Beef

There are four types of wagyu, (Japanese beef): black, reddish brown, hornless and short-horned. Black beef is the most common. Matsuzaka beef, also known as Kobe beef, omi beef and yonezawa beef, are the top-quality meats. They are massaged with beer, which helps to distribute the fat, so making the lean meat more tender, and wagyu meat is pink rather than red. The attention the Japanese give to their beef is highly labour intensive, which accounts for its ferociously high price. Wagyu is not available in the West but you can use sirloin or fillet instead. For sukiyaki and shabu shabu, where almost transparent slices are required, choose a roasting joint without a bone, or fillet. If a joint is used, trim off the fat completely and cut into 4–5cm/1½–2in thick oblong pieces, then freeze for two or three hours. Remove to the refrigerator, leave for 1 hour to half thaw and then slice into paper-thin oblong pieces. Ready-sliced sukiyaki beef is generally available. Trim off any excess fat, if necessary.