Wagyu
Thursday, October 11th, 2012 | Reviews
Wagyu, also known as Kobe (technically, Kobe is a breed of Wagyu), is the finest steak in the world. If there was an argument for the existence of God, and that that God had created all animals for man to eat, Wagyu would be it – their meat has a high fat content which causes wonderful marbling that makes it extra delicious.
Cattle Grid, part of the local ribs quarter that has formed around Norm, George and myself, were running a special one-night-only (that they ran twice) in which you could get Wagyu for the reasonable price of £35 (reasonable for Wagyu anyway), so we headed down.
It was superb. One of the best steaks I have ever had, if not the best.
That said, given it is normally three times the price of a fillet cut, I’m not sure I would opt to pay full price for it. I’m glad I’ve tried it, but I don’t think it’s as delicious as three separate trips to the stake house.
Wagyu, also known as Kobe (technically, Kobe is a breed of Wagyu), is the finest steak in the world. If there was an argument for the existence of God, and that that God had created all animals for man to eat, Wagyu would be it – their meat has a high fat content which causes wonderful marbling that makes it extra delicious.
Cattle Grid, part of the local ribs quarter that has formed around Norm, George and myself, were running a special one-night-only (that they ran twice) in which you could get Wagyu for the reasonable price of £35 (reasonable for Wagyu anyway), so we headed down.
It was superb. One of the best steaks I have ever had, if not the best.
That said, given it is normally three times the price of a fillet cut, I’m not sure I would opt to pay full price for it. I’m glad I’ve tried it, but I don’t think it’s as delicious as three separate trips to the stake house.