Why the best Wagyu beef is from Okinawa, according to this Japanese teppanyaki chef
For guests of Tingara at InterContinental’s Da Nang resort in Vietnam, Yaeyama Kyori Beef is chef Junichi Yoshida’s choice. He reveals why
The best Wagyu beef, known for its marbling of fat, is said to come from Miyazaki and Kobe in Japan. There is also Australian Wagyu.
Some Wagyu cattle breeds are held in higher prestige than others and have a corresponding price point – but is there really a difference in taste?
It is Japan’s first branded Wagyu beef produced solely by calf breeders, a break with tradition; usually breeders sell their calves to cattle-fattening farms who raise them for slaughter.
Yaeyama Kyori Beef’s female calves, born from Tajima bloodlines, one of three Japanese black cattle bloodlines, are raised on pastures fed by mineral-rich waters that are lush year round and fattened to produce meat with exceptional marbling and flavour.