Soon everyone finished the Kobe beef one serving, and everyone still felt that they were still unsatisfied!
But soon, another portion of beef was placed on the plate of the girls!
Cui Xueli was the first to start and couldn't help but lit up: It's delicious, but it doesn't look like Korean beef.
The waitress who has been popularizing science smiled and said: Of course, this is not a Korean bull, this is the Matsusaka bull among Japanese Wagyu.
Zheng Xiuyan opened her red lips and asked: Is Matsusaka beef better than Kobe beef?
Although there is a slight difference, the gap is not big and most people can't even taste it.
Matsusaka beef is native to Matsusaka City, Mie Prefecture. It is one of the Japanese Wagyu nobles. It is extremely expensive and is not affordable for ordinary working-class people.
Matsusaka cattle refer to black-haired cows that have not been fertilized in the local area. They have been kept by farmers for three years and are fed with mixed feed such as barley and beans every day.
A cow does not produce and is leisurely on its own. It has to raise it for 3 years. It does not eat grass, but barley and bean cakes. In addition, it has to drink beer and massage the cow with soju to make it free and comfortable every day.
After three years of growth, Matsusaka Cow has become an absolute noble cow. Every cell in its body contains the essence of human appetite.
It is said that when a chef cuts the Matsusaka beef and will see that the fat and lean meat of the steak penetrate each other, and the cross-section surface shows a red and white pattern, which is exquisite and delicate, which is breathtaking.
I heard that there is a specialty store for Matsusaka beef in Japan. The store divides Matsusaka beef into five levels: A1 to A5, with the highest A5.
There is a specialty store in Shanghai, and only A4-level shipped by air.
Of course, the chef dare not be careless at all for such a top-notch.
The chef carefully spread the steak in the center of the iron plate with a short shovel, knife and fork, and put a few drops of olive oil, turning it over every 10 seconds.
You can clearly see that the oil threads between the fat are sizzling out during the roasting and are slowly sucked into the texture.
Matsusaka beef is very particular and cannot be dipped in sauce or something. At most, dipped in a little salt or pepper to taste the original flavor.A piece of Matsusaka steak comes first and it smells fragrant, a thick fragrance; it is soft and chewy, and it has a slight sweetness. When you chew it thoroughly, swallow it in your stomach, and there is still a fragrance between your teeth and cheeks.It's over, and then paired with fried garlic slices.It's simply amazing!
Listening to the waitress' introduction, Lin Yuner immediately couldn't help but start trying it. The Matsusaka beef cut into long strips was slightly dipped in a little salt and ate it into her mouth. The expression of enjoyment on her face was like a girl Sichun, which was tempting. Then she pinched a piece of garlic with her slender fingers and fed it into her mouth. The unique meaty aroma of the pine beef, combined with the aroma of the garlic slices, was simply a delicacy that Lin Yuner had never eaten before!
Others ate the plates and your Matsusaka Wagyu beef was also praised one by one. Compared to the taste of Korean beef, it is simply more than one level delicious!
After eating Matsusaka Wagyu beef, I soon served another serving of beef!
The dining table is now served on the Omi beef, produced in Shiga Prefecture. It is a cow that grows up drinking the water of Lake Biwa, the largest lake in Japan, located in Shiga Prefecture.Omi cattle also have the blood of Danma cattle. The best quality Omi cattle is grown from purebred Danma cattle.Omi beef grows up eating feed mainly of rice bran and wheat, and sometimes drinks glutinous rice sweet wine to promote appetite.Only those who raise cattle in this way can be called the best Omi cattle.
As one of the three high-end brands of Wagyu Japan, Omi beef has a longer history than Kobe beef and Matsusaka beef.For many diners familiar with Japanese cuisine, it is top-notch delicious.
This Wagyu beef can be called Phantom beef in many countries except Japan.
Only the name is heard but not the meat is seen. Only a small number of people in Korea can enjoy such top-notch delicacies!
Omi beef is sorted as follows: Unproduced cows>Castilized bulls>Bulds
The beautiful natural environment and Japan Lake of Life and Lake Biwa, Ome beef, is not only a long history of more than 400 years, but also one of the most delicious Wagyu beef brands in the world.
The Ori cattle raised on the rich land on the shores of Lake Biwa in Shiga Prefecture have extremely delicate and smooth flesh.
The muscle fibers of Omi beef are more delicate than the other two high-end Wagyu brands. Even without the support of fat, the lean meat is not dry or dry, soft and tender.
Although Omi beef brand of the same level is not as fragrant as the Matsusaka beef, nor as fragrant as the lips and teeth of Kobe beef after swallowing, it can bring more delicious soup to diners.
