Dry Aged Wagyu in Osaka 🇯🇵 Outside Round Steak & Yakiniku

Dry aging is not only for rich, heavily marbled Wagyu.
This video explores a leaner expression of Wagyu through a dry aged outside round served at Matasaburo in Osaka.

Matasaburo specializes in dry aged Wagyu, offering everything from thick cut steaks to thinly sliced yakiniku. Their philosophy is simple cooking, minimal intervention, and letting aging and sourcing speak for themselves.

The cut featured here is a Kuroge Washu outside round aged for one month. While naturally lean, the aging process brings unexpected tenderness and concentrated beef flavor, showing how technique can completely change the character of a cut.

If you are visiting Osaka and interested in Wagyu, steak, or dry aging, this is a restaurant worth understanding.
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