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Wagyu is a breed of cattle found in Japan. Wagyu steak is highly sought after and incredibly unique due to the intensely marbled meat that gives it its well-known buttery and tender flavours. Wagyu beef can only be found in four breeds of Japanese cow: Shorthorn (Nihon Tankaku), Brown (Akage), Black (Kuroge) and Polled (Mukaku). These breeds all differ in colour and physique, as does the texture of the meat produced.
Wagyu steak is considered a delicacy and one of the most fantastic cuts of beef available. Wherever you taste your first mouthful of Wagyu, you will surely be impressed by its unique flavour, texture and simplicity.
Flavour
Wagyu steak is commonly known to be one of the most tender pieces of meat with a delicate, buttery and rich flavour profile that has made the cut so impressive and popular with diners across the world. The meat is incredibly marbled with veins of intramuscular fat that run through the pink meat. When cooked, this fat melts away creating an intensely tender and buttery flavour. The meat is not at all fatty to chew and in fact melts away as you bite for a truly unique cut of beef you won’t have experienced before.
Additionally, the fat present in Wagyu beef is unsaturated and naturally high in Omega-3 and Omega-6 fatty acids, meaning not only is Wagyu marbling more flavoursome, but it is also considerably healthier.
Aroma
When cooking a piece of Wagyu steak the aromas that escape have been described as similar to that of coconut or fruits. The sweet aromas are due to a compound found in the fatty acids. Despite the smell, the meat will not have the same coconutty flavour. You can still expect a deliciously beefy, rich and buttery bite from your Wagyu steak.
Wine pairing
To perfectly compliment the delicate and delicious Wagyu you need a wine that helps the meat shine, not overshadow it. A Merlot is a fantastic choice; its fruity and juicy flavours are well known to compliment the umami flavours of the Wagyu very well.
A Cabernet Sauvignon is another divine choice as its notes heartily play with the savouriness of the Wagyu and its bold flavours help complement the fatty acids for a beautiful finishing flavour.
Finally, a Syrah is perhaps one of the best wines to pair with the decadent Wagyu. The Syrah offers a medium to full-bodied profile with pleasant notes of mint, smoke and pepper which helps to balance the subtle yet sophisticated flavour of the beef.
Sauce pairing
All the usual steak sauces work here, but for a truly special event, a rich and creamy sauce pairs beautifully with the delicate Wagyu. A bearnaise for example is creamy with a slight tang that is perfect for dipping Wagyu.
Beurre Blanc sauce is another creamy accompaniment that pairs delightfully with Wagyu. It is similar to a hollandaise but with a slightly different flavour profile and should be served on the side rather than poured over.
A tangy and herby chimichurri sauce is also a great partner to Wagyu. Made using olive oil, herbs, fresh coriander, parsley and garlic, this herby dip is perfect to bring out the natural flavours of the steak.
Cooking recommendation
Wagyu steak can be prepared in a variety of ways, but when serving it is recommended to serve it rare to medium rare. If following the traditional teppanyaki methods the meat should be thinly sliced and then seared lightly to only just cook through to melt the fats. However when cooking a Wagyu steak keep a close eye as the meat will cook considerably quicker than other cuts of steak.
Where is it from?
Wagyu is a Japanese beef cattle breed derived from a native Asian cattle. 'Wagyu' refers to all Japanese beef cattle: 'Wa' means Japanese and 'gyu' means cow.
History of Wagyu Steak
Wagyu Beef is an ancient Japanese breed of cow and its genetic origins can be traced as far back as 35,000 years. Traditionally the Wagyu was used as a draft animal for agricultural work and bred specifically for physical stamina. Today, a portion of Wagyu cattle are the product of crossing native Japanese breeds with a majority of imported black breeds from Great Britain, Korea, and Europe.
The modern genetic process of Wagyu began in 1868 when a new Japanese government was in power and sought to promote more Western culinary ideas and diet, which included eating more beef. Today, Wagyu beef is a delicacy that has made its way onto the menus of some of the most prolific restaurants and has become a favourite of diners everywhere.
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