Sold in 320 - 380g

Background:

Mishima Reserve Wagyu is a brand of American Wagyu beef, known for its extraordinary tenderness, rich flavor, and intricate marbling. Mishima Reserve's Wagyu cattle trace their lineage back to historic Japanese bloodlines, specifically the Kuroge Washu, the source of famed Kobe beef. They prioritizes sustainable and ethical practices. Their cattle are raised on family-run ranches across the United States, with a focus on animal welfare and environmental responsibility. The cattle are never given antibiotics or hormones and are fed a natural diet rich in grains and forages. They are also given ample space to roam and are treated with care and respect.

Taste:

The taste profile of Mishima Reserve Wagyu is unique and complex, often described as a luxurious and intense experience. The defining characteristic is the abundant marbling, creating a melt-in-your-mouth texture and a buttery, almost sweet flavor. Think of it as the most tender and flavorful steak you've ever had, amplified. Due to the Wagyu genetics and natural diet, the meat itself boasts a robust, concentrated beef flavor. It's not simply fatty, but has a distinct meaty umami depth that complements the richness. Beyond the base notes, a symphony of subtle complexities unfolds with each bite. Some describe hints of grass, nuttiness, or even a slight smokiness depending on the cut and cooking method.

Perhaps the most remarkable aspect is the incredible tenderness. The marbling and careful raising result in meat that practically disintegrates on the tongue, making it an unparalleled texture experience. Naturally, the fat content keeps the meat incredibly moist and juicy throughout the cooking process. Each bite releases a burst of flavor and richness that lingers on the palate.

The ribeye comes from the rib section, boasting incredible marbling and pronounced fat cap. This marbling is one of Mishima Reserve's hallmark features, contributing to the melt-in-your-mouth tenderness and rich flavor. Prepare for an explosion of flavor with the ribeye. It's incredibly beefy and buttery, with a hint of sweetness from the marbling. Each bite offers a textural contrast between the tender meat and the flavorful fat cap.

The ribeye's versatility shines through in multiple cooking methods:

High-heat searing: A popular choice to lock in juices and create a delicious crust on the exterior.

Grilling: Similar to searing, grilling adds smoky notes that pair well with the richness.

Reverse Searing: For more even cooking, start by baking the ribeye at a low temperature before finishing with a quick sear.

Suggested Pairing:

Pairing wine with Mishima Reserve Wagyu requires thoughtful consideration to complement its rich and complex flavor profile.

The robust reds of Cabernet Sauvignon, Syrah/Shiraz, Malbec stand up to the richness of the Wagyu and can even cut through the fat with their tannic structure. Look for wines with pronounced fruit flavors and some oak aging for added complexity.

Pinot Noir, a lighter-bodied option that can work well if the Wagyu is not overly marbled or cooked rare. Opt for Pinot Noirs from cooler climates with vibrant acidity and earthy notes to balance the meat's richness.

Granache grape can produce lighter-bodied wines with surprisingly good pairing potential for Wagyu. Look for Grenache from Spain or the Southern Rhône with vibrant fruit flavors and a touch of peppery spice to cut through the fat.