If you’ve read the post: GreenGrocer – Wagyu Ribeye: Possible Contender for Best Steak?, then you’ll know that one of my friends has connections in the F&B industry. Thanks to those remarkable connections, I was given the rare opportunity to try out Wagyu steak with an incredible marbling score of 9! According to the friend, the score is actually 9+ but let’s not quibble over trivial technicalities here.
We planned the date a month in advance and I’m sure you can imagine my excitement as the “date of consumption” finally arrived. The location was the same office as when we tried the GreenGrocer steak. When I arrived, I immediately went to see what the raw slabs of meat looked like.
The steaks had the same dark red hue which I believe was due to them being packed and frozen several days in advance. The marbling however, was a lot more pronounced than the steaks from GreenGrocer. Not too sure why this was the case, but I had to guess, I would say that it’s due to the art of packing. These beauties from my friend’s supplier seem to have very well ‘preserved’ after they were sliced.
When asked how he planned to prepare the steaks, my friend said he would pair them with freshly cooked rice, onsen eggs and sprinkle a little sesame seeds as seasoning. The steaks will receive the simple salt and pepper seasoning, since they’re just packed with flavour. He’s had it this way before and swears by it. Well, who was I to argue. So off the steaks went to the grill and a few minutes later, the dish was served up.
Presentation wise, it was lovely stuff. Considering that we’re grilling steaks in a makeshift kitchen, I definitely won’t complain. As for taste, the steak’s flavour went well with the soft-yolk egg and rice, making every mouthful a comforting experience. But being a bit of a stubborn purist, I just had to consume the last couple of slices ‘au naturel’.
In it’s simplest form, the steak was amazingly tender and each bite hardly required the full use of my teeth. The meat came close to melting in my mouth and the well-rendered fat added another layer of salty brilliance. Even at this level of marbling, there was no overwhelming greasiness. I’m actually rather surprised, considering the amount of marbled fat one can see in it’s raw form. So I guess that’s yet another reason we love Wagyu?
Unfortunately, because this was gained through a friend’s connection, I don’t have a website or address to share. I will of course, keep a look out for more options where we can grab a hearty steak.
Should You Try It?
While you won’t be able to obtain the exact steak since I’m not entirely sure about the breed, I’ll definitely recommend that you give Australian Wagyu MS 9 Ribeye steaks a shot when the opportunity arises. Try it and share your amazement here.
As for learning more about Wagyu, you can start with my post; ‘Wagyu Beef: What is it and why the hype?‘ and then continue browsing Google if you wish for more details.
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