Calvin’s Hub

Over the past week I’ve been thinking of trying out some Wagyu beef. I know it’s expensive but as a steak lover I need to try it out myself even for just once. When it comes to steaks, I really want a lot of marbling and I heard that Wagyu beef is the best when it comes to that.

So what’s with Wagyu beef anyway?

Wagyu beef is a meat from any cattle in the “Wagyu” breed which is genetically predisposed to intense marbling thanks to centuries-old selective breeding done by the Japanese. It’s marbling is off the charts for Prime grading in any other country.

It started out as Kobe beef which is an exclusive delicacy in Japan but due to the lack of land and grain in Japan, they had to let other countries breed Wagyu cattle for them. American and Australian ranchers, raise these cattle exactingly to Kobe standards then ships them back to Japan.

So why am I craving for Wagyu just now?

It’s because of the big 3-0. Hahaha and I doubt if I can stomach the cost of eating Wagyu when we have kids.

We’ll be dining at House of Wagyu tonight and I will let you guys know how it goes and the damage it will do to my pocket. Hehehe.

Why not buy some from the deli and cook it at home?

I don’t think it’s a good idea. My wife only has experience cooking ordinary steak and it should not be the same with Wagyu. Wagyu beef needs quick-sear cooking techniques in open flames and preheated cast iron like you do for rare tuna and foie gras. So no, I’ll let the pros handle my Wagyu.

Mmmm… can’t wait!

• We were in steak heaven at House of Wagyu

Filed under: Food