WAGYU is a Japanese beef cattle breed derived from native Asian cattle. The name ‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and 'gyu’ means cow. Wagyu Japanese cattle consist of four breeds: Japanese Black, Japanese Brown, Japanese Poll, and Japanese Shorthorn. Ox-like in structure, these breeds are bred for field work.
Wagyu beef is intensely marbled with softer fat, has higher percentages of mono-saturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor when compared to other beef.
At La Queue de Cheval Steakhouse and Raw Bar, we serve the Wagyu steak cuts only on the bone. This makes the experience even more exciting, allowing even more flavor beyond the abundant marbling found in these cuts.
We treat the Wagyu gently and in the same fashion as the Dry aged beef; utilizing large cuts for sharing, to allow the guests to fully experience Wagyu as it should be eaten.
Many restaurants and other Steakhouses sell Wagyu by the ounce and boneless, but at the Queue de Cheval, we sell it as a celebrated grand steak with a hefty price tag…but people that recognize this quality will always appreciate the effort we make in offering these cuts.