Undeniably the pride of Japan worldwide, the tenderness of Japanese Wagyu is unparalled. Try it for yourself – here are a couple of Wagyu recipes to whet your appetite.
Ever wondered what causes the taste of this premium quality beef to linger on one’s palate? For starters, the unique blend of the Wagyu’s smooth velvety texture, juicy flavour and delicate but rich taste is created by the large proportion of amino acids, which is the basis of its flavour, and unsaturated fat.
Furthermore, marbling enhances its taste. Marbling on beef lets you know the meat is of high quality. It is evidence that the cattle has been specially raised in the vast, lush wilderness using carefully selected feed, pure water, and clean air.
The Japanese Black breed is most commonly used for Wagyu. However, with various breeds of Wagyu on the market, such as Australian Wagyu, here’s a quick rundown of what puts Japanese Wagyu a notch above the rest.
Facts About Japanese Wagyu
All Japanese Wagyu will be scored against a grading system of 15 grades, which takes the meat quality and yield into account. Only the Japanese Wagyu has such a detailed and thorough grading system. (Japanese meat quality scores are qualified by four factors: marbling, colour and brightness, firmness and texture and fat colour, luster and quality. Each factor is graded from 1 to 5, with 5 being the highest score.)
Strict registration guidelines mean that calves are registered with the Japanese government as soon as they are born. This system enables cattle farmers to trace the ancestral lineage of each calf and maintain health control by passing Wagyu beef through the Meat Inspection Laboratory, in order to produce healthy and safe beef.
On the technology front, cattle farmers ensure cattle paddocks are always hygienic by maintaining adequate ventilation and water supply. Appropriate feed management is also essential for cattle’s health. The Wagyu cattle are carefully groomed to improve their blood circulation and to keep their coats in good condition. Wagyu cows are also usually treated like family members during their stay on the farm. They are each given their own names.