Wolfgang Puck becomes first chef to serve American Wagyu beef in Europe

The beef is a cross between Japanese Wagyu and American Angus

Celebrity chef and restaurateur Wolfgang Puck is bringing some very special beef to London.

The Austrian-born, American chef has become the first to serve Snake River Farms American Wagyu beef in Europe, adding it to his menu at Cut at 45 Park Lane.

The beef is a cross between Japanese Wagyu and American Angus, and is reared to a high quality through a closed loop production system, managing the cattle process from start to finish.

Puck said: “It is the best marbling wagyu livestock outside of Japan. It is sweet and buttery, but it also has a rich beef flavour that is very unique — it is the best of East meets West.”

Watch our video above to see the chef — who is credited with changing the way Americans cook and eat, and has recently received a star on Hollywood’s Walk of Fame — demonstrate how to cook this beef, and talk about what makes it so special.

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