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With more discriminating palates and adventurous appetites, Filipinos are getting more interested and inquisitive on what they eat and put in their bodies. As a result, it is not so uncommon these days for people to ask, ‘What’s your beef?’
It seems that simply answering ‘wagyu’ won’t suffice anymore as food aficionados go to great lengths to appease their fascination on food. It’s a good thing then that restaurants know what to answer.
Wagyu is a breed of cattle that is native to Japan. It is highly prized for the marbling found in the beef, the melt-in-your-mouth texture and tenderness, and the distinct rich and buttery taste it imparts. There are different titles assigned to wagyu, based on the area they come from.
(Photo: food.malaysiamostwanted.com)
1. Blackmore Wagyu
Blackmore Wagyu comes from a small family business in Australia. It processes only 55 animals per month, aiming to produce the very highest quality beef, with a key focus on animal welfare, the environment and sustainable farming.
Artisan Cellars and Fine Foods Inc.; +63 2 5217392.
2. Saga Wagyu
From Saga in Kyushu, Japan comes cattle that is cribbed in small farms and spoiled with high quality rice straw and a mix of grains. Come winter, the calves are clothed with handmade jackets to keep them warm.
House of Wagyu; branches at Eastwood Mall in Libis, McKinley Arcade in Greenhills the Podium in Ortigas, and the Prism Plaza in Pasay; +63 2 7065385, +63 2 7257450, +63 2 6353056, +63 2 5538437; Open from 11am-11pm.
3. Kagoshima Wagyu
At the southwestern tip of Kyushu, Japan is Kagoshima, which produces the highest amount of beef coming out of Japan. Almost 20% of Japanese wagyu hail from here. Kagoshima attains its balanced marbling because of the ideal climate.
Wagyu Japanese Beef; G-20 Sunvar Plaza Building, Amorsolo St. corner Pasay Road, Makati; +632 8089508; Open from 10am-10pm.
(Header: hungrygowhere.my)
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