It is a type of beef originating in Japan. Its tenderness and marbling place it in first place on the podium compared to any other and its cuts are the most expensive in the world. They are usually found in expensive restaurants where you pay by weight.
The value of wagyu is marbling, the intramuscular fat that generates a flavor and tenderness that is totally different from any other type of meat.
How to prepare this cut? The ideal is to seal it and eat it tender, juicy inside.
In addition, this cut was recently included in Japanese techniques and can be seen in sushi pieces such as nigiris or even in sashimi, where it is eaten raw marinated.
In our market it can be worth 1,500 pesos a kilo and in a European restaurant it can be worth 400 euros a plate.
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