What is Wagyu Beef?

Lately, you may have seen Wagyu Beef appear as a menu item at restaurants. Perhaps you’ve ordered Wagyu and enjoyed it, but you want to learn more about this mysterious meat. What is it and how is it different from the popular Kobe Beef? Wagyu translates literally to “Japanese cattle” and is a specific breed of cattle. Kobe Beef is a subset of Wagyu from Kobe, Japan.

Wagyu Beef is raised primarily in three different regions – Japan, Australia and here in the US. The marbling in Wagyu makes this type of meat very special as it will nearly melt in your mouth. The high amount of marbling makes it very tender, flavorful and also expensive. But we think it is well worth the price. You can truly taste the difference with just one bite.

At ZED451, we buy our Wagyu Beef from Australia, where the cattle roam in open pastures, provided free-range eating, fed beer and given massages regularly. (Those are some pampered and happy cows!) We also prepare our Wagyu Beef in a way to enhance its succulent flavors.

Our main dining room experience has the Wagyu rump roast skewered, seasoned with salt and pepper, and cooked over a charcoal grill. Our Chefs will typically grill this prime beef to medium rare in the dining room and the Lounge presents the Wagyu completely raw. Our Wagyu Beef Carpaccio is thinly sliced and then topped with pickled shallots, parmesan, arugula salad, a sunny side up egg and a parmesan Crostini (to scoop it all up)!