In this episode I dig deep into Wagyu, a Japanese cattle breed known for its amazing marbling and flavor. Over the past few decades, it has increased in popularity, so much so that international breeders have been mixing their cattle with Wagyu and trying their best to imitate one of the world’s greatest. Germán from Meat n’ Bone is joining us again to get more into detail and take a big bite out of some Wagyu steaks.
To give you more insight we are grilling three different Wagyu ribeyes, two from Australia and one from the US, two countries which are some of the best breeders of Wagyu, besides Japan of course. These three steaks all score differently on the Beef Marbling Scale (“BMS)”, which makes it easier for us to compare side by side. So stick around and get a taste of some of the best meat in the world.
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Негізгі бет Battle of the Wagyu: American vs. Australian
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