This variety of wagyu beef has been bred for over a century for delicious, finely marbled meat, with a specially formulated feed blend given to the cattle to further enhance the sweetness of their meat.
Oleic acid is a fatty acid that plays a major role in the flavor of beef, creating that melt-in-your-mouth sensation, and melding with its rich umami to create an even deeper flavor.
Wakasa beef containing higher concentrations of oleic acid (at least 55% of its fat content) earns the right to be sold under the Three-Star Wakasa Beef brand.
Wakasa Beef is charcoal-grilled and sliced, for extraordinary flavor alongside incredible tenderness and juiciness. Served alongside a croûte topped with fresh spring onion grown in Fukui City and local miso, creating a remarkable new dining experience.
Seared Wakasa Beef, elegantly complemented with fresh uni sea urchin. This beef is rich in oleic acid, for a delicate and tender texture that melts in the mouth, while the deep flavor of the fresh uni sea urchin provides the perfect match for its meaty aroma. For additional layers of flavor, add a pinch of the accompanying wasabi or wine salt.
Finely marbled Wakasa Beef, slowly roasted to lock in its delicious flavor, yet still exquisitely tender even in thicker cuts. It goes perfectly with fried Kawashima burdock root — a traditional Sabae specialty for nearly a century.