와규 삼각살 Wagyu Samgaksal 500g – Beef Wagyu Triptip, 5mm Hand Cut
Wagyu Triptip is a triangular-shaped piece of meat that is tender and protein-rich, and is often used in grilled tripe, steaks, and sushi.
It would be great to grill it over charcoal, but it’s hard to find it outside of restaurants and camping, so it’s almost always grilled in a pan. Just sprinkle a little salt on top.
Also popularly known as Kobe beef, it is a breed that is the result of a long history of crossbreeding between seeds native to Japan and several species from the United States, Australia, and elsewhere.
With its exceptional flavour and nutrition, Wagyu is known around the world as a beef that can only be found in the finest hotels and restaurants.
Japan’s three major wagyu brands are Yonezawa, Kobe, and Matsusaka, and the wagyu produced in the Kobe region is particularly acclaimed by gourmets around the world.
Wagyu beef is often nicknamed the “caviar of the land” because it can cost upwards of 10 million yen (about KRW154 million) per head.
Wagyu provides more unsaturated fat than any other meat species in the world and has the best marbling of any beef in the world. But that’s not why it’s considered the best. It’s raised in more optimal conditions than other beef, fed a diet based exclusively on malt, and handled by humans to maintain the best marbling and meat quality.
Why is there Japanese Wagyu beef in Australia? The Two Conditions of Good Wagyu!