Wagyu steaks are among the most highly sought-after steaks in the world. A steak from the Japanese Wagyu breed is one of the tastiest and most tender cuts of meat you can eat, and there are several different types available.
For those who enjoy a truly gourmet experience, Takamori Drunken Wagyu is a must try. Raised in Japan and made with the finest techniques, this wagyu beef is known to be the most expensive meat in the world.
If you're interested in becoming a connoisseur of Takamori Drunken Wagyu, then you're in the right place. This guide will take you on a journey through the characteristics, history, care, and top cuts of Takamori Drunken Wagyu beef.
What is Takamori Drunken Wagyu?
Takamori Drunken Wagyu is a Japanese breed known for its extraordinary flavor and tenderness. It is raised solely on a sake mash made from the leftover rice from the Dassai Sake Brewery, the makers of one of Japan’s top-quality sake. This is an important step in raising the cattle as it allows the cattle to get the most out of the mash and develop the flavor and tenderness that is so prized in the breed.
The sake mash is a fermented mash used as food for the cattle. It is fed to the cattle for the first few weeks of life. After that, the cattle are switched to a light feed for several weeks.
The cattle are then moved to a pasture and allowed to graze for the rest of their lives. The grazing allows the cattle to develop their flavor and tenderness.
Understanding the Wagyu Grading System
The Wagyu grading system is based on a system of scoring cattle for flavor and tenderness. The higher the score, the better the meat. The Japanese Wagyu grading system is based on the meat's fat content, marbling, and tenderness or texture.
The Japanese Wagyu system was first created in 1988 and gives both a yield grade (A, B, or C) and a meat quality grade (1 to 5). The yield grade is based on the fat content of the meat and the meat quality grade is based on the tenderness or texture of the meat. The higher the fat content, the more marbling and the more tender the meat. The highest yielding grade is A, and the most tender grade is 5.
Where Does Takamori Drunken Wagyu Originate From?
Takamori is a town on the eastern coast of the Kumamoto Prefecture in Japan. It is located on the island of Kyushu, which is the southernmost of the four main islands of Japan. Kyushu is famous for its excellent beef and has a rich history of farming and raising cattle.
Because of the area's rich history, the town has a rich culture and a deep appreciation for the quality of its beef. The town has been raising cattle for over 400 years and continues to raise some of the most sought-after cattle today. The cattle are raised in a traditional Japanese style, with a small group of cattle that are raised together.
What Makes Takamori Drunken Wagyu So Desirable?
Takamori Drunken Wagyu is one of the most highly prized beef breeds in the world, known for its substantial and marbled fat deposits. Takamori Drunken Wagyu has extremely tender and flavorful meat.
Because it's such a rare breed of cattle raised in a singular location, it's also one of the more expensive types of beef available and is often in high demand. The high demand and limited supply results in the meat being hard to find in stock and a much higher price tag.
Try Our Takamori Drunken Wagyu Selections
While it may be hard to get your hands on this luxury beef, Holy Grail Steak is one of few U.S. beef suppliers that has Takamori Drunken Wagyu on the menu and is available for purchase online. In fact, we have several different Takamori Drunken Wagyu cuts to choose from, including:
Takamori Drunken Wagyu Ribeye - 13-15oz.
The Takamori Drunken Wagyu Ribeye is another extraordinarily tender and flavorful cut of beef. The ribeye is cut from the rib portion of the cow and has a very large and flavorful marbling of fat. The ribeye is considered one of the most delicious cuts of beef available.
Takamori Drunken Wagyu - Strip - 13-14oz.
The Takamori Drunken Wagyu Strip Steak is one of the most popular cuts of beef available at Holy Grail. This is a long strip of beef that has been cut from the loin. The loin is the most tender and flavorful part of the beef. The loin is also one of the largest cuts of beef and is excellent for grilling and pan-searing and is an ideal cut for steakhouse preparation.
Takamori Drunken Wagyu Hibachi Strip Steaks - 8oz.
The Takamori Drunken Wagyu Hibachi Steak is a popular cut of beef. It's a boneless steak that has been cut from the striploin. The striploin is a very tender and flavorful cut of beef that simply melts in your mouth when prepared just right.
Join our Newsletter Today for the Latest Updates on Our Takamori Drunken Wagyu
We are delighted to announce that Takamori's Drunken Wagyu is now available to recreate unique steakhouse experience at home. Enjoy a fine dining experience with family and friends. We have an expanding selection of Takamori Drunken Wagyu steaks, hibachi steaks, and ribeyes for all of your family's dining needs.
Takamori Drunken Wagyu is in demand, and sells out frequently. Join our newsletter to be the first to know when it becomes available.