Where's the Beef?

Most everyone I know has heard of Kobe beef, and consider it both excellent and expensive, so of course we set out to try it in its natural habitat.

Kobe is actually only one of the types of wagyu beef (Wagyu literally means "Japanese cattle"), which include Matsusaka and Omi. Kobe is really just a brand indicating where it is from, as are the other two, although Kobe has been a very well promoted brand, as it's the only one most people know. 

Wagyu comes in 10 different cuts, each cooked a different way according to its qualities. Pedigree has been ensured for generations and enforced with a strict rating system. What also makes it different is its highly detailed marbling, with infuses the beef with flavour, as the fat's melting point is lower than the human body's. 

Omi beef actually has the longest history, bred for about 400 years, and some reckon on it being the the best. It's probably more like and apples and oranges thing so we hunted out a place that served Omi beef and had a feast. First beef carpaccio, then cold roasted beef, followed by two cuts of steak. OMG it was good! A little pricey but nowhere near as much as Kobe because of the marketing. Thank goodness we are early enough in our trip to have wagyu again!

50% of an excellent dinner