One of the finest cuts of meat in the world, Wagyu beef comes from 100% full-blood Japanese Black Cattle, raised and fed in the Gunma Prefecture in Japan. These cattle are fed by farmers that take care of a very limited number of cows, giving each one special attention from a special diet to relaxation techniques. Each cow actually comes with its own passport, giving specific details on how it was raised. One of the greatest delicacies in the world, Wagyu beef makes for one of the richest and juiciest steaks you’ve been lucky enough to taste.
Speaking of luck, Split has just been handed a stroke of it, and Chop’s Grill carries the throne as the first restaurant in Split to include Wagyu beef on their menu. And as a spoiled, self-proclaimed “food blogger when I want to be” for Total Croatia News, I was lucky enough to have a taste.
It was a sunny afternoon with the first thick humidity of the season, a feeling that could only be combated by shade and a cold glass of white wine. Luckily Chop’s boasts both of those things, and after the sweat settled and the wine kicked in I was ready to finally look at the menu. I was fortunate enough to have Jasmina, Chop’s beloved manager and “I do it all” badass accompany me at lunch, and as usual, she knew just how to order.
We started with the Wagyu, which is, for the record, the best way to start any meal. The chef brought out the Wagyu, holding it high on a wooden pedestal, the beef set atop a stunning display of sauteed carrots, onions, and zuchinnis, surrounded by plump roasted tomatoes. In one corner of the serving platter were diced potatoes, dressed in a salted butter and olive oil concoction. The other side of the platter was Chop’s own homemade BBQ sauce. Now onto the most important part of the meal – the tasting of the Wagyu. It was pretty clear to me that I would be everything but unimpressed, considering the walk of fame this plate took to arrive in front of my mouth, but like we always say, “you never know until you try it.”
This Wagyu was hands down the most tender piece of meat I have ever tasted. The only comparison I can draw it to is butter, and even that does not do it justice. Marbled and silken in texture, this piece was seasoned perfectly, the flavor screaming with essence. Cooked at a perfect medium rare, and not a tinge more, this was, and I quote, the best piece of meat I have ever tasted.
It almost seemed unfair to eat anything else after that, but in true Chop’s fashion, we did. A few new menu items are the Roman specialty Cacio & Pepe and a Chicken Burger topped with mozzarella and bacon, both of which we had. The Cacio & Pepe was light and perfect, and after having tried this in Rome I give it an A grading. Jasmina had the Chicken Burger and had quickly proclaimed it to be one of her favorite lunch items on the menu, so I assume that is enough.
Other new menu additions are the Tuna Tartare appetizer made with fresh tuna cubes and avocado and the Tyson Fresh prime beef tenderloin, 250g of American beef from corn fed cows.
I ensure you that going to Chop’s and having any of their menu items will do you justice, but if you do get the chance…try the Wagyu, give the chef a kiss, and live happily ever after.
