the most important thing for a piece of beef, is that it must be
aged properly ....
I was once told that the japanese beef are not aged as long, as
the fats would break down very quickly ... and the cuts would lose
a lot of weight (and thus sell for less !) ....
but I like my beef well streaked and marbled though ......
Oh I only have a few slices of wagyu
I do like to have some Black Angus beef along as well for the
more gamey flavour
This time we are buying some Black Pig to Sukiyaki as well
