Knife Steakhouse has partnered with Cowboy Wagyu for an unforgettable culinary experience. Join Chef John Tesar on Wednesday, April 17 to experience the versatility of Cowboy Wagyu.
When: April 4, 2024
Where: Knife Plano | 6121 W. Park Blvd., Plano
Tickets: Resy
Wagyu is frequently equated with Kobe. However, Wagyu originates from "wa," an ancient term for Japan, while "gyu" signifies beef. Hence, Wagyu translates to "Japanese beef" and encompasses various cattle breeds renowned for yielding exceptionally marbled, tender and flavorful meat.
Until relatively recently, exporting these cattle was prohibited. In the 1970s, only four Wagyu cattle were permitted to enter America. However, in the 1990s, a small increase in their numbers gained approval, marking the beginning of an ongoing trend. Presently, numerous U.S. ranches, particularly in Texas, are dedicated to raising Wagyu. These ranches adhere to Japanese practices, providing wide-open pastures with lush green grass, fresh water and free-choice minerals for the cattle.
As the Wagyu cattle mature, they are gradually introduced to a rigorous feeding regimen consisting of seven different feed variations, mirroring the Japanese approach. Raised in a stress-free environment, these practices contribute to the health of the cattle and the delectable quality of the beef.
Cowboy Wagyu specializes in Kuroge Washu Wagyu or Japanese Black Cattle with marbling consistent to that of Japan’s A5 graded beef. Offerings for the evening will include handmade Oxtail stuffed pasta, Beef Tartare and the classic New York Strip, followed by a dessert course.
The Cowboy Wagyu Dinner begins at 6:30 p.m., tickets are $165 per person. Seating for the dinner is limited, so book your reservation now. Tickets can be booked on Resy.
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