After entering the mouth, the rich and mellow juice fills the mouth and instantly resolves the dryness.
The carefully raised Omi beef fat has a unique viscosity unlike other Wagyu beefs, and it has a higher viscosity.
The sweet and non-greasy fat is accompanied by the mellow aroma, and you can immediately feel the beauty of guilt after entering the mouth.
Omi beef contains rich oleic acid and has a low melting point of fat. As long as it is lightly roasted, it can retain fragrance.
Omi Niu has a long history of about 400 years that other Wagyu brands are out of reach.
During the Edo period when meat-fighting was fasted, some people in Hikone clan used beef as health medicine and dedicated it to the general's house.
During the Meiji period, Oebu was transported to Tokyo via Kobe Port.The concept of naming beef at that time was: shipping the Hong Kong beef brand!
Therefore, no matter what kind of cattle is transported from Kobe port, it is called Kobe cattle.I think this is also why Kobe Wagyu is more well-known.
After 22 years of Meiji, the logistics network was developed, and finally Omi Niu's name began to become famous.
In 1954, Omi cattle were auctioned publicly!After 100 years, the brand Omi Niu was established!
The growth of Omi cattle is also inseparable from an excellent environment!
Nearly half of the land in Shiga Prefecture is covered with lush forests, and the remaining Lake of Life, Lake Biwa, farmland and city streets each account for about one-third.
It will not be overheated in summer and winter. It will not be too cold. It has clear lake water and rich grass.
Rich water sources, fertile soil, and excellent natural conditions. It has been a rich production area for rice and even agriculture since ancient times, so the feed of Omi cattle has been well guaranteed.
The spring water flowing to the farm remains unchanged 12 degrees throughout the year, moisturizes the throat in summer and warms hands in winter, and is used as drinking water for cows.
Omi cattle are raised in such an environment without stress.
And the annual output of Omi cattle is very small!
The recognized Omi beef is a rare existence itself.
Omi beef is not mass-produced, and even if it has the ability to increase production, it only sells 6,000 heads per year.
Every cow is full of the craftsmanship and breeding technology of farmers to create handicrafts, ensuring the high quality of Omi cattle.
No matter whether you have tasted it or not, you will definitely yearn for the deliciousness and mellowness of Omi beef. This is the meaning of Omi beef.
But soon, another portion of beef was placed on the plate of the girls!
Cui Xueli was the first to start and couldn't help but lit up: It's delicious, but it doesn't look like Korean beef.
The waitress who has been popularizing science smiled and said: Of course, this is not a Korean bull, this is the Matsusaka bull among Japanese Wagyu.
Zheng Xiuyan opened her red lips and asked: Is Matsusaka beef better than Kobe beef?
Although there is a slight difference, the gap is not big and most people can't even taste it.
Matsusaka beef is native to Matsusaka City, Mie Prefecture. It is one of the Japanese Wagyu nobles. It is extremely expensive and is not affordable for ordinary working-class people.
Matsusaka cattle refer to black-haired cows that have not been fertilized in the local area. They have been kept by farmers for three years and are fed with mixed feed such as barley and beans every day.
A cow does not produce and is leisurely on its own. It has to raise it for 3 years. It does not eat grass, but barley and bean cakes. In addition, it has to drink beer and massage the cow with soju to make it free and comfortable every day.
After three years of growth, Matsusaka Cow has become an absolute noble cow. Every cell in its body contains the essence of human appetite.
It is said that when a chef cuts the Matsusaka beef and will see that the fat and lean meat of the steak penetrate each other, and the cross-section surface shows a red and white pattern, which is exquisite and delicate, which is breathtaking.
I heard that there is a specialty store for Matsusaka beef in Japan. The store divides Matsusaka beef into five levels: A1 to A5, with the highest A5.
There is a specialty store in Shanghai, and only A4-level shipped by air.
Of course, the chef dare not be careless at all for such a top-notch.
The chef carefully spread the steak in the center of the iron plate with a short shovel, knife and fork, and put a few drops of olive oil, turning it over every 10 seconds.
You can clearly see that the oil threads between the fat are sizzling out during the roasting and are slowly sucked into the texture.
Matsusaka beef is very particular and cannot be dipped in sauce or something. At most, dipped in a little salt or pepper to taste the original flavor.A piece of Matsusaka steak comes first and it smells fragrant, a thick fragrance; it is soft and chewy, and it has a slight sweetness. When you chew it thoroughly, swallow it in your stomach, and there is still a fragrance between your teeth and cheeks.It's over, and then paired with fried garlic slices.It's simply amazing!
