How to Use Wagyu in a Sentence

Wagyu

noun

• Cogan: The more that people want to eat the Wagyu beef of true crime as opposed to the Big Mac true crime is good for us.
  — Addie Morfoot, Variety, 28 July 2023
• Even though the menu changes every season, the Wagyu burger is a staple.
  — Kira Turnbull, Travel + Leisure, 2 Apr. 2024
• Catch is one of the few places on the planet that’s certified to sell authentic True A5 Kobe, the highest grade of Wagyu beef.
  — Madeleine Marr, Miami Herald, 6 May 2024
• What to order: The Wagyu beef shawarma, slow-cooked on a vertical spit, is the best protein option on the menu.
  — Pam Kragen, San Diego Union-Tribune, 5 Apr. 2024
• According to the brand, the Wagyu was wrapped in twine and suspended in the clay pots to cook for 14 hours during the first part of the distillation process.
  — Jonah Flicker, Robb Report, 12 Aug. 2024
• Kobe Beef Kobe is a type of beef that comes specifically from Wagyu cattle.
  — Josie Goodrich, USA TODAY, 7 July 2023
• Main entrees include Wagyu steak and eggs, salmon, filet medallions, berry French toast, and crab Benedict.
  — Elaine Rewolinski, Journal Sentinel, 22 Mar. 2024
• Entrees include berry french toast, crab Benedict, filet medallions, sauteed salmon, Wagyu steak and eggs, and Duroc pork chop.
  — Journal Sentinel, 26 Apr. 2024
• Expect finely aged meats from local heritage herds and Kobe-style Wagyu beef.
  — Lauren Hubbard, Town & Country, 18 July 2023
• Dudley Market’s patties are made with American Wagyu beef in a blend of half hanger, half chuck, which keeps the fat content high.
  — Stephanie Breijo, Los Angeles Times, 21 July 2024
• One booth is hawking Wagyu beef jerky, another wants to introduce you to gochujang cheese.
  — Jenn Harris, Los Angeles Times, 29 Jan. 2024
• The meal starts with a selection of Japanese Wagyu, followed by a more Wagyu marinated for 48 hours in the chef’s special sauce.
  — Sherrie Nachman, Forbes, 6 Sep. 2024
• Each guest selects a Wagyu knife from a box presented tableside.
  — The Indianapolis Star, 27 Feb. 2024
• The menu’s top-selling item is the Patty Melt, a $20 Wagyu smash burger made with two patties, caramelized onions, secret sauce and American cheese on sourdough bread.
  — Pam Kragen, San Diego Union-Tribune, 24 Nov. 2023
• The group also dug into Wagyu cheesesteak bites and crab legs while sipping on Coors Lights before hitting the casino floor for a little gambling.
  — Erin Clack, Peoplemag, 24 Feb. 2024
• The 3-pound Wagyu tomahawk steak is served with au gratin potatoes and roasted garlic asparagus.
  — Sarah Blaskovich, Dallas News, 23 June 2023
• Lighter options include the young pea salad with marinated Wagyu, bean pods, and yuzu vinaigrette.
  — David Farley, Travel + Leisure, 1 Sep. 2024
• Lobster and Wagyu, not necessarily palace fare in the past, share the menu with more typical abalone with rice porridge, and a royal hot pot with scallops.
  — Florence Fabricant, New York Times, 9 Apr. 2024
• Pad thai can be a vegetarian dish, but different chefs also put their own spin on it by adding the protein of their choice, such as shrimp, crab, salmon or even Wagyu beef.
  — Isabelle Kliger, Smithsonian Magazine, 1 July 2024
• Tien elevates the idea by wrapping ground Wagyu beef, perfumed with lemongrass and funky with fish sauce, in easier-to-find perilla leaves that give the meat a minty freshness.
  — Tom Sietsema, Washington Post, 1 Mar. 2024
• The restaurant is known for its Wagyu beef burgers and sliders as well as its fried chicken and Korean-style eggplant sandwiches.
  — Pam Kragen, San Diego Union-Tribune, 23 Jan. 2024
• Two larger plates of striped bass and Wagyu ribeye are rounded out with a corn ice-cream dessert and smaller traditional Korean sweets.
  — Tori Latham, Robb Report, 4 Sep. 2024
• Domestic and imported Wagyu are sold at the butcher counter, and there’s an emphasis on seafood, both local and unique to this store, including some from the Toyosu market in Tokyo.
  — Florence Fabricant, New York Times, 10 Oct. 2023
• Two smash burgers were topped with strips of Wagyu steak, black truffle puree, secret sauce, crispy halal beef bacon, caramelized onions and portobello mushrooms.
  — Susan Selasky, Detroit Free Press, 1 July 2024
• In his hands, the sort of drive that makes anyone plate and trash dozens of Wagyu steaks one after another begins to seem less like hustle, more like trauma displacement tinged with narcissism.
  — Hayley Maitland, Vogue, 9 July 2024
• American Wagyu sirloin; bife de lomo, an 8 oz. prime tenderloin; and then the big boy, the costilla gaucha, a 30 oz. bone-in short rib for two served with leaf lettuces, sweet potato, and chimichurri.
  — Jeremy Repanich, Robb Report, 28 Aug. 2023
• The menu’s Japanese A5 Wagyu, dry-aged or wood-fired steaks, costing roughly $145 on average, are paired with rich dipping sauces, from bearnaise to creamy horseradish.
  — Phillip Valys, Sun Sentinel, 8 July 2024
• At a recent Pizzeria Sei test tasting, toppings ranged from California-roll-inspired to decadent potato and caviar to silky Wagyu beef tongue.
  — Tori Latham, Robb Report, 23 Apr. 2024
• For a course of Wagyu beef, a nearly purple marbled wedge grilled on a charcoal stove called a shichirin, I was presented with a selection of rustic knives with handles made from tree branches or antlers.
  — Hannah Goldfield, The New Yorker, 11 Dec. 2023
• Dishes here range from classic to contemporary Andorran fare with a heavy focus on chargrilled meat like Wagyu beef.
  — Lane Nieset, Vogue, 14 Nov. 2023

Last Updated: 16 Nov 2024