At Acropolis Restaurant & Wine Bar, we are dedicated to continuing our tradition of pioneering and introducing new foods, tastes and experiences to our loyal customers and the island of Karpathos. This year we are introducing the world-famous Japanese Wagyu beef, highly prized for its tenderness and taste; another first for Karpathos.
Wagyu is described as the future of beef, but it is also a throwback of sorts in that those who raise it must take the utmost care. Wagyu cattle are fed almost twice as long as other American breeds, ensuring the highest degree of marbling. The cows are not given antibiotics or growth hormones, and they’re treated with gentleness and respect. Wagyu is high in monosaturated fats yielding a 2:1 ratio of monosaturated to saturated fats. It also contains 30% more conjugated linoleic acid (CLA) – Omega 6 per gram than any other beefs. CLA is a fatty acid with potent anti-carcinogenic properties, as well as an anti-inflammatory agent.
All this patience and precision leads to beef that regularly grades higher than Prime. According to the Australian Wagyu Association, Wagyu beef is “tender, extremely juicy, it has rich textures with plenty of flavor, and pleasant last taste on the palate. Simply, it is an extraordinary beef”.
Wagyu beef is perhaps best known in Europe and North America as Kobe beef, one of the several areas of Japan where Wagyu takes the name of the area where it was bred. Other names by which Wagyu beef is known as throughout the world include Matsusaka beef, Yonezawa beef, Mishima beef, Omi beef and Sandra beef.
Wagyu offers the finest quality of beef available in Japan, the United States, and Australia. We are proud to be one of the first to introduce it to Karpathos. To try this delicious beef, join as at Acropolis Karpathos & Wine Bar this summer!