Wagyu beef is the champagne of the meat world. The prime cut, if you will.
Thanks to its high percentage of quality fat, the beef has a distinct marbled appearance and is flavoursome, juicy and much sought-after.
It’s also incredibly expensive, the name ‘wagyu’ now allowing chefs to charge a premium. Quality, however, can’t always be guaranteed.
To read the rest of the story, please go to: The Independent