Wagyu can be any of the four breed of Japanese cattle; Black, Brown, Shorthorn, Polled. It is at its juiciest and most tender when the fat is melted throughout the meat.
This stapled marbled high quality meat is the main sources in Kaiseiki restaurants and sushi houses through Japan and the U.S. This meat is really rich in taste and expensive depending on the cut.
Never cook it from cold and let it age as much as possible, never be afraid to salt and pepper this beef.
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