Wagyu Beef is back at O&T

The wait is over, Wagyu beef is back at Oxtail and Trotter this weekend.

Many of you have been getting very excited over the past few weeks in expectation of this fabulous beef being available again. If you haven't heard of it before, or wonder why everybody gets so excited about this beef, then here's a reminder.

Wagyu is a breed of cattle which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. (wikipedia). This has originated from the Japanese Kobe Beef.

'Kobe' is a registered trademark in Japan and has to meet specific criteria to take this name, for example, it is from a specific breed called Tajimi cattle, produced in a certain area of Japan, it must meet a marbling ratio of 6 and above, much as Champagne produced outside the Champagne region cannot take the name.

The increase in demand of Kobe beef throughout the world has lead to the creation of 'Kobe-Style' beef which is bred from Wagyu cattle crossed with breeds such as Angus and Friesian.

This beef has exceptional eating qualities due to the fat having a lower melting point when compared to average beef fat and which melts during the cooking process leaving the beef juicy without high levels of fat remaining.

Wagyu also has a higher proportion of mono-unsaturated fatty acids and studies suggest that higher monounsaturated fatty acid in the diet is associated with lower levels of cardiovascular disease.

No wonder that this beef is normally found in the most exclusive restaurants in London at sky high prices, often found at over £100 per kilo! Do not fear our Wagyu is nowhere near this price and in fact there will be a cut of Wagyu to suit anyone's pocket, so why not pop on down and try some.

The great thing about this meat is, the cheaper cuts are just as good as expensive cuts from ordinary beef. Hugh will be on hand to give you some handy hints on how to cook a perfect steak, burger or joint this Saturday. We would be delighted to see you.

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