Succulent & Fragrant: Japan Yamagata Chilled A5 Grade Wagyu Beef - Yakiniku
Japan’s Yamagata Prefecture has an extreme temperature difference between summer and winter, and day and night; this climate contributes naturally to the slow growth of the cattle, and gives the meat a really fine, delicate texture and great fat distribution. What’s more, an abundance of snow water filtrates into the ground, creating many excellent water sources that facilitate the growth of healthy, high-quality wagyu cattle.
city’super’s Yamagata Wagyu is characterised by its sweet fatty oils and melt-in-your-mouth texture. It has beautiful marbling, and tender, delicate flesh that is delightfully juicy. The rarest and most premium variety of Yamagata Wagyu is Otome Ushi cattle, or “maiden cows”, which are between 30 to 32 months old. The marbling is particularly delicate, and the flesh is exceptionally tender, earning them the nickname of “The Queen of Black Wagyu”.
Japanese wagyu has a unique fragrance and sweetness that are perfect for sukiyaki. For your first bite, only use the dipping sauce but don’t dip into the egg so you can enjoy the Yamagata Wagyu’s natural flavour. For your second bite, dip into egg to bring out the meat’s sweetness.