Lynan said:Wagyu began as beef raised in Kobe Japan, although it is now farmed in many parts of the world. There is always debate between Kobe beef and Wagyu beef but they are pretty much the same except Wagyu may have more intense fat marbling. IMO anyways!! lolol
The meat is very flavorsome (because of that yummy fat!) and tender.
Oh. And VERY expensive.
Ask Ironchef. lolol
amber said:Ok, I've never tried Kobe beef, but it appears to be very fatty.
carolelaine said:Where would one be able to gain access to this product? In case a special occasion was coming up.
*amy* said:Apology accepted, only if you tell us how you are going to prepare it... and more pictures please.
ironchef said:I'm just going to pan sear it to rare and finish it with fleur de sel.