James Whelan Butchers: Wagyu Beef Steaks

Waygu SteaksWagyu beef is fast becoming one of the most desirable meats in the world. Described as the Foie Gras of beef, Wagyu has become famous for its intense marbling which produces a tender, juicy, naturally enhanced flavour to the meat.

The meat is high in omega 3 and omega 6 fatty acids as a result of its intense marbling. Wagyu is proven to be significantly lower in saturated fat and higher in healthy monounsaturated fat making it far healthier than any other breed of beef available on the market.

This high degree of marbling is unique to the Wagyu breed and gives the meat  a buttery flavor which cannot be rivaled in tenderness or juiciness by any other beef.

Cooking Guidelines for Wagyu Striploin and Wagyu Burgers

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers

2 Responses to “James Whelan Butchers: Wagyu Beef Steaks”

  1. Paul says:

    Hmmm, I *do* like well-marbled beef. My first time on your site, adding to favourites here and will come back to browse later.

    To beef!

  2. […] on the day, Tipperary’s James Whelan Butcher main man Pat Whelan’s ah-mazing Wagyu steaks deserve a mention here as outstanding and totally unique Irish […]

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