling, as well as the colour and purity of Kobe beef on a scale from 1 to 7.
Best served at Beast
At Beast we take great pride in the produce we provide. Each cut of beef is lovingly sourced and artfully prepared, cooked and presented. We take the preparation and presentation of our Kobe beef incredibly seriously and believe this particular cut of beef deserves the utmost respect.
From the moment you join us you’ll be enveloped into a world of flavour, gratitude and divinity experienced like nowhere else. Join us for an evening of exquisite taste and sample the expanse of our menu, including the delicious and buttery Kobe beef.
Our cuts of Kobe beef are sourced traditionally from the native Tajima cattle for a truly authentic experience. Pair your incredible Kobe with some of our inviting sides and please ask our sommelier for the perfect accompanying wine to complete your Beast experience.
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