by lspeed | May 31, 2026 | KNOWLEDGE: MEAT ESSENTIALS
The word Churrasco sounds like it should come with a drum roll. Or at least a man in a wide hat, carrying a sword-length skewer of sizzling beef. In reality, it comes from something far more practical – fire, meat, and a group of hungry cattle herders with time on their hands. The term has pre-Latin roots and is closely related to Iberian terms for scorching or burning, such as the Salamanca dialect Churrusco (”piece of burnt toast”) or Spanish Socarrar (”to scorch”). In colloquial use, it simply means barbecue for grown ups.
The overall Churrasco culinary tradition though traces its roots to the Gauchos of southern Brazil, Argentina, and Uruguay. These are the cowboys of the Pampas, the wide open herding spaces of the southern part of the American continent. Their job demands long days riding, herding, and occasionally deciding that lunch should involve a serious cut of beef, roasted over open flames. No complicated marinades, no delicate plating, just salt, smoke, and patience. The result is meat that tastes unapologetically like itself, which is – as culinary philosophies go – refreshingly honest.
From there, Churrasco evolved. In Brazil, it became almost ceremonial. Enter the Rodízio, an endless parade of meats carved table-side, where the only real decision is when to surrender. In Argentina and Uruguay, the spirit remained closer to the Asado grill tradition, meaning slower, more communal, and arguably more philosophical. Fire is not rushed, and neither is conversation.
Travel north, and Churrasco starts to shift shape. In parts of Latin America, it can refer to a specific cut of grilled beef, often thinner, sometimes served with rice, beans, or chimichurri. The word stretches, adapts, and politely refuses to stay boxed into a single definition. It is less a recipe and more a mindset – cook meat over fire, do it well, and do not overcomplicate things.
Which brings us to the interesting bit. What does Churrasco signal in the context of an à la carte steakhouse like ours? It means borrowing the soul, not necessarily the format. The essence of Churrasco is respect for the product and confidence in simplicity. That aligns neatly with a well-run steakhouse like ours that focuses on individual cuts, precise cooking points, and letting each steak perform on its own terms.
At the same time, the Latin influence adds a certain looseness. A sense that dining should feel lively rather than ceremonial. Sauces like chimichurri or tomato salsa step in where classic steakhouse butter might otherwise dominate. Sides lean brighter, and Latin guitar music quietly doing its part. The atmosphere softens, the edges round off, and the whole vibe lands somewhere between precision and ease.
In that sense, Churrasco is less cooking method than culinary philosophy of fire, simplicity, and a bit of swagger. How very cool is that.
Image Credit: https://www.churrascophuket.com (AI Generated)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | May 10, 2026 | KNOWLEDGE: MEAT ESSENTIALS
We don’t use it, and it has not exactly been lobbying for a place on menus around the world – ours included. But the term Vaca Vieja has a habit of sticking in the mind once encountered. It sounds like something disgruntled diners may mutter under their breath, yet in certain beef-obsessed circles it carries respect.
As it turns out, “old cow” is not an insult but a sign that things may get interesting. The story begins in northern Spain’s Galicia and Asturias regions, where cattle historically had long and productive lives before anyone considered turning them into dinner. These were working animals first and foremost which pulled, produced, and contributed. The idea that they should be eaten young and efficiently was seen as downright idiotic. Slaughter was not the starting point, but the epilogue.
Which brings us to the defining feature – Vaca Vieja refers to cows that have taken their time, often five to ten years, while most modern beef barely ever makes it past its second birthday. The result is not subtle, but shows up as meat that is darker, with much firmer texture, and flavour that arrives with a distinct point of view. There are nutty notes, mineral edges, and the suggestion that the animal has seen life and is not shy about it.
For a long time, this was not at all a premium pitch. Older animals were, quite sensibly, directed towards stews and slow cooking where patience would do the heavy lifting. Then, somewhere between curiosity and stubbornness, a handful of chefs and butchers looked at the situation and decided that perhaps the problem was not the meat, but the expectations placed upon it. Instead of trying to make the meat behave younger, they leaned into what it already was.
Restaurants such as Casa Julián de Tolosa and Asador Etxebarri began treating Vaca Vieja with care rather than caution. Proper ageing, careful butchery, and a confident hand with fire transformed it from an afterthought into something that commands attention. There is also a broader cultural thread running through all of this. Spanish food traditions tend to favour character over uniformity, and Vaca Vieja fits neatly into that philosophy. It sits comfortably alongside cheeses requiring consideration, cured meats that reward patience, and wines that are not constantly concerned with pleasing everyone at the table.
