Halal Steakhouse in KL For Japanese Wagyu | A5 Omi Beef

November 21, 2019

New special! Japanese A5 wagyu beef is now served in our steakhouse. 

 

Serving the finest wagyu steak from Japan, Kay’s Steak & Lobster visions to bring this premium steak to the small district of Putra Heights. Eating fine steaks refers to having certain table manners and dining etiquettes. But, our steakhouse is a place where you can chill out. Let’s indulge in this melt-in-your-mouth A5 Omi Beef in a casual and cosy setting we have to offer.

 

History of Halal Japanese Wagyu In Malaysia

Japanese Wagyu has earned its reputation as the most exclusive and premium beef in the world for decades. But, do you know that the importation of wagyu beef from Japan to Malaysia was approved only in 2017? 

 

Malaysia is a country which is predominantly Islam. Thus, all meats supplied to Malaysia should pass the JAKIM’s audits for halal compliance. After two meat processing plants in Japan received approval, the Wagyu beef is locally available in Malaysia market.

 
Being one of the halal steakhouse in Kuala Lumpur, Kay’s imports only top quality A5 Omi Beef for the authentic, top-graded beefy flavour, which is among the 15 ranks of wagyu from C5 to A5. 

 

What Exactly Is Wagyu?

Wagyu refers to the Japanese breeds of beef cattle, where Wa stands for Japanese and Gyu means beef.  Having four breeds of Wagyu cattle native to Japan, namely Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn, they are more widely known by their place of origin. 

 Originating in Omi Province, a predecessor of Shiga Prefecture, Japan, Omi Beef is one of the top 3 brands, along with Kobe beef and Matsusaka beef. In fact, it is said to be the oldest brand of wagyu beef, established in Japan for its uncompromising quality. 

 

Why is Wagyu So Expensive? 

If you’re a meat enthusiast, you would know that Waygu from Japan is the most expensive meat on the market. Up to $200 per pound (around RM54.56 per 100g), it’s a breed with a unique genetic predisposition to marbling its fat inside the muscle tissue. 

 

According to the JMGA (Japanese Meat Grading Association) Beef Carcass Grading Standard, the standard consists of Yield Grade (A, B and C) and Quality Grade (1, 2, 3, 4 and 5). Yield Grade rates the proportion of meat obtained from a certain part of the cattle body. Whereas, Quality Score is ruled by 4 criteria. This includes beef marbling, colour and brightness of meat, firmness and texture of meat as well as the colour, luster and quality of fat. 

Through a strict testing process, Wagyu graded with A5 the meat with the highest grade given only to the finest meat. With a higher fat-to-meat ratio, it translates into better-tasting and more tender beef and of course, a higher selling price. 

 

Nosh Our Steak To Your Heart Content

As you slice into a wagyu steak, look at how the fats are distributed evenly throughout the muscles. The steak cuts taste very consistent due to its perfect balance of meat and fat ratio, which melts in your mouth instantly as you chew. 

 

The skill of the chef determines very much how good steak tastes, but the quality of the beef is the decisive factor. Our Japanese Grade 5 Wagyu Beef is calling you!

 

If you haven’t tried a Japanese A5 Wagyu, visit Kay’s Steak & Lobster today. By then, you will understand why steak lovers drool over Wagyu steak.

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