
Copyright: topntp
The hype about Wagyu beef is legitimate, and I am definitely a fan. I will admit that I was concerned when I saw how Wagyu beef has marbling woven throughout the meat, but oddly enough, wagyu beef is higher in monounsaturated fat than other types of beef, with lower overall calories as well. Another plus of Wagyu beef which is a result of the extensive fine marbling is that it cooks very quickly, making it a splendid choice for hot pot meals and Korean barbeque.
Japan is so strict about how Wagyu beef is graded that even a USDA Prime grade in the United States is considered only a four on the five-point Japanese scale for Wagyu. In addition, only beef from certain breeds even qualifies as Wagyu. As a beef lover, I am always impressed by the texture of A5 Wagyu beef, which is the highest grade afforded to Wagyu, but the flavor is also so refined and delectable that there is no way I could ever pass up an opportunity to consume it. I don’t even like loading up much on sauces or other condiments, because I don’t want anything to interfere with the nuances of the Wagyu. A very apt description of the flavor of A5 Wagyu can be found at Eataly Toronto:
“You’ll find that it has a buttery, yet firm texture and lustrous, red colour It’s a very juicy style of beef with some serious umami flavour. Although it has a strong beefy taste, it’s more “sweet” than “greasy.””
In other words, it’s absolutely delicious!

