"Drunken Wagyu" write-up from Eat in Seattle
Seattle steak connoisseurs will soon be able to check off a very unique item from their culinary bucket list.
Beginning Tuesday, May 7, John Howie Steak will have an extremely limited supply of A5 Takamori Japanese Wagyu beef, uncommon because cattle are exclusively fed a sake mash from the Dassai-Asahi Brewery to earn the nickname ‘drunken wagyu.’
The genetic predisposition of these cattle – raised on the Iwakuni Farm in the Yamaguchi Prefecture of Japan – combined with the unique fermented rice feeding program, creates a distinctive flavor with exceptional tender meat qualities for a smooth, rich and sweet, savory finish.
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"John Howie Steak Brings ‘Drunken Wagyu’ to the PNW" from 425 Magazine
Wagyu beef has been all the rage on the culinary scene for its distinct, tender flavor, and John Howie Steak is now offering an even more rare version the high-end beef.
As of yesterday, the steakhouse began offering A5 Takamori Japanese “drunken wagyu,” which gets its name because the cattle are exclusively fed sake mash from the Dassai-Asahi Brewery.
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"John Howie Steak Serves Drunken Wagyu" from Seattle Met
Meat enthusiasts, rejoice! John Howie Steak is bringing an extremely limited batch of one-of-a-kind beef to the Pacific Northwest for the first time. Head chef Mark Hipkiss will be on hand to cut six- and eight-ounce servings of “drunken Wagyu.” The Japanese cattle get their rich flavor via a sake mash diet from a single brewery. Which is to say that this beef boasts a unique taste you simply can’t find in sober American cattle. Word to the wise: Have an early dinner; these cuts will go fast. John Howie Steak Bellevue, $175–$200
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