3 Reasons Why You Have to Try American Wagyu Beef
When you head out to your favorite steakhouse Boise offers, you’ll typically find many of the classic cuts. From the tender filet mignon to the rich ribeye, we all have our go-to favorites. But if you scan the menu and see American Wagyu, there are a few reasons that tonight might be the night you try this delicacy. Here are three reasons you should make it your culinary mission to try American Wagyu at least once. But chances are, if you’re like most, you’ll be hooked after the first bite. Steakhouse Boise American Wagyu Features Delicious Fat Marbling One of the reasons that Japanese Wagyu and its American counterpart are so highly coveted is because of their high fat content and marbling. The more fat there is in a steak, the juicer, more tender, and more flavorful it is. When looking at a row of raw steaks side by side, it’s easy to pick the Wagyu out from the crowd. You’ll find deposits of white fat dotted throughout the cut, which in turn make the meat look more of a