Wagyu is any of the four Japanese breeds of beef cattle. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef, Ōmi beef, and Sanda beef.
The finished product is rich in colour, with a deep red finish, accompanied by a level of fat marbling throughout the meat to give an intense, succulent flavour. The low melting point of the fat means that it’s absorbed back into the meat to give a unique juicy, flavoursome, melt in your mouth experience.
The meat can be served as simply as a steak, but the rest of the animal’s meat is also exceptionally tasty. The steak mince makes amazing burgers, lasagnes and even sausages, whilst other cuts are superb when slow roasted and fabulous in a meat and potato pie.