Today, Spain remains its natural home, but the idea has started to travel. Butchers and chefs in France, Italy, England, and amongst Latino communities in the United States have begun exploring the territory. The aim is not to chase tenderness at all costs, but to see what happens when flavour is given time to develop.
It does remain, by any measure, a niche, because older beef demands skill and a willingness to accept that it may not behave quite as expected. But that, arguably, is part of the appeal. Instead of smoothen things out, Vaca Vieja keeps a few edges intact.
In doing so, it reminds us that not all good things in life need to be easy.
Image Credit: https://www.churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Apr 12, 2026 | KNOWLEDGE: MEAT ESSENTIALS
Few culinary ideas have adapted quite as shamelessly as the kebab. At its simplest, it is meat and fire, occasionally mediated by a stick. From that modest premise emerges a sprawling, multilingual empire of flavour, technique and local pride, each version insisting it is the original while overtly borrowing from its neighbours.
The word itself traces back to the Persian Kabāb, meaning roasted or grilled meat, which feels reassuringly direct. Early forms likely appeared somewhere in the Middle East, where open fires, skewers and hungry people have long coexisted in productive harmony. Soldiers are credited with popularising the concept, skewering meat on swords and cooking it over campfires, which may or may not be historically precise but remains an unbeatable image.
From there, kebabs fanned out across empires and trade routes with the quiet efficiency of a great idea. The Ottomans carried them through Anatolia into southeastern Europe. Merchants and migrants spread them further still. By the time the modern world caught up, the kebab had acquired a passport thick enough to rival that of an airline pilot.
In Turkey, Şiş Kebab refers to cubes of meat grilled on skewers, often lamb, occasionally chicken, always taken seriously. Adana Kebab arrives as a long, hand-minced cylinder of spiced meat clinging to a flat skewer, named after the city that insists it alone understands the correct ratio of fat, heat and seasoning. Döner Kebab rotates majestically on a vertical spit, shaving off crisp edges into bread, wraps or plates with the sort of confidence usually reserved for culinary royalty.
Greece takes the kebab and gives it a sunnier disposition. Souvlaki returns to the skewer, typically smaller pieces of pork or chicken, grilled and served either on the stick or wrapped in pita with tomatoes, onions and a generous application of tzatziki. Then there is Gyros, the Greek cousin of the döner, where vertical spits of layered meat produce crisp, savoury shavings that find their way into warm flatbread.
In Israel, the Kababim are both a staple and a social canvas. Influenced by Middle Eastern, North African and Eastern European traditions, Israeli kebabs often resemble kofta, spiced minced meat grilled on skewers, but the accompaniments tell the broader story. Fresh salads, tahini, pickles and soft pita bread turn the dish into something lively and textured, less about the meat alone and more about the interplay around it. It is casual food, but with a quiet sophistication.
Cross into the Arab world and the names shift again. Shish Taouk offers marinated chicken with a gentle citrus lift, while Kofta trades cubes for minced meat shaped into logs, patties or whatever geometry the cook prefers that day. In Iran, Chelo Kebab elevates the affair with saffron rice, grilled tomatoes and an expectation that this is not street food but a national statement.
India and Pakistan adopt and adapt with characteristic enthusiasm. Seekh Kebab brings spices to the foreground, turning minced meat into something aromatic and unapologetically bold. The tandoor enters the picture, adding both heat and theatre, while regional variations multiply faster than one can keep track of.
The concept began to loosen further, stretch and acquire local personality. Nowhere is this more evident than in the Balkans, where the kebab shed its skewer and reinvented itself as Ćevapi or Ćevapčiči. In Croatia, Serbia and Bosnia, these small, skinless sausages are typically made from a blend of beef, lamb and sometimes pork, grilled hard over charcoal until lightly charred outside and tender within. They arrive in warm flatbread, often with chopped onions, a swipe of Ajvar and occasionally a dollop of Kajmak, a rich, clotted dairy indulgence that behaves like a cross between butter and cream.
