Wagyu Beef

—Larry Olmsted

You’ve probably heard of an elusive gold standard of beef that is so consistently marbled with tiny white spots of fat that it looks more pink than red. With a combination of unsaturated fats and oleic acid, it melts on your tongue with a taste much richer, more tender and more butter-like than other steak. If you’re thinking Japan’s Kobe beef, you’re partially right. That’s the cut that’s legendary, hard to find and often counterfeited. Don’t make yourself crazy. With a little knowledge, steak lovers can more easily partake of Japan’s meaty largesse through its many examples of hyperpremium beef, simply called wagyu (or Japanese cow). Wagyu is classified similarly to wine. The four cattle breeds of Japan are analogous to grape varietals. And just as with wine, place of origin…

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Cigar Aficionado (Digital) - 1 Issue, July/August 2022

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