What is Wagyu Beef?

Widely regarded as some of the world’s best beef, traditional Wagyu refers to a cluster of Japanese breeds famed for their unique rearing methods and exquisite quality meat. In recent years, Wagyu has become increasingly popular in the western world, with many farms throughout the UK, Australia, America and Canada displaying a particularly high commitment to nurturing full blooded Wagyu herds.

Why should I choose Wagyu?

While many myths prevail surrounding the handling of these cows, it is true that they are traditionally fed on beer and a high grain diet, which gives the meat its characteristic marbling. They are massaged from birth to prevent any stresses that can toughen up the meat, resulting in steak that is rich and melt-in-the-mouth tender and buttery. Wagyu is known to be a healthier steak option as its marbling provides a higher percentage of Omega 3 and 6 acids, and has a preferable ratio of monounsaturated fat to saturated fat.

Where can I eat Wagyu?

Why, at Kyloe of course! We work with the renowned Highland Wagyu team to bring you two of our favourite cuts – the Wagyu Featherblade and the Wagyu Rump. Highland Wagyu are on a mission to place Scotland as Europe’s Wagyu capital and their meat consistently produces a marbling score of 9+, the highest to be found anywhere in the world outside of Japan.

What should I pair Wagyu with?

Kyloe’s triple cooked beef dripping chips complement a meat feast perfectly. To top it off, boost your daily veg quota with some green beans, garlic and chilli, or asparagus spears with hollandaise. View our menu to choose your ideal accompaniments.

What should I wash Wagyu down with?

The characteristics of Malbec are uniquely suited to high quality beef, thanks to the robust tannins and soft finish. We love the Kinien Malbec from Uco Valley, Mendoza, because of its intense, oaked flavour. You can view our extensive Malbec selection here.