Exploring the Art of Raising and Producing Wagyu
There’s nothing like treating yourself to a big, tender, and juicy steak after a long and tiring week at work. Don’t settle for less, and choose a Wagyu steak for that cheat night because you deserve it! Wagyu is one of the most pricey types of beef that you can buy in the market. Let’s find out why this precious type of beef is so worth the money.
What is Wagyu Beef?
For those who don’t know, Wagyu beef is a symbol of luxury. Why? Wagyu is known for its steep price compared to regular and local beef varieties. It is popular because of its unbeatable tenderness, superb marbling, and satisfying umami flavour. The Wagyu is a native Japanese cattle breed that comes from the root words ‘Wa’, which means Japanese and ‘Gyu’, which means cow.
Are there different classifications of Wagyu?
Wagyu does not just refer to the Japanese variety. Although Wagyu originates from the Japanese, there are several variations of Wagyu available in the international market. Of course, there’s the Japanese Wagyu, and then there’s the International Wagyu. The International Wagyu refers to the different Wagyu cattle that are bred and raised outside of Japan or in countries like Australia, the USA, etc. Japanese Wagyu is further divided into regional breeds that include the Matsukasa, Obi, and Kobe beef.
Where can I purchase Wagyu beef?
Although purchasing Japanese Wagyu can feel like it’s beyond your reach, it’s really not! Because of the rise in the popularity of Wagyu beef around the world, Japanese, Australian, and American Wagyu can be easily found in several places.
- Local butcher shops
- Gourmet grocers
- Online butchers
- Specialty importers
- High-end steak restaurants
- Local farms
Is there a special way to cook Wagyu?
Wagyu can be cooked just like any other regular beef. However, because of its superior quality and taste, here are some recommended cooking methods you can use to get the best out of the Wagyu that you bought:
- Grilling
- Sousvide
- Smoking
- Braising
- Pan-grilling
- Slow-roasting
- Reversed searing
How are Wagyu cattle raised and produced?
You could say that Wagyu is the Rolls Royce in the beef category. It takes the number one spot and is looked upon as one of the most luxurious and coveted beef in the entire world. Wagyu is almost sinfully delicious, with a rich marbling and flavour that is unmatched by its rivals. Why is this so? Let’s find out!
The Origins of Japanese Wagyu
Yes, we all know that Wagyu is top-of-the-line and is number one in its league when it comes to beef. But do we know why and how it became number one?
The word ‘Wagyu’ originates from two Japanese words, ‘Wa’ and ‘Gyu’, which respectively mean Japanese Cow. This particular breed of Japanese cattle has been developed and created over decades through selective breeding. Originally, Wagyu cattle were used as draft animals in Agriculture. The Japanese carefully chose the best traits such as marbling, texture, tenderness, and flavour, and came up with today’s breed of Wagyu. Japanese Wagyu also have further classifications according to the region that they were raised in. Each region’s Wagyu cattle have different characteristics and marbling and taste profiles. Japanese cows are generally raised in superior climatic conditions and are fed with high-quality feeds, and are given the best care and diet in order to produce the best quality meat. They are also raised according to strict regulations and follow grading systems that ensure the consistency of the quality of Japanese Wagyu.
The Origins of Australian Wagyu
It’s great news that we can enjoy the top flavours of Wagyu beef without paying an exorbitant amount of money! We’re now presented with different Wagyu options that we can choose from such as the Australian Wagyu. The Australian Wagyu or the Australian Kobe beef originated from the importation of Japanese Wagyu into Australia during the 1980s. The Japanese cattle were crossbred with European and British cattle to produce what is known as Australian Wagyu today. Australia is home to lush and vast pastures and has the perfect climatic conditions to raise Wagyu cattle. Today, Australian Wagyu is next in line to Japanese Wagyu and is enjoyed by most diners internationally.
The Origins of American Wagyu
Japanese Wagyu was only introduced to the USA in the 1970s. A Morris Whitney from Colorado University imported the Black and Red Wagyu bulls from Japan in 1976. These four bulls were named Rueshaw, Judo, Mt. Fuji, and Mazda. It was only in 1993 that three Japanese Black females were introduced into the mix, sparking the first Wagyu breeding in the US. During the following decades, Wagyu breeding was still uncommon with only less than 200 cows imported from Japan. The Americans strictly followed how the Japanese raised the cattle to get the flavour and marbling it’s cherished for. When the import of Japanese Wagyu cattle was stopped in the late 90s, this pushed Americans to crossbreed the existing Japanese Wagyu cattle with local cattle breeds, making full-blood Wagyu cows a rare sighting and giving birth to American Wagyu.
Wagyu FAQ
Wagyu is known for its superior taste and marbling. Compared to other types of beef, Wagyu cattle are raised to ensure that the meat gets optimum marbling that gives it its melt-in-your-mouth taste.
Depending on the Wagyu classification, the price of Wagyu beef in Australia can vary. Some of these factors include the kind of cut, what grade it has, the marbling score, the importer or supplier, and current market conditions. Japanese Wagyu is more expensive than Australian and American Wagyu because the supply is lesser than the demand for it. In Australia, Japanese Wagyu can start from $100 AUD per kilogram (lower grade cuts0 and can go to more than $100 AUD for premium cuts like an A-5. Local Wagyu can go from $30 to $80 AUD per kilogram depending on cut and grade.
Yes, thanks to technology and modern international courier systems, it’s now easier to purchase Wagyu from the comfort of your home. You can search for reliable local and online butchers like ours at The Meat Inn Place, enter the online shop, choose the products you wish to buy, pay for it, and wait for your delivery to arrive at your doorstep.
Here are the most in-demand Wagyu cuts that you can buy from your local butchers at The Meat Inn Place:
- Ribeye
- Striploin
- Tenderloin
- Rump
- Chuck
- Brisket
Surprisingly, Wagyu has better nutritional content and taste than regular beef. Here’s why:
- Wagyu contains a higher amount of oleic acid, which is also found in olive oil. These are monosaturated fats that are healthier as long as consumed moderately.
- Wagyu is rich in Omega-3 Fatty Acids, which can reduce inflammation and improve your cardiovascular health.
- Wagyu contains the necessary micronutrients we need to function well: vitamin B12, iron, selenium, etc.
- Wagyu has lower amount of saturated fats.
