JAPANESE WAGYU MARBLE BEEF
New of the season at Ember Restaurant - menu of Japanese low-power Wagyu intensive marbling beef
Juicy and tender Wagyu meat, dissected by strips of fat, has a bright and delicate taste and is one of the best natural diet products in the world.
According to Japanese standards, Wagyu beef must be obtained from a bull of one of four Japanese breeds or from an animal obtained as a result of interbreeding between two of them. The origin of the cow is always confirmed by the pedigree and individual number. Another important condition is that the goby must be born and raised in Japan.
Rich source of vitamins and healthy fats
The fat of this type of meat is very soft. Due to the high proportion of monounsaturated fats, it has a low melting point and is rich in Omega-3 and Omega-6. It is healthier and, while significantly emphasizing the taste of beef, does not raise cholesterol in the human body. Once in the body, Omega-3 and Omega-6 easily enter into chemical reactions, converting excess fat and carbohydrates into energy. Also, Japanese marbled beef is a rich source of vitamin B12 and easily digestible iron.
Due to many factors and difficulties in Wagyu meat's cultivation it has premium cost. With a truly Japanese approach to beef making and the art of Ember's Chef Randy Miharja, you can enjoy this delicate, melting-in-your-mouth delicacy today.
Choose the table you like and we will contact you to confirm the possibility of booking it