What is Wagyu beef? | The US sun

Wagyu is a type of beef raised from a cattle native to Japan.

The word means “Japanese beef,” where “wa” means Japanese and “gyu” means beef.

Wagyu is a type of beef bred from a cow native to Japan

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Wagyu is a type of beef bred from a cow native to JapanCredit: Alamy

What is Wagyu beef?

According to BBC Good Food, Wagyu is a unique beef that is tender and has a buttery flavor.

It is called Kobe when the cow is born, raised and slaughtered in the Tajima region.

And the cattle are fed for 600 days after weaning – more than twice as long as other breeds.

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It also doesn’t need to be hung up, and marbling – the process of creating streaks of fat in the meat – is a slower process in these breeds.

To grow Wagyu you need a stress-free environment so they burn less fat and achieve top-notch marbling.

What is Wagyu beef made from?

According to Wagyu.org, modern Wagyu cattle are the result of crossing native cattle in Japan with imported breeds.

The traverse began in 1868 after the Meiji Restoration, the year the government wanted to introduce Western eating habits and culture.

Brown Swiss, Devon, Shorthorn, Simmental, Ayrshire and Korean cattle were imported during this period.

The infusions of these British, European, and Asian breeds were closed to external genetic infusions in 1910.

The variation of the Wagyu breed is greater than British and European breeds. The three major black varieties—Tajiri or Tajima, Fujiyoshi (Shimane), and Kedaka (Tottori)—developed in Japan due to regional geographic isolation.

There are four breeds in Japan that are considered Wagyu and these are Japanese Black (the predominant Wagyu exported to the US), Japanese Brown (referred to as Red Wagyu in the US), Japanese Polled and Japanese Shorthorn.

Is Wagyu Beef Healthy?

The marbling in Wagyu is rich in omega-3 and omega-6 and has an improved monounsaturated fat ratio compared to regular beef.

According to wagyushop.com, fatty acids like these are said to reduce the risk of cardiovascular disease, cancer, Alzheimer’s and other diseases.

The richly marbled beef also contains higher levels of conjugated linoleic acid (CLA), which is believed to have health benefits such as reduced risk of disease and diabetes.

Why is Wagyu beef expensive?

It’s expensive because in order to achieve Wagyu quality, the cattle must be raised and fed according to strict guidelines.

This includes that breeding cattle and pregnant cows graze on the pasture and calves are fed with special feed so that the meat is heavily marbled.

Wagyu calves are hand-fed milk replacer and given jackets to protect them from the cold.

They also stay on the farm until they are seven months old and are then auctioned off.

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They are also given names instead of just a number and are fed rice straw, whole plant silage and concentrate and are allowed to grow up to 700kg which usually takes three years.

Wagyu can be sold for up to $200 per pound. American Wagyu beef costs about $10 to $10 per pound.

https://www.the-sun.com/news/5514259/what-is-wagyu-beef/ What is Wagyu beef? | The US sun

DevanCole

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