These are the qualities of Wagyu beef that make it known worldwide for its tenderness and buttery flavour. In addition, the fat in this meat is known to be low in cholesterol because it contains essential fatty acids and therefore less saturated fat than other beef.

This quality of meat is due to several factors: supervised diet, sake massages, beer as a drink and classical music so as not to be disturbed and stressed. Myth or reality? In any case, these would be the reasons for its tender marbled flesh described as "meat caviar", which you should have tasted at least once in your life.

Some tips for cooking Wagyu beef:

To enjoy it simply, nothing complicated: just salt the meat just before cooking, then sear it in the pan. You have to wait about 20 minutes before eating it, the time for the blood to spread. To preserve its heat, place it in the oven at less than 60°. So the meat won't get cooked. You can eat it whole, or cut into thin slices.

You can also roast it and serve it with a garlic butter that consists of softened butter, crushed garlic, tarragon and salt and pepper. Pieces of this garlic butter will be placed on the still hot meat.