Having eaten the Wagyu beef the other week, I thought it would be great if I could take closeup photos of the meat to show the marbling effect of the fat running through the meat. Having eaten the Aldi rib-eye steaks the week after the Wagyu beef, I noticed that the Wagyu definitely had more flavour. Hence when the opportunity arose again to buy the Wagyu beef, I could pass on the chance.
I used my Olympus E-P5 with the Olympus FL600R flash to capture these images. In the past, I shunned meat which had this marbling effect of the fat, but have since realised that this is actually a prized feature of premium meat – and actually can make the meat taste so much better.
I have to say that thought the steak costs more than that from Aldi, the difference in taste justifies the extra cost. There are people who think that Sous vide method of cooking can make ordinary meat taste great. But if you use great cuts of meat such as Wagyu beef, then the meal can be truly amazing. My wife was lamenting that her slice of sirloin steak was nearly finished, as she could even even more – signs of a great slice of steak.