How is Wagyu beef different from normal beef? It is the highest grade of beef available in the United States. This beef is a variety of Wagyu cattle that have been selected and raised in the traditional Japanese style of raising cattle.
The first difference is in the kind of feed the Wagyu cattle are fed. The traditional method of raising the cattle was to combine the grass with the grain. With the popularity of the American Wagyu beef, this practice is no longer part of the production process. The cattle are now fed only on grass and grain.
Another difference is in the way the Wagyu beef is prepared. Traditional Japanese-style cooking includes steaming and braising. With the introduction of the Wagyu cattle, this is no longer the case.
One of the most important factors in learning about the unique qualities of Wagyu beef is that this meat is not marinated at all. Traditionally, the beef is marinated in soy sauce and rice vinegar. When the beef is taken out of the marinade, it should be left to air for an hour before eating.
Wagyu Beef
It is important to know that most of the beef produced in Japan is Wagyu. Only about ten percent of the cattle are produced as Mink. It means that it is the best of the highest grade of beef. It is rich in protein and healthy fats, but it is also not too fatty.
The producers can control their weight and flavor in such a traditional manner. There is no chance of losing moisture in the beef when it is being processed. It can still retain its lean, well-marbled texture even after being cut into steaks or strips.
While Wagyu cattle have been raised for centuries, there is no place in the world where the grass is as diverse as it is in Japan. There are many different types of grass used in production. These grasses include green gold, wakame, caltrop, red sesame, wakame, and madogake.
Other than the grasses, other ingredients that are used in the production of Wagyu beef include the blood of bulls and horns from bulls and cows. The horn of a bull or cow is needed to give the beef marbling. The blood and horns are also used in traditional Japanese food recipes.
The marbling that is required to give Wagyu beef its characteristics is called “gunkan” or kukicha. While it may be marinated in soy sauce, it is also occasionally seasoned with red chili, black pepper, and others. It keeps the beef from having the typical flavor of “grease” from most American beef.
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Since the origin of Wagyu beef is shrouded in mystery, it is hard to determine exactly how the cows were chosen. In some instances, the cattle are chosen by the quality of their tusks. In other cases, the cattle are chosen because they come from a stable of farmers who follow the traditional Japanese way of raising cattle.
The quality of the grass is not the only factor considered when cattles are being raised. The producer also wants to raise beef that has a good taste and is known for its marbling. A unique and rich-tasting product is what this production process strives for.
