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Published on : Wednesday, January 13, 2016
Japanese beef, known as wagyu, is famed for its soft, buttery texture, high marbling ratio and superior taste. For steak lovers, it’s often attested that there is no better steak experience than wagyu. In February 2016, for the first time in history, Matsusaka beef, the ultimate within the Japanese beef industry, will be directly imported from the Matsusaka Region of Mie Prefecture, Japan and introduced at Capa restaurant at Four Seasons Resort Orlando at Walt Disney World Resort.
Matsusaka beef from Mie Prefecture has been recognised and honoured with the highest rankings for decades in the Japanese beef market. Four Seasons Resort Orlando Executive Sous Chef Sam Faggetti travelled to Japan in March 2015 to learn about Matsusaka beef. Later this January, Stephen Wancha, Director of Food and Beverage for Four Seasons Resort Orlando, will travel to Japan as well.
“We strive to offer a variety of exceptional meats on the menu at Capa, and our wood burning grill gives our steaks an amazing flavour profile,” says Faggetti. “It has been a privilege to travel to Japan to learn more about the care and preparation of the Matsusaka beef, and we are honoured to offer this special tasting at Capa.”
For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.” The tasting menu is offered for USD 250 per couple, with an optional wine pairing available for USD 75 per person. The Matsusaka Beef Tasting for Two includes:
Trio of wood grilled special grade Matsusaka beef: 3-ounce strip loin, tenderloin and ribeye
Served with side dishes of patatas bravas, blistered pimientos, roasted asparagus and truffle aioli
Trio of steak sauces: rioja, peppercorn and verde
By definition, Matsusaka beef cattle can only be virgin female cows of the Japanese black wagyu variety that have spent the majority of their lifespan, up until the time of slaughter, in Matsusaka City and its surrounding area and are registered under the Matsusaka Beef Identification and Management System. Some cattle farmers provide beer to cows to stimulate their appetites and give them thorough massages to improve blood circulation and encourage even fat distribution. Many farms raise their cows in individual rooms so they can be finely managed and assure a comfortable, stress-free life for their cows.
Matsusaka beef producers spare no effort to produce the highest quality, richest, most finely dispersed marbling possible while managing their cows on a day to day basis. The rich marbling results in an exquisite taste.