The foodies are going to empty their pockets at the latest news, reporting the availability of Japanese Wagyu beef for the first time in the US upscale restaurants.
Following the arrival of 100 percent Wagyu beef from Japan, the chefs in the upscale restaurants have started tailoring Wagyu to cater to the trendiest foods in the US like sashimi, sushi, grilled steak, in medium-rare loin slices, in spicy yakiniku and egg sauce and even wagyu beef tongue steamed.
Restaurants like Megu Midtown and Old Homestead Steak House in the US have affirmed that even though the prices of Wagyu dishes are cut-out as per as the quantity of Kobe strips in the dishes, yet the consumers are going to relish every chunk of the marbled beef in the same way as they did the Oregon variety.
Obvious to the fact that Oregon variety only met the demand of real Wagyu and now with the appearance of the rich Wagyu beef from its motherland, consumers are definitely going to close their banks to the Oregon variety and splurge even more on the real stuff. To add to this is the flavor of Wagyu beef from Japan, which is obviously unadulterated unlike the hint of American beef in the Oregon Wagyu.
Via: New York Times
