Wagyu

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Wagyu (pronounced "Wah-gyu," or "Way-gyu" or "和牛" in Chinese) is a breed of cattle genetically predisposed to intense marbling, and produces a high percentage of oleaginous, unsaturated fat. Also known as Kobe-style beef, the meat from Wagyu cattle are known world wide for marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value (around $50 to $100 a pound, or more). The increased marbling improves the ratio of monounsaturated fats to polysaturated fats.

There are four major breeds of Wagyu (wa means Japanese, and gyū means cattle, or simply "Japanese cow"): Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Japanese Kobe beef is from Tajima-ushi, which is a type of Japanese Black.

Since the first Wagyu bulls entered the United States in 1976, their domestic numbers have increased steadily due to over 60 breeders and ranchers.

Derived from the Kobe-inspired beer-and-sake meal that Japanese cattle were receiving, stateside Wagyu cattle do not consume the standard corn diet like their common counterparts. In the U.S., a specialized feeding routine of barley and hops is what helps yield more tender fat. Through systematic breeding of a notably docile cow and a special diet, ranchers are yielding a beef that contains a higher percentage of omega-3 fatty acids, and the tell-tale sign of a highly marbled beef.

To preserve the natural flavor of the beef it is prepared rare, with little or no seasoning.

External links

[European Wagyu]
[Wagyu] and [Kobe Beef] information
[Washington State University Department of Animal Sciences: Wagyu]
[American Wagyu Association]
[Wagyu cattle]
[Australian Wagyu Association]
[Australian Wagyu]
[Canadian Wagyu]

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