Wagyu is such brilliant beef that it really needs very little window dressing. This was seared in a very hot cast iron skillet, allowed to settle for 10 minutes, sliced, drizzled with a very small amount of white truffle oil and a dollop of really good mustard made by the very nice Pommery family of France since 1776. There is quite a lot of beef labelled wagyu that is wagyu crossed with another breed of cattle - usually black Angus. This piece is 100% wagyu - which in Japan would read as 100% cow, since wagyu is Japanese for cow. But it is also a recognised breed. Very confusing. So in Japan, I wonder if black Angus would be labelled Black Angus wagyu.
WAGYU SIRLOIN
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