What Makes Wagyu Beef Special

It is synonymous for densely marbled beef and unforgettable flavor experiences. And Wagyu isnt an umbrella term for just any Japanese cow.

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Only the very highest grades can be called wagyu in Japan.

What makes wagyu beef special. Wagyu or Wagyu beef is known as one of the if not the best beef in the world. So what makes Kobe beef special. Cows used for breeding produce calves that are fed a special milk replacement until they are weaned and sent to fattening farms where they are tended to for upwards of 30 months which is longer than normal beef-producing cows.

This fat is distributed more evenly throughout the muscle. If its so delicious why would we suggest skipping wagyu at the steakhouse. Wagyu beef is popular around the world because of its superior eating quality compared with other breeds of cattle.

Actually since Wagyu means Japanese beef its actually redundant to say Wagyu Beef. Although these were exported to the USA over several decades since 1997 the Japanese government has banned the export of live Wagyu or their DNA declaring. Ohmi beef from Shiga Prefecture is raised according to long-established principles including drinking pristine water from nearby Lake Biwa and is known as the emperors beef but Zimmermans.

All that fat also makes the beef juicier than a regular steak and since it contains more fatty acids it also has a more appealing aroma. The word wagyu actually means Japanese cow. Wagyu Beef comes from 4 main Japanese cows breeds.

The luxury version of Wagyu we all want on our plates refers to a specific breed of Japanese cattle with special genetic qualities. Rather than being allowed to roam and graze these cattle are penned and fed generous diets rich in specially chosen foods beer and sake. Wagyu is also higher in a type of fatty acid called conjugated linoleic acid CLA.

What makes the Wagyu pretty special is the abundance of inter-muscular fat cells. Although this world-renowned beef creates an eating experience unlike any other many. Wagyu beef contain the highest amount of CLA per gram of any foodstuff about 30 more than other beef breeds due to higher linoleic acid levels.

Wagyu cattles genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. And most Wagyu burgers are made with a mix of wagyu trim and other meat. So Kobe beef is basically the top grade of Wagyu raised near Kobe.

Kuroge Akage Nihom Tankaku and Mukake. Very strict controls on how beef wagyu cattle are bred raised and. As Japan heavily regulates all Wagyu beef production and progeny testing is mandatory Wagyu beef is simply harder to come by.

Wagyu beef is produced through an old-world breeding method one that can only be described as extravagant. The unique taste texture and tenderness is the product of famous Wagyu genetics diet and environment. That requires a quick primer on top-grade Wagyu in general which will help explain why the meat is worth the expense.

It is synonymous for densely marbled. Were talking a cost of 100 or more per pound to the restaurant before the meats ever cooked and served to you. Foods that are naturally high in CLA have fewer negative health effects.

The fat in wagyu beef melts at a lower temperature than most beef which gives it a buttery ultra-rich flavor. Wagyu cattle are genetically predisposed to have high levels of unsaturated fats. The Japanese use a structured system for categorizing how well beef is marbled since it.

But truly authentic Japanese Wagyu is about more than just the animal and its geographic locale. But youll taste the difference instantly. A super beef of sorts wagyu is known for its marbled appearance and for being so tender it actually melts in your mouth.

Where to eat Wagyu You can find Wagyu beef served as steaks Japanese. The flavorful beef that results receives the highest most. Wagyu Rating Systems In the late 1800s Japan began to see its exquisite beefs commercial value and they began to establish highly regulated breeding programs.

Not only does wagyu beef have higher levels of intra-muscular fat or marbling but the meat texture is finer resulting in a more flavoursome eating experience. In Japan to qualify for the Wagyu mark the cattle have to be reared and fed according to strict guidelines. The profile of marbled Wagyu beef is more beneficial and healthier to human health.

Lets look at some of the reasons why Wagyu can be considered so special. Wagyu means Japanese Beef as a rough translation but only includes very specific grades harvested from specific breeds of domestic wagyu cattle. The increased marbling also increases the ratio of monounsaturated fats to saturated fats.

Wagyu beef is so pricey because it is so top-notch and the process to raise the cattle is so complex and strict. Their main distinguishing characteristics are physical endurance and their fat cells. Its a timely and meticulous process.

According to Readers Digest the taste and sheer exclusivity are what makes Wagyu beef so expensive. The meat comes from four special breeds of cattle-Kuroge Aakage Nihon Tankaku and Mukaku. Wagyu has a particularly rich mouth feel because of the marbling of the fatnot because it has an overall higher proportion of fat than American beef.

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