I am not a big fan of beef, but I am deeply impressed by Japanese Wagyu. Please don’t think that I am advocating for foreigners. We have heard many legends about raising cattle in Japan, such as letting the cattle drink beer, listen to music, etc. However, I have not seen these with my own eyes, so I can only treat them as talking points, but Japan's agricultural technology is actually as excellent as its electronic industry technology. How to eat Wagyu beef

Different parts of Wagyu beef have different characteristics, so different ways of eating them will arise. The top quality frosty beef is most suitable for sashimi and sushi. The ratio of lean meat to frosted meat is about 2:1. This kind of meat is very delicate and has endless aftertaste, and most importantly, there is no meaty smell at all.

Then there is Japan’s famous sukiyaki. The most authentic way to make sukiyaki is also inseparable from the addition of wagyu beef. Spread a thick layer of butter on the bottom of the pot, then add beef, various vegetables and your favorite sauce. This way of eating is the greatest respect for Wagyu beef.

Then there is the familiar Teppanyaki. Beef with different degrees of doneness will bring different tastes. It is said that you need to eat it ten times to find your favorite degree of doneness. In addition, the Teppanyaki chef This dish will be cooked in front of you, and you will have a different feeling watching the chef carefully carve out this wonderful dish.

Wagyu beef is farmed in Australia and other parts of the world. When I tasted Wagyu beef for the first time, I was amazed by its color. Wagyu beef is different from the local beef we see in China. Its fat and muscles are like marble patterns. It goes without saying that the meat is delicate and the oil is fragrant. Another thing that I appreciate more about wagyu is the exquisite cooking style of the Japanese.

The body of a cow is very huge, but if you can fine-tune the beef and enjoy it slowly, all I know is the top Western steak expert, the master of Shantou beef hotpot, and the Japanese Wagyu master. Compared with the crude style of beef cooked in Japan, such as large bowls of wine and large pieces of braised beef, they cook wagyu extremely finely, whether it is robatayaki, sashimi, or various kinds of cooking, wagyu is eaten It’s a surprise when you taste it, and it’s no exaggeration to call it the pinnacle of “cooking the ox”!