Our steak cost RM 600 per kg and we requested a thinner portion of the steak due to bugdet constrain , he he. The beef was grill with no additional flavours to preserve its distinct flavour and served with salad and bread.UUummppphh , aarrrggghhh EEerrrgghhh , i moaned while i munch my way through the thin steak and once in a while cursing to the fact that i should have ordered a bigger portion.Besides steak we also ordered beef wrap(a thin layer of beef wrapped with Cheese , carrot and long bean) as an appetizer.The steaks here is really something and i give a double thumbs up for this restaurants.
overall experience : A
LAS VACAS RESTAURANT,
No 23 , Jalan ss5a/11,
kelana jaya, 47301 selangor
Wagyū refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. In several areas of Japan, beef is shipped with area names. Some examples are Kobe, Mishima,Matsusaka, Ōmi beef and Sanda beef. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. These different breeds produce beef that range from expensive (by any measure) to extremely expensive (about $50 USD per 150 grams of filet steak sold retail in Japan).
The wagyū cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.