An Ode To Wagyu...

The Brewster Inn
Jan 25, 2018
2 min read

The countdown is on!

Tomorrow night at 7PM, The Brewster Inn is bringing a little taste of Japanese cuisine to Cazenovia with our Wagyu Beef dinner.

For our third Chef's Table of the season, Executive Chef and Co-Owner Jason Wright will be preparing an entire 6-course meal entirely of wagyu.

What is Wagyu?

The word "Wagyu" literally translates to "Japanese cow" which is essentially what it is. But it is so much more than that! The beef itself is known for its richness and the intensity of its flavor due to its intricate marbling. To learn more about marbling, click here.

Wagyu vs. Kobe Beef

Every ribeye is a steak, but not all steaks are ribeyes. A similar rule applies to Kobe and Wagyu beef: Every Kobe steak is Wagyu, but not all Wagyu beef is Kobe.

The roots of Wagyu’s superiority can be traced to the late 1800s. During the 1880s, several breeds of European cattle were introduced to Japan and crossbred with native Japanese breeds. The four strains of cattle that resulted dominate the Japanese beef trade to this day. These four varieties are the only true strains of Wagyu cattle:

Japanese Black: Originally raised as work cattle, Japanese Black beef is prized for its intensive marbling.
Japanese Brown: A leaner, healthier breed of cattle, known for its light, mild taste.
Japanese Shorthorn: While also lean, Japanese Shorthorn is rich in inosinic and glutamic acid, highly prized for the savory flavor they give beef.
Japanese Polled: Similar to Brown and Shorthorn in leanness, Japanese Polled is known for a gamier texture and rich, meaty taste.

Over 90% of all Wagyu are Japanese Black strains, so when someone says “Wagyu,” they are usually referring to Japanese Black cattle.

...you may ask "How are we creating an entire menu around beef?". Well, the answer is simple.... join us and see! See below for the full menu of the night.

First Course

Wagyu Cruda

with white anchovies shaved grand & Meyer's lemon

Second Course

Oxtail Consomme & Bone Marrow Dumplings

rosemary, pinot noir & scallions

Entree

Stonewood Farm (local) Beef Short Rib

Truffled potato puree, roasted carrots & red wine jus

Dessert

Spotted Dog Pudding

Brandied vanilla custard, raspberry compote & local maple syrup