What Does Wagyu Beef Taste Like?
Wagyu beef tastes sublime: buttery, almost sweet, with delicate notes of umami, it is the pinnacle of fine dining. The taste of Wagyu is unparalleled compared to standard beef (or any other meat!). It shines in a league of its own in the flavor department.
A5 Meats are here to share more about how fantastic this remarkable culinary experience tastes – let us take you (and your tastebuds) on a journey!
Wagyu is special for so many reasons and is unique in various ways, not least the taste. One of the reasons it tastes so good is because of the high fat content. Wagyu cattle have an extraordinary fat network, laid down slowly and carefully over a long grazing period (generally around double the grazing period of regular cattle).
Why Is The Fat In Wagyu So Special?
This unique fat deposition method makes the flesh incredibly delicate – softly marbled inside the muscles, rather than deposited around the edges.
This amazing fat network melts into the fibers as the meat cooks. It then reabsorbs slowly during the resting period before serving. Reabsorption of the meat juices and fat locks in not only that famous juiciness but also the rich flavors that make Wagyu famous.
For this reason, Wagyu best served simply: just a touch of fresh, finely cracked pepper and a sprinkling of good quality kosher salt flakes is more than enough.
So How Does Wagyu Taste?
Wagyu beef’s richness surprises most people when they first try it – after all, there’s nothing else like it in the world.
The first thing to notice on taking a bite is the soft texture and mouthfeel of the meat. Unlike regular steaks, which need a chewing (or even sawing!) action, Wagyu beef is far more refined in texture and best savored slowly. The succulent umami meat juices and fat then come through, giving an almost silky sensation that practically melts in the mouth.
A delicate buttery taste then starts to become apparent, rounding off with a beautiful sweetness.
Do Different Cuts of Wagyu Have Different Tastes?
Different parts of Wagyu cattle also produce slight variations in flavor. The more frequently used working muscles (such as brisket, for example, taken from outside of the ribs) tend to have a slightly more robust texture and a rich flavor.
These cuts serve best when the taste has developed slowly during cooking – low and slow over a barbecue, for example. Because these more ‘muscular’ areas work harder, they tend to have a lower fat content, meaning they are far better suited to slower cooking methods. Still, the quality far outweighs any fare from standard table meats.
Related: Why Is Wagyu Beef So Expensive?
Other cuts, such as the short rib (taken from between the forelegs) or ribeye (taken from the rib), are far more delicate, with an almost creamy perfection more suited to steaks.
These are the most highly valued sections due to their exquisite taste and flawless texture. As with brisket, the taste takes its influence from the use of the muscle itself. The texture is far softer as these cuts are subject to less heavy use, with a much higher fatty marbling level giving a distinctive, delicate taste.
Don’t just take our word for it – come along to our website, where we present our full range of superb Wagyu beef. A5 Meats can deliver hand selected cuts straight to your door, chilled and ready to be enjoyed at the pinnacle of freshness. If you have questions, just ask – we love to hear from our customers - hit the ‘Contact Us’ section on our website, and we’ll be in touch!