| Naturally roasted wagyu beef with biological tomato salad, Mediterranean style. |
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| I celebrated by reading a biography of Stonewall Jackson and slaughtering a wagyu calf, and then began drafting my plan to carpet-bomb Norway. |
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| The slow-cooked wagyu beef rib with sticky glaze arrived a painful 25 minutes later. |
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| For our mains, we ordered the Australian New South Wales wagyu d-rump, and cannelloni pasta with ricotta cheese as a vegetarian option. |
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| Give me a blanket, a standard lamp, a boiling kettle and about three square feet of floorspace and I'll hand you back a baby that's as docile and contented as a wagyu cow. |
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| Slices of wagyu beef come with spheres of root vegetables and mini-towers of polenta. |
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| Equally, the Asian-fusion menu in Buddha Bar at Grosvenor House demands that you be bold and run the gamut from sushi and sashimi to Australian wagyu beef. |
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| It was followed recently by a pairing of incredibly tender wagyu steak with a garlic-sansho pepper sauce, numbing and bright, and a just-seared wagyu tataki, with an intensely citrusy ponzu sauce. |
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| The wagyu chuck braised in red wine with gremolata and potato puree was so tender that it could easily be peeled off the plate with only a fork. |
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| The farm's herd is a cross between the indigenous Wagyu and another quality export from Scotland, the Aberdeen Angus. |
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| In terms of breeds, the European breed types consistently outperformed the Wagyu breeds. |
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| This in order to comply with the strict Japanese regulations concerning Wagyu. |
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| There is little information on the Red Wagyu breed, although it has anecdotal support for potential as a dual-purpose type. |
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| Differences in hot standard carcass weight showed a clear advantage to European types, with variable outcomes for the Angus and Wagyu progeny. |
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| This low yield grade for cattle with high quality grades is most likely a result of early weaning and Wagyu genetics. |
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| The Red Wagyu type, the slowest growing, performed worst in terms of gross margin. |
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| The dams used in the experiment were Hereford cows and heifers, and the sires were Piedmontese and Wagyu, eight of each sire breed. |
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| The Charolais progeny were significantly heavier than others whereas both the Black and Red Wagyu were significantly lighter. |
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| Neil and Ivan Prentice have been running Wagyu style cattle on their Moondarah property for around six years. |
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| Invariably, the marbling is exquisite, but the central motive for Wagyu breeders over the centuries is softness. |
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| It's a slow and laborious process and the first British-raised Wagyu meat won't go on sale until the end of this year. |
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| Specialised wholesale arrangements can be made for imported Wagyu with David Wynne Finch. |
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| If you are a fan of real Kobe Wagyu beef, then you know all about what makes it such a prized commodity. |
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| The slower growing Angus and Wagyu types performed the worst. |
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| The Red Wagyu group was significantly lighter than all others. |
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| The Wagyu sirloin was properly rich, even oily, but so large that I gnawed my way through less than half of it before gently pushing the plate aside. |
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| I liked the devil dog, a giant Wagyu hot dog on a toasted bun, covered with chili and melted cheese. |
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| Puck's airy, Richard Meier-desteakhouseakhouse, featuring top-grade Wagyu beef. |
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| Here, as in the Kobe region of Japan, they come from the ancient Wagyu breed, which yields meat finely marbled with fat and therefore both tender and flavorful. |
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| At the moment, Britain's sole Wagyu herd is living out its days on 800 acres of lush, rolling pastures, on the far-flung Llyn Peninsula in north-western Wales. |
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| Not organic Wagyu beef or newfound exotic spices or eye of newt and toe of frog, but hydrocolloid gums — obscure starches and proteins usually relegated to the lower reaches of ingredient labels on products like Twinkies. |
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| At the Great Taste Awards, London, Ifor's Welsh Wagyu won golds for rib-eye steak and minute steak. |
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| Dishes that are prepared at the table include the carvery Chateaubriand, flambe Tenderloin and the seared surf and turf which features Wagyu beef, lobster and coral cream. |
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| The entree is Wagyu beef with Chinese broccoli, shiitake stir-fry and peppercorn sauce, and Shanghai-style Maine lobster with steamed jasmine rice and coconut curry sauce. |
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| Sample the truly exotic flavours of Australian chilled Black Angus Beef and Marbled Wagyu Beef, expertly prepared by Kempinski's chefs Kollin, Takashi and Aman. |
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