QUALITY THROUGH PUREBRED BREEDING
ORIGINS IN JAPAN
The Wagyu cattle has its origins in Japan. Wagyu literally „Japanese cow“ („Wa = Japanese“ and „Gyu = cattle“) is a collective term for several breeding of cattle. In several areas of Japan, Wagyu beef is shipped carrying area names. The best known Wagyu beef is the Kobe beef. The name derives from the Japanese region where the cattle is born and grown.
Wagyu beef is very tender, spicy, tasty and succulent. The dark red structure is surrounded by a very thin layer of fat and only small fat veins run through the meat. This creates a delicate marbling, which provides an almost aesthetic look. This intramuscular fat is not any longer existing in meat from other varieties of cattle, as it has been increasingly removed through breeding.
In particular this fat structure is a flavor carrier and strengthens the unique flavor of Wagyu beef. Because of the specific fat structure the Wagyu beef has a 50 percent higher amount of unsaturated fats and despite of the apparently high amount of fat structures the fat content is collectively lower. This makes the Wagyu beef digestible and especially tasty.
The fact that Wagyu beef is so tender and tasty is the result of long breeding and special husbandry. So as you can see Wagyu cattle is reared similar to cattle on an organic farm. The cattle receive high quality feed and the use of antibiotics is omitted. The special kind of husbandry also contributes to the exclusive character of the meat.
Outside of Japan the breeding of Wagyu cattle recedes only some examples, which have been exported for scientific purposes from Japan. In general the export of cattle is forbidden. The breeding outside Japan has been partly crossed with black cattle (e.g. with „Black Angus“ breed). As a consequence the meat of Wagyu cattle is, depending on the breeding, first-class quality, but it is not that valuable as the original from the Kobe breeding or from purebred Wagyu cattle.