Wagyu beef contains a higher percentage of omega-3 and omega-6 fatty acids and more monounsaturated fats than other beef. This soft fat has a low melting point and not only creates a wonderful texture but also holds most of the flavour.
Authentic Wagyu beef is among the most sought-after and luxurious meats in the world. What makes it so special is its copious marbling, which creates a luxurious, buttery tenderness unlike any steak from cattle raised in America.
One of the main reasons for the high cost of Wagyu beef is the limited land available for cattle in Japan. Wagyu cattle are bred in a specific area, and the limited land available cannot accommodate the large number of cattle that would be needed to lower the cost.
Cut from the tenderloin, which is a lean and tender section of the cow, the coveted fillet has a high marbling content. Another reason for its desirability is that it is less abundant in supply than other cuts of beef. Keep it simple and cook on a hot, dry pan no further than medium rare.
Thanks to its uniquely marbled fat, 100 percent Wagyu beef has a higher concentration of MUFAs, those monounsaturated fatty acids, than any other meat in the country. Eating meats high in MUFAs is proven to be healthier than a diet of lean meats.
Wagyu Has Plenty of Protein and Iron
Bear in mind that while Wagyu may be a healthier alternative to regular domestic beef, it should still be consumed in moderation as with any food.
Traditionally, Japanese Wagyu cattle are fed a mixture of grass and grain to ensure their signature high marbling. In New Zealand, where the majority of cattle are grass-fed, First Light Farms have taken Wagyu to the next level by raising Wagyu cattle on a 100% grass-fed diet.
Coat Color & Horns. Unlike most cattle you see that are a mixture of black, white, and brown, Wagyu cattle generally have a single coat color that ranges from dark black to red. Along with the dark solid color, the coat tends to be much shinier and thicker than a standard cattle.
Not surprisingly, the most expensive meat in the world — the Kobe beef A5 Wagyu Tomahawk — is also the highest quality of beef. Only a specific type of cattle from a certain region of Japan are selected to make Kobe beef, according to Ventured.
To be eligible for a wagyu designation in Japan, a purebred cow must be genetically tied to one of the following four Japanese born breeds: Akage Washu (Japanese Brown), Kuroge Washu (Japanese Black), Mukaku Washu (Japanese Polled), or Nihon Tankaku Washu (Japanese Shorthorn).
Australian Wagyu is a breed of beef that has been developed for the Australian market. They are genetically linked to the Japanese Wagyu breed, but are raised in Australia, where they are fed a diet of grain and hay.
The highest yield grade and meat quality grade for Wagyu beef is A5, where A represents the yield grade, and 5 represents the meat quality grade. A5 Wagyu beef denotes meat with ideal firmness and texture, coloring, yield, and beef marbling score.
Wagyu beef is popular around the world because of its superior eating quality compared with other breeds of cattle. Not only does wagyu beef have higher levels of intra-muscular fat, or marbling, but the meat texture is finer, resulting in a more flavoursome eating experience.
Wagyu beef is juicier, more tender, and has a more mouth-watering flavour than regular beef. What makes Wagyu beef unique is how well-marbled it is, which means the fat is uniformly and abundantly distributed. This fat melts slightly below body temperature, resulting in a steak that melts in your mouth.
You may be surprised to learn that in Japan, Wagyu beef is often consumed completely raw. In fact, there are a number of dishes which feature raw beef, including but not limited to sushi, thin sliced to show off the beautiful marbling.
The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling. Because of the deep marbling on the rib eye, it is a great cut for grilling and slow roasting.
Kobe is typically a more expensive meat than Wagyu because it's rarer to find. Kobe beef comes only from one specific area of Japan, whereas Wagyu beef comes from Japanese Wagyu cattle. Only about 3,000 cattle classify as Japanese Kobe beef every year, which lends to its expensive pricing.
With a history dating back to 1935, La Cabaña continues to hold a stellar reputation for traditional steak in Argentina. The country's beef has long been considered to be among the best in the world, with its cattle grass-fed and rarely a hormone in sight.
Wagyu refers to any of the four specific breeds: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Japanese Black and Brown cattle are available in the United States and are crossbred with American cattle to produce American Wagyu beef.
Crossbred Wagyu is at a minimum F1, meaning it has been crossed with another breed (most commonly with Black Angus in the United States). F1 Wagyu are 50% Wagyu and 50% Black Angus. F2 Wagyu are F1 cattle crossbred with full-blood Wagyu, making the offspring 75% Wagyu and 25% Black Angus.
Once you've seen what real Wagyu beef looks like, you may be able to spot an imitation product with the naked eye. This type of beef features a distinct appearance due to the intricate fat marbling, which looks like thin white webs or veins across the entire piece.
Overall, cattle are fed a high-energy diet twice or three times daily from 11 months of age until slaughter at 28 to 30 months of age.
Although Wagyu cattle offer many benefits, this breed is not without its drawbacks, which include slower growth and the tendency of cows to produce insufficient milk for their calves.
Hisato: Also, they have longer lifespans than ordinary cattle, which significantly improves flavour. Wagyu cows live for about 30 months, sometimes 35. American cows, by comparison, are slaughtered at 15-22 months.