Japanese Wagyu Beef Returns For a Limited Time To Copa Restaurant at Four Seasons Resort Orlando

Published on : Thursday, February 9, 2017

cq5dam.web.press.400.keepaspectratio (7)The 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, Matsusaka beef, the ultimate within the Japanese beef industry, was 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. Now, the rare delicacy is back on the Capa menu for a limited time.

“I’m very happy to partner again with the Matsusaka Region, as the strength of its flavour and delectable fattiness makes it like the ‘dessert’ of beef,” says Executive Chef Fabrizio Schenardi. “Japanese wagyu meets extremely specific characteristics and must come from one specific breed. I love to share this exceptional meat with our guests.”

For ten evenings, February 10 through 20, 2017, the Matsusaka beef is available at Capa, in a special tasting called “From Matsusaka with Love” – perfect for Valentine’s Day. The tasting menu is offered for USD 225 per couple, including a trio of wood-grilled special grade Matsusaka beef: 3-ounce strip loin, 3-ounce tenderloin and 3-ounce ribeye.  An optional wine pairing is available, as well as the full Capa menu for choice of a la carte side dishes.

Matsusaka beef from Mie Prefecture has been recognised and honoured with the highest rankings for decades in the Japanese beef market.

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 till 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.

 

 

Source:- Four Seasons Hotel & Resort

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