Wagyu Vs Kobe
Wagyu is a breed of cattle from Japan. Until 1980 it was exclusively from Japan (much like Champagne can only come from France). In the 80s wagyu embryos were shipped worldwide, with the US, Canada, and Australia being particularly successful at breeding the new cattle.
Kobe is a strain of wagyu that can ONLY come from Japan. There is NO locally grown KOBE. Kobe tends to have superior marbling and a butter like texture. This is normally the Wagyu people refer to for the extreme cost. However this level of fat is not to everyone's liking
Ottawa Valley Meats Wagyu
With the above mentioned information we ordered some Canadian Wagyu Striploin (12oz) at an incredible price of $25 each. They arrived individually packaged and flash frozen looking almost exactly like the photo provided. The thickness was close to 1 inch and well trimmed.
After lightly spicing with Montreal steak spice, we grilled them on a Weber BBQ on high heat to a medium rare with 3 minutes per side.
The steak could of been cut with a spoon and immediately exploded with flavour in our mouth. The portion was perfectly sized for myself and was the talk of the table for the next 3 days. We fully recommend trying the Wagyu from Ottawa Valley Meats! 5/5