Across Russia and the Caucasus, Shashlik takes centre stage, usually larger chunks of marinated meat skewered and grilled over open coals. The marinades lean towards vinegar, onion and pepper, occasionally kefir, giving the meat both tenderness and a faint tang. In Central Asia, variations appear under names such as Mangal or simply skewered meat, often accompanied by flatbreads and raw onion salads that cut through the richness with admirable efficiency.
Eastern Europe, never shy of adapting a good idea, embraces kebab culture in its own pragmatic way. Romania offers Mititei, another close cousin to ćevapi, seasoned with garlic and spices, grilled until aromatic and served without casing. In Bulgaria and neighbouring regions, the lines between kebab, sausage and grilled meat blur further, suggesting that strict definitions were never the point. Then there is Germany’s late-night interpretation, where the kebab becomes both sustenance and social equaliser. There, the Döner Sandwich has achieved cultural citizenship, layered with salad, sauces and a level of engineering usually only seen at a Mercedes factory.
No survey of kebabs would be complete without Southeast Asia’s brilliant contribution – Satay. Smaller, neater and often more politely presented, satay takes the same core idea and refines it with marinades that lean heavily on turmeric, lemongrass, garlic and palm sugar. Originating in Indonesia and spreading across Malaysia, Thailand and Singapore, it swaps the ruggedness of large cuts for thin slices of chicken, beef or lamb, threaded onto slender bamboo sticks and grilled quickly over charcoal. Peanut sauce, rich, slightly sweet, faintly spicy, turns each skewer into a carefully balanced composition.
What makes kebabs endure is flexibility, less a single recipe than a shared language. They tolerate improvisation, reward good ingredients, and scale effortlessly from street corner to white tablecloth. And we would argue they always taste a lot better than an assembly line burger from one of the main brands. How about you?
Image Credit: https://www.churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Apr 1, 2026 | KNOWLEDGE: MEAT ESSENTIALS
Few dishes divide a dining room quite as savagely as Steak Tartare. It arrives composed, bold, and entirely uncooked. Half the table leans in with anticipation, the other half asks for the way to the nearest open heat source – or at least for a waiter with reassurance in their eyes.
The mythology surrounding tartare is more entertaining than accurate. The well worn story involves nomadic horsemen tenderising meat beneath their saddles as they crossed vast plains, producing a ready to eat protein by the end of the journey. It is a compelling image, though the culinary results would have been less Parisian bistro and more culinary and medical apocalypse.
The much more credible version places tartare firmly in 19th century Europe, where finely chopped and lightly seasoned raw beef began appearing in French and Belgian kitchens. Its identity took concrete shape in 1903 in Auguste Escoffier‘s ‘Le Guide Culinaire’, where he codified a Steak à l’Américaine into the seasoned raw dish we now recognise. Chefs eventually borrowed the “tartare” name as a nod to those earlier tales. A good food story, after all, should rarely go to waste.
Whatever its precise origin, the modern tartare is a study in restraint, but with a hint of bravery. First rate fresh beef, chopped rather than minced, and seasoned with a light but deliberate hand. Capers for acidity, shallots for bite, perhaps a whisper of mustard, a dash of Worcestershire, and the quiet luxury of an egg yolk resting on top like a golden seal of approval. The best versions are assembled rather than engineered, each component allowed to speak without shouting.
Like all seemingly simple dishes, tartare has invited endless interpretation. The purists prefer it austere, with little more than beef, salt, pepper, and that yolk. Others lean into embellishment, introducing truffle, anchovies, or even a splash of cognac or rum. In Italy, you might encounter Carne Cruda, dressed with olive oil and lemon, while in Korea, Yukhoe brings sesame oil, pear, and a sweeter profile to the table. The idea seems to travels well, even if its acceptance often does not.
And that reception is where things can become entertaining. Menus are not always read with forensic attention, hence the necessity of spelling things out, sometimes literally. At Churrasco Phuket Steakhouse, we learned this the empirical way. After one too many moments of polite confusion, followed by the gentle but unmistakable question of whether the kitchen might “finish cooking it,” we introduced a small but necessary line beneath the dish: “This Dish Is Served Raw.” Not hinted at, not implied, but stated with diplomatic clarity and in three languages.
Even then, surprises occur. The first bite lands, followed by a pause, then the dawning realisation that no amount of waiting will cause that dish to cook itself. At this point of slight embarrassment, a delicate negotiation begins, often with a discreet request to please take it back. Usually, a compromise is reached involving searing, which quietly transforms tartare into something else entirely. And rather misses the whole point of this dish.
