Okay, so you might remember that Yahaya and I tried one of the best Wagyu beef we’ve ever tasted a few months back at Benihana in Central London? Filled with the most talented chefs, delicious marbled beef and a shed load of sparkling sake, we left filled to the brim with one of the most DELICIOUS MEALS EVER!
What we learned whilst enjoying Benihana
In between mammoth mouth fills, we actually got to learn quite a lot about Wagyu beef from the talented chefs at Benihana, which is apparently all about the texture and some finely woven marbling of the beef itself. When cooked, this fat transforms the already tender meat into a melt in the mouth experience that is so moorish and delicious. Rather than me try and remember all the points, I thought it best to let the talent that is Benihana tell you all about Wagyu
Known for its quality Wagyu is often presumed to command a very high price however this is now not the case as Benihana present the lunch menu so everyone can celebrate the taste of this fabulous tasting beef. The Benihana teppan style of cooking suits Wagyu perfectly as the marbling benefits from swift cooking at a high heat and the sweet fragrance given off when cooking (due to increased amino acids) can be appreciated by the diners seated around the teppan.
ohhhhhhhh the marbling!!! Well, Wagyu Beef has an unusually large amount of marbling that leads to its yummy taste and tenderness. The beef is also naturally healthier as those science men and women show that the beef from Wagyu cattle contain muchos more Omega 3 and 6 fatty acids as well as more monounsaturated fatty acids (the good fat) than other beef. The percentage of fatty acids affect the texture of food particularly in meats and it is for this reason that Wagyu beef is regarded as the finest, most exclusive beef produced in the world.
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