Rob Enjoys Terrific Wagyu Tasting at III Forks
Wagyu is the name for Japanese beef. It is beautifully marbled and highly prized for its amazing texture.
In a tasting At III Forks last week, I had the chance to sit down with Chef Eric Nixon and sample various cuts of Wagyu raised in Pittsburgh, Tex. The beef is characterized by layers of fat interlaced within the facia and muscular structure. To say that Wagyu melts in your mouth is not an overstatement. In fact, on a first bite your mouth temperature will actually further “cook” the beef and release the fat that contributes to the amazing flavor.
III Forks actually serves a huge Wagyu Tomahawk ribeye. While the price point is high at $186, it is comparable to what the highest-end steakhouses in the U.S. charge for this coveted beef.
The famous Kobe beef is actually comprised of a particular strain of Wagyu called Tajima-gyu. Kobe takes its name from the capital city of the Hyogo region. Much like Champagne vs. sparkling wine, the beef must be raised in Kobe to be able to bear the name.
As for me, the Wagyu I sampled at III Forks will suffice. It’s a simply incredible experience. I recommend medium rare and a one way ticket to steak paradise!
III Forks
111 Lavaca St
Austin, TX 78701
(512) 474-1776