Which is precisely that it is raw, about texture, freshness, and trust. Trust in sourcing, in handling, in hygiene, and in a kitchen that understands exactly what it is doing. This is not a dish to approach casually or experimentally in just any setting. It rewards quality and punishes shortcuts with admirable efficiency. Which is why it is best ordered in reputable high end steakhouses like ours, with serious meat turnover and standards to match.
Handled properly, steak tartare is one of the purest expressions of beef you can find. Handled poorly, it becomes an unflattering anecdote. That may well the core of its enduring charm, a dish that leaves no room for error or misunderstanding.
Image Credit: https://www.churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Mar 25, 2026 | KNOWLEDGE: MEAT ESSENTIALS
In our restaurant, meat tenderisers have never been and never will be part of the conversation. Not quietly in a drawer, not hiding in the pantry, not even as a desperate late night experiment. We simply buy the best beef we can find, treat it properly, and let nature, experience, and skill do the talking. Good cattle, well raised, correctly aged, and handled with respect, does not require chemical persuasion, enzymatic subversion, or a session with a medieval hammer. The idea of forcing tenderness into a piece of meat that never had it to begin with is something we abhor.
That said, not every kitchen has the luxury of being that selective. Beef is not getting any cheaper, and the romantic notion of every steak being a perfectly marbled rib eye is charming but unrealistic. For those having to work with tougher and more economical cuts, tenderising isn’t culinary indulgence but commercial necessity. There are several widely used methods, each with its own logic, effectiveness – and occasional health drawbacks.
1. Mechanical Tenderising
This is the oldest trick in the cook book, and the most honest. A mallet, a blade tenderiser, or even a fork is used to physically break down muscle fibres. It works quickly and requires no chemistry degree. The downside is aesthetic and structural. Overdo it and your steak resembles upholstery rather than dinner. More importantly, piercing the meat can push surface bacteria deeper inside, which raises food safety concerns if the meat is not cooked thoroughly. In other words, you may achieve tenderness at the cost of inviting a microbiological adventure.
2. Dry Brining With Salt
Salt, that most civilised of ingredients, doubles as a subtle tenderiser. Applied in advance, it draws out moisture then allows it to be reabsorbed, gently breaking down proteins in the process. The result is improved texture and deeper flavour, with the added benefit of making you look like you know what you are doing. The risk is modest but real. Timing is crucial, because over-salting turns a decent cut into something reminiscent of expired disaster rations.
3. Acidic Marinades
Vinegar, citrus juice, wine. All the things that make culinary life pleasant also have the ability to soften meat by denaturing proteins. Used judiciously, they can add both tenderness and complexity. Used carelessly, they produce a curious duality, a mushy exterior and a stubbornly uncooperative interior. There is also the small matter of food safety if meat is left marinating too long at improper temperatures, which turns a dinner plan into a bit of a gamble.
4. Enzymatic Tenderisers
Papaya, pineapple, kiwi – nature’s quiet assassins of protein structure. These fruits contain enzymes that break down muscle fibres with impressive efficiency. Most commercial tenderisers rely on them, which sounds reassuring until you realise how aggressively they work. Leave them on too long and the meat loses all sense of identity, drifting from tender to something approaching pâté. No particular health risks, but dignity is not guaranteed.
5. Slow Cooking (Heat as Tenderiser)
Then there is time, the most patient of tools. Tough cuts rich in connective tissue, such as brisket or chuck, become tender when cooked slowly at low heat. Collagen melts into gelatin, delivering both softness and flavour. It is less a trick and more a transformation, but the risk lies in impatience or poor temperature control. Rush it and you are left with something chewy and resentful. Overdo it and dryness creeps in like an uninvited guest.
Tenderising is a workaround, not a solution. It exists because not all beef is created equal, and not all kitchens can afford to be choosy. Used carefully, these methods can elevate a modest cut into something more respectable. Used carelessly, and your guests will remember it, and not a good way.
Image Credit: https://www.churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Mar 1, 2026 | KNOWLEDGE: MEAT ESSENTIALS
We have been running high volume steakhouses long enough to recognise patterns, not only in Asia where we operate, but internationally. Food trends always arrive with conviction, confidence and usually a lot of press and influencer fluff. They peak somewhere between curiosity and virtue, and then quietly test whether guests actually want to order them twice.
