Dry Aged Wagyu Explained 🐂 Outside Round in Osaka

Dry aged Wagyu is not only about richness. It is also about balance, texture, and how aging reshapes each cut.
This video focuses on a dry aged Wagyu outside round served at Matasaburo in Osaka.

Matasaburo is known for specializing in dry aged Wagyu and for encouraging comparison across different cuts. By tasting multiple pieces side by side, subtle differences in flavor, marbling, and texture become clear.

The cut featured here comes from a Kuroge Washu outside round, dry aged for one month in the restaurant’s cold room. Compared to a previous outside round shared earlier, this piece had more marbling and a noticeably softer texture, showing how variation exists even within the same cut.

If you are interested in Wagyu, dry aging, or understanding beef beyond labels, this is a meaningful stop in Osaka.
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