What is wagyu beef?

Wagyu Beef is generally speaking, any kind of steak or meat that comes from Japanese management. The word is roughly translated as "Japanese cattle" and almost any animal that has grown in this country usually qualifies. Outside Japan, this term is of somewhat wider importance, because farmers and distributors commonly use it to indicate beef from cattle, which are originating from Japanese animals, even if it is an old generation. Usually it is launched as a very expensive gourmet item that is thick in fat, highly marbled and very tender, but there may be a lot of diversity.

meaning in Japan

In Japan, the "Wagyu" is extremely general and includes all breeds and species. The cattle, which evokes the famous beef Kobe, a particularly fine and expensive product, falls into the definition, but then again most other cattle, related or not that are raised in the ground. Japanese butchers rarely this term usedIt is generally preferable to mark them, species or farm.

perception abroad

The term tends to have much different importance abroad. Especially in the United States and Australia, two countries with a large beef cattle industry, manufacturers often use the name to propose something exotic, foreign or especially delicate. Many of them claim that their animals come from Japanese cattle, but which specifically behave - and what is more important, how close the relationship is - things are open wide interpretation.

beef bearing this name often comes from cattle, which was very crossed with many other species, most of which are the origin of American or Australian. There are many controversies in the food world in terms of what is or should be beef Wagyu. However, beef marked in this way is often capable of Comland very high price and SPOt cone usually consider it favorably.

General Characteristics

people often combine Japanese beef with meat that is fine, highly marbled and exceptional taste. Most "class butchers" or speed buttons, meat based on the ratio of fat to fat, something that is often described in terms of "marbling". The slice of meat, which is mostly red, is not too marbled, while the one with rich stripes of white fat is. Although these fat ribbons often add calories, they also create a much softer and finer food. Many cuts sold under the name Wagyu are extensively marbled, which gives the meat an almost butter taste when cooking.

Relationship to cowhide Kobe

Many international beef distributors attract the connection between their Wagyu and Kobe Beef products, a well -known style of tender meat, which is grown exclusively in Kobe, Japan. Japanese butchers are very discriminatory when using the name Kobe and USUAZAREZARZARZAREN for animals in the type Tajima that live almost exclusively in Hyogo Prefecture. The name is freely used abroad. For example, many butchers sell "Australian beef Kobe" or on the "American Kobe Steaks" market.

In some cases, imitations or home versions are remarkably similar to Japanese originals, but it is not always the case. Many countries, including the United States, have rules on how descriptions such as "Wagyu" can be used, but in most systems there is a lot of space for interpretation. As a result, some beef bearing this label is very closely related to finer breeds of Japanese cattle, which leads to fine steaks such as Kobe, but others have more in common with other home offers. In some cases, the higher price may be the only characteristic.

Common products

4 -wheel, juice and texture. This kind of beef can be a good candidate for steak cakes, food in which meat is served on Wednesday; Usually also burns rapidly to caramelize the outer withTrap, while the humid interior leaves only cooked.

Most restaurants sell it in the form of steaks, and thus usually also occur in special shops and butchers. As with most meat products, however, there are many different options and preparations. There are many different steaks to begin, and some parts of the animal are finer and desirable than others. Cross with lower quality often turns into hamburger meat or sausage. Sometimes these products also bear the name Wagyu, but not always.

where to find it

Japanese beef tends to be extremely expensive and as such is often not found in common markets or grocery stores. Many farms only sell it according to a special order, either through special butcher shops OR using mail or internet sales. Gourmet shops can also be delivered to customers and are often available in top restaurants around the world.

Content and concern for fat

manyManufacturers say that this beef, albeit higher in fat than most other varieties, contains mostly monosatured fats that some health experts claim to be somewhat useful. These are types of fats found in trees, olive oil and avocado, among other things, and some research have shown that they could be able to reduce cholesterol and improve overall health when consumed in limited quantities. Many purebred Japanese cattle tends to have more monosatured fat than other species, but the way it goes through crossing is not always well known. Whether it has a piece of meat marked "Wagyu" usually has these qualities more in common with his make -up than his name.

Just because fat is useful does not mean that it is in fact. Eating diet rich in fat and oil can contribute to a number of different problems and diseases. Most medical experts recommend that people limit their consumption of red meat, especially slices with sizeme with dense marbling, for more than one or two meals a week.