The Gospel According to Beef
September 14 2023 Have I ever been interested in Wagyu beef? No, I have not, until someone introduced Wagyu quality to me. I have never actually eaten Wagyu beef. How can I blog about Wagyu beef if I have never eaten Wagyu beef? Because I see so many familiar qualities in Wagyu. Now, there is an even higher quality of beef which is Kobe. In all my years as a person, I have not been aware of these two qualities of beef until recently from a person who seeks excellence in many categories. Here we go, if you get Wagyu beef, wherever you may find it, you will be getting a bona fide, high end, quality beef. Why? Because this Japanese Cow ( meaning Wagyu) has been bred to produce high end marbling and fats with a a pinkish color that sets it in a separate quality with a buttery taste, so they say. Leaving Kobe aside, which I know nothing about, I allude to Wagyu because I have heard that it is a gourmet beef and I certainly will be looking for it in the market, and in restaurants.