We are so privileged to be invited to eat the authentic Wagyu steak at the Ngs place. We felt so so blessed to be able to enjoy this meal with the family. Do you know that to eat a 300g of Wagyu steak will cost us about $45 in a restaurant?
What is Wagyu?
Wagyu cattle are genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. Also known as Kobe-style beef, the meat from Wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavour, tenderness and juiciness, and its high market value.
Wagyu are able to marble without developing excessive amounts of surface subcutaneous fat, which stays with the meat from cooking to plate. Wagyu beef with a MBS3 grading has a fat content of 8%. As the meat is cooked, the fat melts, with the finished product having a fat percentage of 6%. Any product that has a fat content of less than 10% will be endorsed by the Australian Heart Foundation.
The superior flavour of Wagyu meat arises from the presence of a high amount of oleic acid a monounsaturated fat in the meat (these fats have the effect of lowering blood cholesterol). The fat is evenly distributed throughout the muscle, rather than being laid down as subcutaneous deposition - marbling.
Wagyu cattle have the unique ability to marble more rapidly than any other breed found in traditional Australian herds.
The Ngs managed to get wholesale Wagyu steak from their food supplier. They are ALWAYS so resourceful.
The most amazing thing is you do not need to put any seasoning or oil on the steak. It is as fresh and "real" as it is.
Fresh salad with homemade Mayo. Mr Hoby felt that it was the BEST Mayo he ever eaten. 
In Aussie, they have a term called eat the Beef with the Reef, and here is our reef, super fresh, big and juicy garlic prawn. 
How to not grow fat here? We are always fed with good food....
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