Secrets to the tasty flavor of Wagyu

The three elements to make delicious beef are texture, flavor and aroma. Among them, Wagyu has so called. Wagyu beef aroma, which is unique to Wagyu. It is a rich, sweet aroma similar to that found in peaches and coconuts, and is a retronasal aroma and flavor that spreads when chewing the meat in your mouth. It is now known to us that this Wagyu beef aroma comes out strongest when meat is heated to 80 degrees Celsius, which matches the temperature best suited for sukiyaki, a typical dish for Wagyu. Once Wagyu beef aroma has been released, it stays within the meat and is released again when chewed, even when cold. That is the reason why Wagyu is delicious even after it gets cold. Wagyu aroma coupled with the mild texture of marbled beef adds Wagyu the highest quality of taste.