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Beef is the world's third most commonly consumed meat, accounting for about 25 percent of the worldwide meat after pork production. There are varieties of beef found around the world. If you have been in any of the fine dining places, you will find Wagyu Beef one of the costliest steaks, if not the most, on a menu. What makes it so special? Well, we explain it here. Wagyu is a beef cattle breed that originated in Japan. It literally means 'Japanese cow', pronounced 'wag-you'. Wagyu cattle are substantially different from standard British, European and Bos Indicus cattle breeds of Australia. They are medium in size, hardy cattle with great temperament and special qualities of meat quality. If you are looking to buy some good Wagyu steak see this page and order online and feast on the awesome flavorful meat.
We bring to you four qualities of Wagyu beef that separates it from regular Beef
Higher levels of Marbling
Due to its superior eating quality compared with other breeds of cattle, Wagyu beef is popular around the world. Not only does wagyu beef have higher levels of intramuscular fat, or marbling, but the texture of the meat is smoother, resulting in more flavorful eating. A 'super beef' of sorts, wagyu is famous for its marbled appearance and it literally melts in your mouth since it is so tender. Wagyu have a longer life than other beef cattle, which also greatly increases the beef's flavour. Wagyu cows live for three years, while regular beef cattle live for around 15 months. There are several meat providers that sell Wagyu steak along with other meats and deliver it to your home. It is ideal to check out the reviews of those providers before you buy any meat from them so that you are assured of quality. For instance if you live in Boston you can check out ButcherBox reviews and decide to order from them accordingly.
Rearing and Longer Life
Japanese cattle-breeders go to great lengths to offer a zen-like life to their cows. They regulate the amount of noise so animals don't get frightened. Farmers replenish the water regularly, so there's a steady supply of new, clean water to drink. Cows who don't get along are isolated from each other. And unlike some American farms where cattle are left free to roam in open pastures, wagyu cattle are held in open-air farms where they can be carefully monitored.
What makes this beef costly is its rearing technique. In Japan, the cattle must be reared and fed according to strict guidelines to apply for the Wagyu label. Breeding cattle and pregnant cows are grazed on grass, while calves are fed in a particular way, with special feed, to ensure a lot of marbling in the meat. Rice straws, whole crop silage and concentrate are kept on a diet and allowed to grow up to about 700 kg, which takes about three years to grow. Genetic testing is part of this process, and it enables only cows with the best genetics to remain in the reproductive line up. The biggest difference between American wagyu and Japanese wagyu is that Japanese wagyu is purebred, where American wagyu is crossbred, aside from the looser ranking system and divergent cattle-farming techniques. Because of that, American wagyu doesn't have the sweet umami taste that Japanese wagyu does, and it never quite achieves the same level of marbling melt-in-your-mouth. So if you’re in the mood for a steak dinner, and you want a giant steak, you can’t really do that with Japanese wagyu.
Higher Quality on Rating Index
If you see wagyu on a menu, it's likely to be alongside an A4 or A5 ranking, with A5 being the highest wagyu rank. Two components go into that ranking. You'll need to hear yet another ranking scale to grasp the four or five: the Beef Marbling Standard (BMS). The BMS is one to 12 in scale and refers to both the quantity and consistency of the marbling. A ranking of 12 means that the highest degree of marbling is achieved. The meat must have a BMS of 8 to 12, to be rated A5. A4 is just below the level which represents a 6 through 8 BMS ranking. Another thing to take into account is that ranking is an extensively learned ability in Japan. To become a rater, he/she needs three years of training, and each animal is scored by three different raters. There are no such strict laws in place in America, so the ranking can be used as a gimmick.
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Healthier option than Regular Beef
Wagyu isn't just delicious for mouth-watering, it's even proved to be healthy for you. Wagyu has a higher concentration of monounsaturated, omega-3 and omega-6 fats than other beef products. Wagyu is also high in conjugated linoleic acid, a fatty acid which occurs naturally and is also a common dietary supplement. There is a myth that wagyu is processed in the same way that foie gras is: the movement of the cows is restricted and they are force-fed to produce fatty, tender meat. Farmers want to make sure these animals are in a stress-free atmosphere from birth to harvest. A tender, juicy and flavoursome eating experience guarantees the abundance of fat. Wagyu fat has a melting point that is lower than the temperature of the human body, which is what makes it melt in your mouth. You would want 100 percent Fullblood Wagyu beef if you're on the market for the finest beef you can buy.
Because of these attributes, together with the uniqueness of the beef and the craft needed to raise this breed skilfully, Wagyu beef is more costly than its commercial counterpart. Try different wagyu styles from different countries and compare each other, you'll learn something new, and you'll enjoy it more than just being so expensive.