Any steak lover knows there are few experiences quite like taking a first bite out of a perfectly cooked rib-eye. But there is one thing that takes steak to the next level – Wagyu.
Dubbed as the world’s most luxurious steak, Wagyu is a type of steak that comes from four breeds of Japanese cattle. The name itself, despite sounding exotic, simply means ‘Japanese cow’.
But its international origins are not what make Wagyu so beloved amongst foodies and hunters. Read on to find out what makes Wagyu beef so special.
As beloved as marbling is in stone, it’s perhaps even more well regarded in beef. Beef marbling refers to the streaks of fat found throughout the cut, named for their appearance that looks much like that found in stone.
Standard steaks often have one thick layer of fat interspersed with some marbling. This is usually obvious as a white seam running through the steak. However in Wagyu, the marbling appears as a thick web of fatty streaks throughout the cut. This web is comprised of countless tiny streaks of fat that criss-cross the meat so heavily that there’s almost as much white as there is red.
The different composition of fat in this breed is because Wagyu carry their fat in a different manner to standard cattle. They metabolise their fat internally, which means the fat is integrated throughout the muscle, rather than sitting on top of it.
Ultimately, all those veins of fat give the steak a high marbling score, which is why Wagyu has the highest marbling scores of any steak in the world. And as a result, this beef is more flavourful and tender than any other.
Marbling scores run from 3 to 12, with 3 representing a basic level of marbling, and 9 or above representing steak that is saturated with marbling. Keep in mind, a marbling score of 9 or higher is rare even amongst Wagyu beef, with only 1% of cows reaching this exceptional level.
That’s why it’s so special that our a la carte menu includes a Wagyu Platinum Eye of Rump with a marbling score of 6+, as well as a Wagyu Signature Tomahawk at 9+, and a 1kg Wagyu T-Bone with a score of 9+. Not only are these some of the best steak cuts available, their premium quality and Wagyu breed ensure any of these dishes will provide you with an unforgettable steak dining experience.
There is an intense richness to Wagyu beef that you won’t find in any other steak.
This comes from the extremely high fat content, as all of that marbling results in a powerful rich flavour in every bite. As the fat melts into the meat throughout the cooking process, it helps to amplify the existing beefy notes and truly ramp up the flavour.
For many, this means a smaller steak is perfectly filling, rather than dining on a steak the size of a dinner plate.
And the good news is that even though Wagyu is high in fat, it actually comes with a higher concentration of monounsaturated fats (this is the good type of fat) than other beef. It also contains more omega-3 and omega-6.
Keep in mind, our award-winning wine list makes it easy to find the perfect vino to pair with your steak, ensuring your drink and your meal further bring out the best in one another.
The melt-in-your-mouth texture
Texture is an immensely important feature of any meal, and when it comes to steak, that melt-in-your-mouth texture is the gold standard.
Thanks again to its high fat content, Wagyu has a texture that dissolves like fairy floss in your mouth.
That’s why chefs will recommend cooking Wagyu as little as possible to retain that light, effortless texture. That said, cooking Wagyu Medium or Medium-Well will still gift your taste buds with that other-worldly buttery, melty experience that only Wagyu can provide.
Try Wagyu at 6HEAD
Grain-fed Wagyu with a marbling score of 6+ is one of the most special items available on the 6HEAD menu. Order a 300-gram Rib-Eye or a Mayura Eye of Rump to indulge in the world’s most luxurious steak, at one of the best steakhouses in Sydney.
Make a booking online or by calling 02 8629 8866 for a seat at 6HEAD in The Rocks and a steak that will leave you with zero doubts about why Wagyu is so special.