What is Wagyu Beef?
Wagyu (pronounced ‘wa-gyu') is a breed of cattle native to Japan and is considered one of Japan's national treasures. The Japanese word Wagyu can be translated to mean Japanese beef - as
wa meaning Japanese, and gyu meaning cattle, or simply "Japanese cow".
Characteristically, Wagyu beef is highly marbled. This means that the muscle is finely interspersed with monounsaturated fat. This marbling gives the beef its “melt in the mouth” moisture and tenderness. When cooked, the marbling dissolves and gives the meat its tenderness and flavour.
The quality and flavour of Wagyu meat is different from other types of beef commonly eaten in Australia. Some may describe the beef as a smooth caramel / buttery flavour that is intensely sweet and delicate.
This tenderness and flavour results in Wagyu beef being labelled a premium quality grade. Prior to Wagyu entering the Australian market, the Australian marbling grading system was 0 to 6, with the best of the Australian breeds including Angus, averaging about 2. Since the introduction of Wagyu into Australia, the Australian marbling grading system has been increased to 9.
What is marbling? Is this unhealthy? While recent public campaigns have educated the Australian public that fat in beef is unhealthy, the marbling in Wagyu beef has a different story altogether.
The heavy marbling in Wagyu beef, which is described as ‘an intra-muscular deposit of energy in a lace-like lattice', has been found to contain higher monounsaturated fats than the unhealthy saturated fats. Research has shown that the monounsaturated fats in Wagyu can assist in reducing cholesterol levels in the body. Refer to Dr Crowe's article left of this page.
The marbling is also the reason for the unique flavour, texture and moisture of Wagyu beef. The monounsaturated fatty acids have a very low melting point (less than 7 degrees Celsius), which means that the beef literally "melts in your mouth".
Subsequently Wagyu beef is lean and healthy, without compromising taste. Champange from France - Sparkling wine from other regions...
You may have heard the term ‘Kobe' beef associated with the word Wagyu. ‘What is the difference?', I hear you ask. The term ‘Kobe beef' is an appellation given to Wagyu beef that is raised or finished in Kobe in Japan and can only be used for beef finished in this way. Everything else is simply termed Wagyu in the same way that sparkling wine from the Champagne region in France is called Champagne and from everywhere else it is simply called sparking wine. Typically it is also fed Japanese beer as part of its diet and the cattle are regularly massaged before slaughter and finally Kobe beef is known as the highest quality wagyu beef in the world and this is reflected in it's price.
No doubt you have heard of Champagne, that famous wine region in France, and the celebratory beverage that is made there. What you may also be aware of too, is that to use the name Champagne, the wine must be made in that highly specified region.
Not so with Beef. As a result, we hear the word Kobe used to describe all types of Wagyu. This is wrong. Kobe is a town within the Hyogo Prefecture, and is undeniably famous for its Wagyu beef. The bloodline is exclusively Tajima. However, only beef from the town Kobe should be called Kobe. Unfortunately, like Brie, Camembert and Cheddar in the cheese world, the name Kobe is not currently protected.
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