Wagyu steak is an example of Japanese cuisine that’s becoming increasingly popular. Widely considered a delicacy, this uniquely tender and juicy variety of beef is the perfect addition to any carnivore’s dining experience. Here’s a helpful guide to wagyu steak and why it’s so desirable.

What’s Wagyu Steak?

The direct translation of wagyu is Japanese beef. This term encompasses four different breeds of cattle, including Japanese black, brown, shorthorn, and polled cattle. Wagyu steak has a unique taste and tenderness, and it contains a higher level of fat than many other beef varieties, making it more flavorful.

How Is It Graded?

Wagyu beef is rated with a two-factor grading system. The letter portion ranges from A to C, with A being the highest quality. This portion of the grade refers to the yield of the cow, which is the amount of high-quality meat that can be obtained from the animal.

The number rating ranges from one to five, with five being the highest grade. This refers to the quality of the individual cut of meat that’s being graded.

Why Is It Considered a Delicacy?

Wagyu beef is becoming a staple of Japanese cuisine, and it’s considered a delicacy compared to other cattle breeds due to its superior texture, tenderness, and flavor. This special type of beef features a unique marbling pattern, resulting from its intramuscular fat. Since the fat has a melting point that’s lower than your internal body temperature, each bite will melt in the mouth. The fat also imparts a tender and juicy quality that isn’t found in other beef varieties.

If you want to try wagyu beef, head to Chart House Waikiki in Honolulu, HI. The popular eatery has satisfied its customers with this delicacy of Japanese cuisine for over 50 years, cooking each cut to perfection. View their steak menu online, or call (808) 941-6669 to make a reservation.