The meat from Wagyu cattle is known worldwide for its marbling characteristics and naturally enhanced, flavor, tenderness, and juiciness. Wagyu takes steak to another level. Just as Champagne can only be used when describing sparkling wine from the Champagne region of France, the name Kobe is reserved exclusively to describe Wagyu cattle raised in the Kobe region of Japan for more than 1800 years. Hence, any Wagyu cattle raised outside of Kobe must go by the names Wagyu or Kobe-style.
Much of Wagyu beef is now grown outside of Japan, making it distinct from Kobe beef. Because of the limited space for raising cattle in Japan, smart growers in other regions realized they could make a bundle on raising these beef cattle elsewhere. Most food experts cite no significant difference between the taste of Wagyu beef versus that of Kobe beef.
Because of the extensive fat marbling, Wagyu beef may look like it’s covered in snow. It’s also sometimes referred to as “white” beef. Some, who prefer a leaner cut, may find it not worth the trouble or expense because they simply don’t like the fat. Also, cooking Wagyu beef in traditional ways will produce inferior results. Much of this beef is either prepared as steak tartar, or in quick pan searing methods. It can easily be ruined by overcooking.And that's how I'm going to eat it now ... This meat deserves respect , so take time on making it look great !
By:Chef Nicholas Anderson for www.culinaryglobetrotter.com