Definition of Wagyu
- In the U.S., Japanese Wagyu cows have been crossbred with those of other breeds to produce unsurpassably tender, melt-in-your-mouth beef.
- The surface of my Wagyu was intricately laced with delicate veins of off-white fat—by laboratory measurement, three times more marbling fat than U.S. prime-grade beef, though with slightly less cholesterol.
- —Jeffrey Steingarten
- Wagyu beef is tender and flavorful because of its intramuscular fat, or marbling.
- —Sam Gugino