The Rise of Wagyu Cheesesteaks in Los Angeles

In recent weeks, a unique culinary trend has emerged in Pasadena, California, where a cheesesteak featuring Wagyu beef has garnered significant attention. This sandwich, priced at $24, consists of eight ounces of Wagyu rib-eye and sirloin, finely sliced and cooked with diced onions, then served in a sesame roll with cheese and a hot pepper. This creation has developed a cult following after being introduced as a lunch special at Matu, a steakhouse in Beverly Hills, and its spinoff, Cheesesteaks by Matu.

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Traditionally, Wagyu beef is known for its high fat content and exceptional marbling, originating from Japan. The term "Wagyu" historically referred to this specific type of beef, which is often associated with luxury dining experiences. However, the Wagyu used in the cheesesteaks at Matu comes from First Light Farms in New Zealand, where Japanese Wagyu is bred with Angus stock and New Zealand dairy cows. This raises questions about the authenticity of the term "Wagyu" as it is applied to these sandwiches, reflecting a broader debate within the culinary community regarding the classification of beef.

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The popularity of the Wagyu cheesesteak has sparked discussions among food enthusiasts and industry experts. Some argue that the use of New Zealand Wagyu dilutes the traditional concept of Wagyu beef, while others appreciate the innovative approach to a classic dish. The restaurant's management has noted that their goal is to provide a unique and high-quality dining experience, regardless of the beef's origin.

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Critics of the trend argue that the commercialization of Wagyu beef in dishes like cheesesteaks undermines its exclusivity and culinary heritage. They contend that the rising popularity of such dishes could lead to a dilution of quality and authenticity in the market. Additionally, some traditionalists express concern that the term "Wagyu" is being misused, potentially misleading consumers about the product they are purchasing.

New York Times

As the trend of Wagyu cheesesteaks continues to grow, it remains to be seen how this will impact the broader culinary landscape in Los Angeles and beyond. The ongoing debate over the authenticity of Wagyu beef and its applications in various dishes may lead to further discussions within the food industry regarding labeling and standards.

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• “If you could find it in the United States, it was at high-end butcher shops or luxurious restaurants that served it in opulent little bites, the meat so evenly marbled and with such an impossible amount of buttery, sweet-tasting fat, it melted in the warmth of your mouth.” — Food Critic

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