I am currently in Japan and visited a family who cooked the most amazing beef. It melted in the mouth. Is all high end Japanese beef like this or was this some sort of special beef. The marbleling was amazing and I've never had beef like it! Thanks in advance.
by Eddie_Krueger
4 Comments
It’s wagyu. There’s a lot of it in Japan. No better place in the world to eat it.
How can you visit Japan and not know about wagyu?
It’s not necessarily wagyu. It looks like rib or chuck clap meat, and it could be good grade American or Australian. These two particular cuts of meat have excellent marbling compared to other cuts. You’d know if it was wagyu, as wagyu has a very distinct tenderness and unusual beef flavor, and also fills your mouth with fat
Japanese domestic beef (real Wagyu) **is** high end and will always comparatively be a top quality product regardless of whether or not the cow has been labeled as “A5” grading or similar。This particular cut of beef looks to be “Harami” (ハラミ) aka Skirt Steak or Kalbi (カルビ) aka Short Rib。