If you have ever been to an expensive restaurant, chances are you’ve seen Wagyu steak on the menu. And, you might have had your eyes bulging at the price! This provokes the question: What is Wagyu or Wagyu Beef? We will also know why this steak is so different from the regular ones. Whether you could order it or not, Wagyu beef makes one of the most flavorful steaks. You will know once you taste it. Furthermore, Wagyu Steak has become similar to luxury meals as caviar or black truffles.
A lot of false information about this beef is going around even at the most pungent diners of the country. Therefore, we’re answering these questions in detail. Also, we’re diving deep into the Wagyu world. So, buckle up and let’s start with our ultimate guide to the world’s most expensive beef.
Table of Contents
What is Wagyu Beef?
Wagyu or Japanese Wagyu is a breed of beef cattle. It is derived from native Asian cattle. It’s a horned species and the cattle are either red or black. Wagyu means Japanese cow. The ‘Wa’ means Japanese and ‘gyu’ means cow. And it’s pronounced wah-good rather than the widespread US mispronunciation of wah-goo.
Although Wagyu refers to every Japanese beef cattle, it’s not an umbrella term for just any Japanese cow. However, what everyone craves on their plate is a certain breed of Japanese cattle. It comes with a distinct genetic set.
Before all the jazz, Wagyu Beef was originally draft animals used largely in agriculture. The selection was based on their physical endurance. It’s an aspect that many don’t know about Wagyu. This selection process promotes cows with more intramuscular fat cells. They are popular as marbling. These serve as a readily accessible energy source.
Wagyu cattle have a congenital tendency to create marbling of fat combined within the muscle. Compare this to the regular piece of steak that’ll typically have a fat cap on the outside.
But why is this characteristic so important?
Well, it is what sets Wagyu aloof from any other breed. Hence, when cattle chew food and get fat, Wagyu is the one species that metabolizes fat internally. Thus, it incorporates it on the inside of the muscle instead of outside. This implies that any other breed can’t elicit Wagyu beef. Even if a skilled Wagyu cattle farmer takes care of it in the same conditions.
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History of Wagyu Breed in Japan
Some information on genetic separation suggests its affair as long as 35000 years ago. Modern-day Wagyu cattle are the outcome of the crossing between the native cattle in Japan and received breeds. This recess started in 1868 after the Meiji restoration in the same year. The Japanese government wished to introduce its country to Western food culture and habits. Therefore, it imported Brown Swiss, Devon, Simmental, Ayrshire, and Korean during this period.
The deviation of confirmation within the Japanese Wagyu breed is enormous than that across British and European breeds. 3 important black strains are unfolding because of regional geographic isolation in Japan. These breeding disparities resulted in the production of a Japanese national herd. It is 90% black cattle with the rest being red smears Kochi and Kumamoto.
The four most important breeds of Wagyu in Japan. They are the most used battles in Japan. The names are very popular with Japanese cattle farmers. And they are:
- Japanese Black (the common Wagyu exported to the United States)
- 4 main breeds of Wagyu. Japanese black, brown, shorthorn and polled. Kuroge Washu is the most valuable.
Breeds collected for the crossing weren’t the same for each prefecture. No Japanese Shorthorns get harvested outside Japan. The production of Wagyu beef in Japan is strict. The regulation and testing for progeny are necessary. Only the very best genetics are ratified for breeding.
Upon knowing the value of their distinct product, the Japanese Government vetoed the export of Wagyu. It was in 1997. It governs the registry for Japanese Black, Brown, Polled, and Shorthorn.
So, this was the historical part of the steak that is so popular in the US and other European countries. Although the serving technique varies from one another, it all tastes amazing. It’s an expensive steak even in Japan.
Is Wagyu Beef Healthy?
It is not confidential that Wagyu Steak is one of the delicious culinary experiences for anyone. However, luckily for all of us, it’s also one of the healthiest types of beef edible today. Research has found that highly marbled Wagyu beef has an increased proportion of MUFA. It is the short form of monounsaturated fatty acids. Numerous studies show that MUFAs have relatively limited effects on total cholesterol.
These are heart-healthy dietary fat. Also, studies found that Wagyu beef may decrease the risk factors for cardiovascular diseases. The meat is healthy. It is safe to consume, however, a lower consumption pattern is the best. It has fatty parts in it. So, be careful.
What is the Discrepancy Between Japanese and American Wagyu?
The main difference is the looser rating system and cattle-farming techniques. The other one is that Japanese Wagyu is purebred, whereas American Wagyu is crossbred. The latter is Wagyu bred with Angus cattle.
Why not give them a go? You can purchase amazing Wagyu Steaks at a crowded cow. Furthermore, they sell crossbred or grass-fed wagyu steaks. So you will know the difference between taste and texture. If you order from them, certainly let us know how you liked it!
There is no other difference than the basics between Japanese and American Wagyu steaks. Also, it may already be prominent to those who tried both stakes before. The taste itself differentiates from one to another.
This is everything you had to know about the expensive Wagyu beef. If the recourse presents itself, attempt different types of Wagyu from different countries. You will understand the difference when you compare various types of Wagyu beef. you’ll learn a thing or two about steaks which will help you order the best one in the restaurant.
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