Wagyu beef is known for its luxurious marbling and melt-in-your-mouth tenderness, but it comes with a hefty price tag, making it less of a kitchen staple and more of an occasional luxury. Although it’s a divine cut of beef, its high cost necessitates a search for affordable alternatives that still flaunt some of its coveted characteristics. Enter Meltique beef.
Made to mimic the rich marbling and flavor of traditional Wagyu, Meltique beef is a relatively new technique introduced in 1984 by Hokubee Co., Ltd, a Japanese cattle company. Meltique beef is perfected via intramuscular fat injection, where animal fat or vegetable oil is injected into the muscle tissue of just about any cut of beef to give it the buttery goodness and quintessential marbling of true Wagyu without the astronomical cost, which can reach up to $250 per pound. In layman’s terms, Meltique beef is DIY-Wagyu made from average cuts of steak not sourced from Japanese Wagyu cattle.
While the process might raise some eyebrows, Meltique beef is considered safe to eat and undergoes rigorous quality checks, making it a legitimate, safe, and surprisingly deceptive alternative to authentic Wagyu. Meltique beef isn’t as popular as it is in other parts of the world compared to Japan and Australia, which can make it difficult to find in the United States, so it’s unlikely to be found at your local supermarket. However, it’s available at some online food retailers and may be in stock at specialty butchers near you.
Cooking and serving Meltique beef
Cooking Meltique beef is similar to cooking higher-end cuts of beef, but there are a few tips to ensure you maximize its flavor and texture. Since it’s already highly marbled, you don’t need to worry about using additional fats or oils when cooking it. A quick sear in a hot skillet or on a grill over medium-high heat is all it needs to develop a beautiful crust. Like Wagyu, no seasoning is necessary. For best results, cook it to medium-rare or medium to preserve the tenderness and juicy fat.
Pairing Meltique beef with sides that highlight its richness is key. Try serving it alongside simple roasted vegetables like asparagus or potatoes, or go with a light, lemon-kissed arugula salad to balance the beef’s indulgent flavor. A classic red wine that goes well with steak, such as a full-bodied cabernet sauvignon or jammy merlot, makes an excellent accompaniment to this faux Wagyu.
