If you are a sous vide enthusiast the term “wagyu,” probably has your mouth watering as it’s celebrated for its melt-in-your-mouth texture and heavy marbling. However, it is also the most expensive beef in the world. But do you really know why you are dropping all those dollars for a steak?
Wagyu means “Japanese cow” and it refers to four native breeds: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Japanese A5 Wagyu is the highest grade that Wagyu beef can achieve and is typically reserved for cattle who are fed the best foods, like corn and grain and have had exceptional care during their raising. A5 refers to the grading and marbling of the beef, and A5 is the top of the charts. Less than a tenth of a percent of beef produced in the world is A5 Wagyu!
I have been lucky enough to find a great source for A5 Wagyu. I didn’t think there was such a thing as too much A5, but when I look in my freezer and realize I still have more, I’m starting to believe there could be such a thing as too much, but I know the perfect way to cook it, and I’m gonna tell you! But first, a little exploration into my discovery of my favorite food.(more…)