Wagyu is loosely translated as “Japanese cattle.” The beef is either bred in Japan, or authentically bred in the United States through a controlled breeding program that mirrors the breeding tactics used in Japan. Chicago Steak Company’s Wagyu beef is American-raised and honors the Japanese tradition. Kobe Wagyu is a trademark of Wagyu beef raised in Japan.
Wagyu beef is a highly-desired, special type of beef that commands some of the most upscale prices. Wagyu steaks are known for their tenderness, juiciness, and rich marbling that brings out the flavor in every bite. Wagyu marbling dissolves at lower temperatures than other steaks, creating a melt-in-your-mouth experience you won’t find in other types of steak.
At Steak University, we want to spend some focus on the incredible Wagyu beef the Japanese have perfected to allow us to continue the revered breeding tradition in the States. Here, you’ll learn everything you need to know about choosing the perfect Wagyu and Kobe steaks, and how Chicago Steak Company keeps the tradition alive with its American Wagyu steaks.
Every ribeye is a steak, but not all steaks are ribeyes. A similar rule applies to Kobe and Wagyu beef: Every Kobe steak is Wagyu, but not all Wagyu beef is Kobe. What You Need to Know About Kobe Beef…