Molecular foams had their moment. Activated charcoal had its fifteen minutes. Sous Vide found a secure place in modern culinary processes, and gold leaf still turns up occasionally, clinging stubbornly to desserts that never asked for jewellery.
So when plant based meat arrived, we did what we were supposed to do. We listened, we tasted, we ran some numbers, and then we put it on our menu. The motivation was not ideological, but practical. We were also a bit tired of that those moments at the table when seven enthusiastic carnivores pause politely while the eighth guest asked if there is anything suitable for them.
Plant based meat promised to smooth that moment out, offering familiarity without compromise, at least in theory. We started where the category performs best, with burgers. Later we tested the products with a few of our Asian dishes, because any product that can’t survive a hot wok, a grill and a sauce with a strong personality is unlikely to last long in this part of the world.
Then we waited and observed. A year later, we took it all off the menu again.
The numbers told the story with brutal clarity. On average, plant based meat generated roughly one order a month. Occasionally two, often none. This was not quiet sabotage, and we did not hide it in small print or price it punitively. The kitchen handled it with care, the service team understood the product, and it sat visibly on the menu for all to see.
Guests simply did not order it. What surprised us was not the reaction of dedicated meat lovers, which was always predictable. What surprised us was Asia, because Asia does not need fake meat, and this is where Western narratives misread the room.
Asian Chefs have been cooking deeply satisfying plant based food for centuries, without pretending it is something else. Tofu, tempeh, mushrooms, jackfruit, wheat gluten and fermented beans are not substitutes or apologies. They are complete cuisines in their own right, built on technique, texture and umami rather than imitation.
If you grow up with mapo tofu, you do not crave pea protein pretending to be pork. And if you are familiar with Buddhist vegetarian cooking, mock goose included, you already understand structure and savouriness without needing the illusion of beef. When a food culture is grounded in balance, fermentation and layering of flavours, novelty alone struggles to hold attention for very long.
Impossible Pork basil rice, plant based Rendang, and fake Satay made some sense conceptually. But in execution, they fall short. Stir frying is unforgiving, and high heat exposes texture immediately. Oil absorption becomes unpredictable, and sauces highlight weaknesses rather than hide them. What behaves well between a bun does not necessarily behave well in a wok.
Price compounded the issue. Asia’s foodies are intensely price literate, and know what pork and chicken and tofu and vegetables cost. Asking them to pay more for something more processed, less familiar and not clearly tastier was always going to be a challenge. Once the novelty faded, logic returned to the table. Health perceptions did not rescue the category either. Ultra processed is not a compelling selling point in a region where wet markets, fresh produce and daily shopping are still part of everyday life.
From our perspective as a restaurant operator, the negatives started piling up. Storage requirements were awkward, shelf life was short, and supply was inconsistent. Staff had to remember special handling protocols for an item ordered once a month. Menu space is finite and every dish has to justify its place. This one did not, so we removed it. End of story.
Does this mean plant based meat is finished. Not at all, we say, just that the hype phase is over, and whatever comes next will need to earn its place honestly. We see three future scenarios look plausible:
Blended Meats
This is the most realistic path forward. Burgers that are mostly beef with plant proteins folded in for yield and sustainability. Sausages that use mushrooms for juiciness and structure. Less meat rather than no meat. Taste remains familiar, price pressure eases, and environmental impact improves without asking guests to make a philosophical leap. Asia tends to favour pragmatic compromise over absolutism, and this approach fits that mindset well.
Food That Stops Pretending
The strongest vegetarian dishes in Asia succeed because they are honest. Tofu tastes like tofu, and mushrooms taste like mushrooms. Mycelium is used for texture, not disguise. When plant based products aim to be delicious on their own terms rather than imitating steak, chefs can actually work with them creatively. This shift is already happening quietly, and it feels far more durable.
Functional Niches
Airlines, hospitals, institutional catering and disaster relief environments value shelf stability, protein density and standardisation more than romance. Plant based meat fits these use cases well. It does not need to be loved, just to work.
As successful steakhouse operators, we never felt threatened by plant based meat. If anything, the experiment reaffirmed something reassuring. People who want steak will order steak, and people who want vegetables are perfectly happy eating vegetables. Especially in Asia, where plant based food never needed a lab coat to be taken seriously.
Image Credit: https://www.bath.ac.uk/ (University of Bath)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
