The world of wagyu beef is confusing. Here's what you need to know.
Imagine being told that more than a thousand dollars worth of beef was about to land in your lap—some of the world's rarest and most sought-after steak, including the famed Japanese"Snow Beef" of Hokkaido and true wagyu from Kobe. Imagine your excitement while setting up a tasting to compare each against the others, all cooked in a variety of ways.
So why am I spending so much time hammering home this point if it's commonly shared knowledge? Because I know there are other lunkheads out there, like me, who, despite being told that you should only portion about four bites per person, say to themselves,"Yeah, but I'm no ordinary person.
Because the terminology can be confusing, and because true Japanese wagyu wasn't available in the United States until 2012 , misuse of the terms and straight-up fraud is common. That Kobe beef slider you paid a premium to sample? Yeah, definitely not Kobe.How to Cook and Eat Wagyu Steak The American wagyu steaks, on the other hand, are more familiar. They’re not nearly as fatty as the Japanese ones; instead, they eat much more like standard steaks, albeit very high-quality ones. And while they’re absolutely excellent, we were just as happy cutting into the aged prime ribeye I added to the tasting .
The American wagyu didn't fare as well when prepared this way on the grill. Without the same marbling to internally baste it, it tended to overcook and grow chewy. That doesn't mean you can't grill those steaks, but you'd probably want to grill them whole so they remain tender and juicy within.
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