Why the best Wagyu beef is from Okinawa, according to this Japanese teppanyaki chef
The best Wagyu beef, known for its marbling of fat, is said to come from Miyazaki and Kobe in Japan. There is also Australian Wagyu.
Some Wagyu cattle breeds are held in higher prestige than others and have a corresponding price point – but is there really a difference in taste?
It is Japan's first branded Wagyu beef produced solely by calf breeders, a break with tradition; usually breeders sell their calves to cattle-fattening farms who raise them for slaughter.
The lobby of the InterContinental Danang Sun Peninsula Resort, nestled in jungle with wide sea views. Photo: InterContinental Danang
Yaeyama Kyori Beef's female calves, born from Tajima bloodlines, one of three Japanese black cattle bloodlines, are raised on pastures fed by mineral-rich waters that are lush year round and fattened to produce meat with exceptional marbling and flavour.
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