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Wagyu is Japanese beef. The word wagyu (和牛) literally translates into Japanese cattle.
But you can think of wagyu as incredibly high-quality beef.
Wagyu is world-famous for its marbling, tenderness, and remarkable flavor.
Japanese ranchers take exceptional care of their prized cattle. Striving for the coveted A5 rank.
Less than 3% of all wagyu produced in Japan will attain this prestigious quality score.
It’s an indescribable flavor you must experience for yourself.
Especially yakiniku (Japanese barbecue) restaurants boast menus with a large variety of cuts and dishes. Instead of “kalbi,” the Japanese word for ribs, you’ll often see things like 上カルビ, pronounced jō-kalbi, or 上ロース (jō-rōsu). The 上 character means “up” or “above” and generally indicates that the meat is fattier than usual and of a slightly higher quality. Sharing this meaning is another often-used expression: 特選, read as tokusen and meaning “special selection.” —LiveJapan
Lately wagyu beef—you know, the transcendently tender, fatty, umami-rich steak—has become as synonymous with luxury as caviar or black truffles. But no matter how many Michelin-starred menus this delicacy graces, all of the facts about wagyu steak still tend to elude even the most seasoned diners. —RobbReport
Wagyu beef is popular around the world because of its superior eating quality compared with other breeds of cattle. Not only does wagyu beef have higher levels of intra-muscular fat or marbling but the meat texture is finer, resulting in a more flavoursome eating experience. —SteakSchool