Wagyu Beef

Wagyu cattle are traditionally bred in Kobe, Japan and are the source for the world's most famous and most touted beef. The cattle are pampered to no end, massaged with sake wine, fed grain diets and beer, and generally treated with the utmost care to see that they produce the signature Kobe beef--intensely marbled with fat and incredibly tender. In Japan, this beef is served frequently, but in America, it is hard to come by and would rank off the USDA grading scales, even higher than the Prime rating.

The good news for American meat lovers and gourmands is that Wagyu cattle are now bred in the United States, Australia and elsewhere, and produce the same luscious beef that they do in Japan. Allen Brothers proudly offers a wide variety of Wagyu beef so that everyone can have a chance to enjoy the luxurious experience of a Kobe-style beef dinner. Before cooking Wagyu beef, take some time to think about how you'll want to prepare it.

In Japan, Wagyu is often thinly sliced and seared just briefly over an intensely hot flame. This allows the flavor to emerge but prevents the meat from breaking down and releasing all of its flavorful fat before it gets to your plate. You'll want to be sure to study up on how best to cook Wagyu steak. The Allen Brothers website has a wonderful Hibachi Style Wagyu recipe from master chef Yoshi Katsumura of Yoshi's Café in Chicago.

Wagyu steak can be cooked in the same manner as a regular steak and is especially good on the grill, but you'll want to make sure you prepare it medium-rare at most. Wagyu is extremely delicate and cooking it too much will fundamentally change the tender texture and take away the unique flavor that Kobe-style beef is prized for.