와규 채끝살 Wagyu Chaeggeuksal 500g – Beef Wagyu Striploin, 5mm Hand Cut
Wagyu Striploin is characterised by a heavy, light texture and has one of the most balanced flavours of any cut of beef, which is why it is the least liked and least disliked, and it is also a popular cut for steaks because it has just the right texture, neither tough nor too tender.
Wagyu Striploin ‘Mukbang’
What is Wagu?
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.
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