July 10, 2019 • 0 comment(s)
Wagyu beef, originally raised and perfected in Japan, is highly desired and precious among beef and culinary experts. A legendary beef, wrapped in legendary myths - like years of daily deep tissue massages for the godly cows, along with sake baths and a pint of beer with every carefully crafted feeding. If you’re thinking about ordering Wagyu and having a legendary experience of your very own, we’re here to help you make the most of it (and not mess it up!) There are a couple of different widely-accepted ways to cook Wagyu. We’ll cover the traditional Japanese preparation in smaller pieces, our own American version that’s more like what you’re used to, and a few other variations to try out.
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