Wagyu burgers – what is all the fuss about? Find out at the Squires Loft Bophut

For some time now Wagyu has been a buzz word among foodies, for those in the know once tasted it’s hard to go back to any other kind of steak, for those who have heard about it but not tried it – it sounds great but expensive and for those who have never heard of it are seriously missing out.

So what is Wagyu, where does it come from and where can you try it and just how much does it really cost?

Wagyu, or Japanese cow, is any of several breeds of cow that is genetically predisposed to producing cuts of meat with intense marbling. There are four breeds of Wagyu, Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. These breeds produce beef with a higher percentage of omega-3 and omega-6 fatty acids than other beef cattle.

Wagyu is different in the maturing process – during the feeding through to the finishing process Wagyu steer does not put on fat in the same manner as other breeds and does not put on fat intramuscularly or over the rib – Wagyu puts it on its fat where it counts, in the muscle. The result is a steak that literally melts in the mouth and is accompanied by wonderful waves of sweet beef and butter flavour that comes from the fat marbling. It is the interior marbling that makes for the best steaks ever. The fat – usually tiny tendrils, rather than long, gristly strips, bastes a steak from its interior during cooking to ensure juiciness and a satisfying taste.

The largest breed association outside Japan is Australia who farm both full-blood and Wagyu cross cattle for the domestic and international market such as China, Taiwan, Hong Kong, Indonesia Singapore, the UK & Europe.

Wagyu beef is arguably the best and most expensive meat money can buy, why? Because it takes a lot of effort to produce and not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.

So where can you indulge in a Wagyu experience you will never forget? That answer to that is simple – The Squires Loft in the romantic Fishermans Village of Bophut. Here you can enjoy a Wagyu beef burger marinated in the Squires Loft special baste. Char-grilled then served on a bun with Tomato, onion and cheese. Complimented with a sauce of your choice for only 695.

For more information on the Squires Loft Steak House click here to visit their Facebook page

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