According to the American Wagyu Association, the Wagyu genetic strain may have first appeared as far back as 35, years ago. It was during the late s when several breeds of Japanese cattle were crossbred with breeds of imported European cattle.
If a US ranch were to try claiming to have Japanese Polled or Shorthorn in their hybrid Wagyu, chances are the claim is not legitimate. Wagyu beef retains its immense value because of the long-standing tradition of high-regulation and mandatory testing for genetics. And to make Wagyu all the more valuable, in , Japan had placed a ban on exporting Wagyu cattle.
Wagyu was declared a national treasure of Japan. Japanese black cattle are known for their marbling, and Japanese brown cattle are known for being leaner with a light, mild taste. Japanese Shorthorn, rich in glutamic acid, is praised for its savory flavor. Finally, Japanese polled cattle have a richer, meatier taste. Great care is taken in feeding them flavorful food such as forage, grasses, rice straw, corn, soybeans, wheat bran, beer, and even sake.
The marbling in black cattle means that meat will melt at a lower temperature. The higher the marbling, the more buttery the flavor. Wagyu beef is also high in Omega-3 and Omega-6 fatty acids.
In , three Japanese Black females were then imported. Before the ban on Wagyu cattle being exported in , the US had less than full-blooded Wagyu cattle. In the United States, since , the American Wagyu Association was founded to help register Wagyu cattle and provide information for those in the industry and those who wanted to learn more about it. The association also strives to promote the Wagyu industry as there are generally more health benefits to Wagyu than traditional American beef. According to the American Wagyu Association, it is estimated that there are about 30, Wagyu-influenced cattle crossbred.
Both in the crossbred and the Full-blood Wagyu, the beef quality is known to be better than traditional Angus. Even better, when looking at a Full-blood Wagyu, it can have as much as five times the marbling as traditional US Prime beef. Kobe beef is considered to be the most marbled beef in the world. In order to be considered Kobe, it must meet a certain number of requirements. Unless it's made from local grapes, using a specific method and in the Champagne region of France, it's Sparkling Wine.
It's the same with Wagyu and Kobe! All of the cattle in Japan are Wagyu, but only a select few are Kobe. Wagyu can be used to describe any of the four Japanese breeds of cattle: Black, Brown, Poll, and Shorthorn.
Here in the U. This means they are DNA-Certified directly to their Japanese lineage, sharing all the same genetics with their Japanese ancestors, with none of the animals in their lineage having ever been crossbred. Cattle in Japan were originally used as draft animals, so they had to be strong and have good endurance in order to do the jobs required of them. This endurance and energy was a result of increased intra muscular fat IMF , and that is part of what makes Wagyu beef so delicious!
Intramuscular fat leads to what is known in a steak as marbling, delicate stripes and patterns of fat mixed in with the meat. The marbling in Wagyu, which permeates the beef and carries rich flavors and melt-in-your-mouth quality, is higher in monounsaturated fats, omega-6 and omega-3 fatty acids, and lower in cholesterol than your typical beef.
Wagyu has rich, earthy flavors; the taste is commonly described as buttery, and slightly sweet. While they are very similar, US Wagyu, even Fullblood Wagyu which is so rich in marbling, rarely if ever accomplishes the dense marbling of a Japanese A5 the highest rating.
The marbling of US Wagyu is more balanced with a bright red meat, offering a balance of dynamic flavor and luxurious texture that is more along the lines of what we are used to in a steak. By contrast, in Japan, the marbling in a serving of A5 Kobe is so fine and the amount so high, that the meat can appear to be a light pink or even white!
The meat is so rich that servings are only a few ounces; you wouldn't be able to handle a whole steak! Want more info on what Wagyu is? Check our our infographic! Of course, the most well-known type of wagyu is - indisputably - Kobe beef. But with the name being tagged on meat left and right outside of Japan, the meaning behind it can become a little vague. Genuine Kobe beef comes from the black Tajima breed of Wagyu cattle in Hyogo Prefecture and raised according to the strict protocol set by the Kobe Beef Marketing and Distribution Promotion Association.
Like other wagyu, this variety is well-marbled and is also prized for its flavor and tender texture. Certified Kobe beef carries an approval mark of designation that is stamped on four places on the carcass.
In recent years, as the popularity of Kobe beef and wagyu, in general, has risen, so have the number of rumors surrounding the upbringing of Japanese cattle. Outside of Japan, the raising of these cows has become almost legendary, with tales of sake massages and beer given by farmers to pampered livestock.
While many of these stories are based in fact, oftentimes reports of the wagyu farming practices are exaggerated. Beer is sometimes given to cattle, but only to stimulate appetite during the hot and humid summer months, when feed intake typically decreases.
However, this is not considered standard practice by Japanese farmers. The reputation and popularity of Kobe beef and wagyu in general only seem to be growing, as word of this fine Japanese meat spreads worldwide. There seems to be no shortage of curious diners who are eager to try the melt-in-your-mouth, tender wagyu for themselves. While Japanese beef can be difficult to come by, meat-eating gourmands all seem to agree that a bite of savory wagyu is well worth the effort!
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