wagyu

UK Hotelier To Raise His Own Wagyu Beef

Filed under: Dining, Luxury Travel & Hotels

Jonathan Denby, who owns three hotels in England's Lake District, takes the food he feeds his guests very seriously. In addition to thriving kitchen gardens, he has an entire farm devoted to raising livestock. Now he's taken it to the next level by importing embryos of Japanese Wagyu calves. Denby plans to become a Wagyu breeder to provide the famous luxury steaks for his three hotel restaurants. Denby is continue the Wagyu-style tradition by pampering his calves with massages, classic music and tastes of the local beer. While most restaurants and suppliers in the UK import the meat from elsewhere, Denby would be one of the few to offer meat he raised himself. His first two calves were just born recently so it will be a bit of a wait for that steak dinner.

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Tags: beef, calves, england, jonathan denby, JonathanDenby, lake district, LakeDistrict, wagyu

Gift for Meat Lovers: Wagyu Sampler

by Nicole Weston (RSS feed) —

Filed under: Dining

We know that the most expensive steak dinners in the world are made with wagyu beef, but what is a carnivore to do if he (or she) doesn't want to fly around the world just for a bite to eat? The Wagyu sampler from Lobel's of New York, one of the best places in the US to buy meat, would make the ideal gift for anyone with a taste for red meat, as well as for the finer things in life. It includes: 1 (2 lb.) Wagyu Dry-Aged Bone-In Hip Sirloin Steak; 2 (10 oz.) Wagyu Dry-Aged Boneless Strip Steaks; 2 (12 oz.) Wagyu Dry-Aged Boneless Rib Steaks; 1 (20 oz.) Wagyu Dry-Aged Porterhouse Steak; 2 (12 oz.) Wagyu Dry-Aged Boneless Center-Cut Sirloin Steaks; 1 (1.5-2 lbs. avg.) Wagyu London Broil; and 2 (1-1.25 lbs. avg.) Wagyu Skirt Steaks. You could most a killer barbecue with the sampler, but once you've head a taste of the wagyu, you might be inclined to keep it all for yourself. Price: $600.

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Tags: beef, meat, red meat, wagyu

Expensive Steak Dinners Start with Wagyu

by Anton Friant (RSS feed) —

Filed under: Dining

With a mere 24 hours until all we United Statesians (right?) exercise our civic duty and vote our collective conscience in the midterm elections, what could be more downright Red White and Blue than energizing our lever-pulling (or button-pushing) muscles with an outrageously lavish steak dinner? These $33 per ounce (and up) cuts – that's over $250 for an 8-ouncer – come from a breed of cattle that are traditionally called "Wagyu", but have been dubbed "American Kobe" after a few herds have been imported to Idaho from rural Japan. These ultra-marbled cuts, which Chef de Cuisine David Varley refers to as having "an ungodly amount of fat", attain their lofty price from the lengthy raising period (up to four times longer than American Angus), special diets and, as legend suggests, a daily full-body message from their human handlers.