Listening to the waitress' introduction, Lin Yuner immediately couldn't help but start trying it. The Matsusaka beef cut into long strips was slightly dipped in a little salt and ate it into her mouth. The expression of enjoyment on her face was like a girl Sichun, which was tempting. Then she pinched a piece of garlic with her slender fingers and fed it into her mouth. The unique meaty aroma of the pine beef, combined with the aroma of the garlic slices, was simply a delicacy that Lin Yuner had never eaten before!
Others ate the plates and your Matsusaka Wagyu beef was also praised one by one. Compared to the taste of Korean beef, it is simply more than one level delicious!
After eating Matsusaka Wagyu beef, I soon served another serving of beef!
The dining table is now served on the Omi beef, produced in Shiga Prefecture. It is a cow that grows up drinking the water of Lake Biwa, the largest lake in Japan, located in Shiga Prefecture.Omi cattle also have the blood of Danma cattle. The best quality Omi cattle is grown from purebred Danma cattle.Omi beef grows up eating feed mainly of rice bran and wheat, and sometimes drinks glutinous rice sweet wine to promote appetite.Only those who raise cattle in this way can be called the best Omi cattle.
As one of the three high-end brands of Wagyu Japan, Omi beef has a longer history than Kobe beef and Matsusaka beef.For many diners familiar with Japanese cuisine, it is top-notch delicious.
This Wagyu beef can be called Phantom beef in many countries except Japan.
Only the name is heard but not the meat is seen. Only a small number of people in Korea can enjoy such top-notch delicacies!
Omi beef is sorted as follows: Unproduced cows>Castilized bulls>Bulds
The beautiful natural environment and Japan Lake of Life and Lake Biwa, Ome beef, is not only a long history of more than 400 years, but also one of the most delicious Wagyu beef brands in the world.
The Ori cattle raised on the rich land on the shores of Lake Biwa in Shiga Prefecture have extremely delicate and smooth flesh.
The muscle fibers of Omi beef are more delicate than the other two high-end Wagyu brands. Even without the support of fat, the lean meat is not dry or dry, soft and tender.
Although Omi beef brand of the same level is not as fragrant as the Matsusaka beef, nor as fragrant as the lips and teeth of Kobe beef after swallowing, it can bring more delicious soup to diners.
After entering the mouth, the rich and mellow juice fills the mouth and instantly resolves the dryness.
The carefully raised Omi beef fat has a unique viscosity unlike other Wagyu beefs, and it has a higher viscosity.
The sweet and non-greasy fat is accompanied by the mellow aroma, and you can immediately feel the beauty of guilt after entering the mouth.
Omi beef contains rich oleic acid and has a low melting point of fat. As long as it is lightly roasted, it can retain fragrance.
Omi Niu has a long history of about 400 years that other Wagyu brands are out of reach.
During the Edo period when meat-fighting was fasted, some people in Hikone clan used beef as health medicine and dedicated it to the general's house.
During the Meiji period, Oebu was transported to Tokyo via Kobe Port.The concept of naming beef at that time was: shipping the Hong Kong beef brand!
Therefore, no matter what kind of cattle is transported from Kobe port, it is called Kobe cattle.I think this is also why Kobe Wagyu is more well-known.
After 22 years of Meiji, the logistics network was developed, and finally Omi Niu's name began to become famous.
In 1954, Omi cattle were auctioned publicly!After 100 years, the brand Omi Niu was established!
The growth of Omi cattle is also inseparable from an excellent environment!
Nearly half of the land in Shiga Prefecture is covered with lush forests, and the remaining Lake of Life, Lake Biwa, farmland and city streets each account for about one-third.
It will not be overheated in summer and winter. It will not be too cold. It has clear lake water and rich grass.
Rich water sources, fertile soil, and excellent natural conditions. It has been a rich production area for rice and even agriculture since ancient times, so the feed of Omi cattle has been well guaranteed.
The spring water flowing to the farm remains unchanged 12 degrees throughout the year, moisturizes the throat in summer and warms hands in winter, and is used as drinking water for cows.
Omi cattle are raised in such an environment without stress.
And the annual output of Omi cattle is very small!
The recognized Omi beef is a rare existence itself.
Omi beef is not mass-produced, and even if it has the ability to increase production, it only sells 6,000 heads per year.
Every cow is full of the craftsmanship and breeding technology of farmers to create handicrafts, ensuring the high quality of Omi cattle.
No matter whether you have tasted it or not, you will definitely yearn for the deliciousness and mellowness of Omi beef. This is the meaning of Omi beef.
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