Wagyu Beef
Offering high-quality Wagyu beef cuts, prepared to customer's preference. Known for its marbling and rich taste.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Wagyu beef's history traces back to the late 19th century in Japan, where native cattle were crossbred with imported breeds to improve beef quality. Selective breeding over generations has resulted in the intensely marbled Wagyu we know today, prized for its exceptional tenderness and flavor. Originally working animals, Wagyu cattle developed intramuscular fat as a source of energy, contributing to the unique marbling.
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Wagyu beef holds significant cultural importance in Japan, representing luxury, craftsmanship, and dedication to quality. It is often served on special occasions and is considered a delicacy.
Grading System
Japan has a rigorous grading system for Wagyu beef, based on marbling, color, brightness, texture, and fat quality. The highest grade, A5, represents the pinnacle of Wagyu quality and commands premium prices.
Origin and Heritage
Specific regions in Japan are known for producing exceptional Wagyu, such as Kobe, Matsusaka, and Ohmi. Each region has its own unique breeding and feeding practices, contributing to the distinct characteristics of the beef.
Ceremonial Significance
Wagyu is sometimes served at celebratory events or as a gift to show respect and appreciation. Its luxurious nature makes it a symbol of status and good fortune.
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Wagyu beef is renowned for its rich, buttery flavor and melt-in-your-mouth texture, a direct result of its abundant intramuscular fat (marbling).
The flavor profile of Wagyu beef is characterized by a combination of umami, sweetness, and a subtle savory note. The high fat content creates a luxurious mouthfeel, coating the palate with a rich, creamy texture. The marbling also contributes to a delicate sweetness that balances the savory elements. Cooking method significantly impacts the final flavor; searing enhances the Maillard reaction, creating deeper, more complex flavors, while slower cooking methods render the fat, resulting in an even more tender and succulent experience. The specific cut also influences flavor intensity, with ribeye and sirloin generally being the most intensely flavored.
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Cooking Method
Searing in a hot pan or grilling are popular methods to create a flavorful crust. For thicker cuts, reverse searing (slow cooking followed by searing) can be effective. Sous vide cooking is another option for achieving precise doneness.
Doneness
Wagyu is best enjoyed medium-rare to medium, as this allows the fat to render without drying out the meat. Use a meat thermometer to ensure accurate doneness.
Seasoning
Simple seasoning, such as salt and pepper, is often sufficient to highlight the natural flavors of Wagyu. Avoid overpowering the meat with complex sauces or marinades.
Resting
Allow the Wagyu to rest for several minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful result.
Slicing
Slice the Wagyu thinly against the grain to maximize tenderness.
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