Wagyu or Kobe beef is a special and delicious meat from cattle wagyu, created in the province of Hyogo. Considered a premium meat and one of the most expensive in the world. In this article we will talk about this delicious Japanese meat.
The word wagyu [和牛] literally means “Japanese cow”, where “wa”Means“ Japanese ”and“gyu”Means“ cow ”. Wagyu is one of the tastiest and most expensive meats in the world, reaching more than US$ 1,000 a kilo.
This meat, known as “kobe beef”A reference to the Japanese city of Kobe, in Brazil this meat can be found for about 200 to 2000 reais a kilo, its cost can be much higher depending on the quality and type of meat.
What are the differences between Wagyu and regular meat?
Wagyu besides being a meat known for being soft and tasty to the point of melting in the mouth, it is also rich in Omega-3 and Omega-6 different from ordinary meats. Therefore, eating Wagyu is a tasty and healthy option.
Wagyu meat stands out for its honeyed texture, a large amount of intramuscular fat, which is responsible for its extraordinary aroma and taste. The quality of the meat is guaranteed by the labels on each piece.
They come with a code that shows the animal's origin, date of birth, farm information, slaughter date and quality. This quality is given through a rigorous evaluation based on marbling (sashi), color and shine of the meat, as well as fat, firmness and, finally, texture.
How Japanese wagyu beef cows look
Although wagyu refers to Japanese cows, only 4 types of cows in Japan are considered wagyu. Among them are black (Japanese Black), short horn (Japanese Shorthorn), brown (Japanese Brown) and mocha (Japanese Polled).
In total there are about 6 breeds of pure cow of Japanese origin. Japanese Black is one of the most popular Wagyu breeds in Japan, filling 90% of Wagyu meat.
Wagyu vacancies are treated in the best possible way. In the past they used to enjoy massages, beer and withdraw as a part of their diet, although such a practice is currently not so common.
Some of the Japanese ox shelters have heated floors and even play classical music. Unfortunately, information and research on beef improving with massage and beer has been classified as myth and misunderstanding.
The Japanese believed that massage can help to spread more fat into the meat and thus improve the marbling rating. Beer, on the other hand, would help in the digestion of food, increasing the use of food in the ox's body.
While in Brazil the cattle breeds end up crossing and creating mixed meats. Japanese cows remain pure without breeding, thus maintaining the meat with a unique quality.
The History of WAGYU MEAT and KOBE BEEF
Cattle were introduced to Japan in the 2nd century AD as working animals and used in rice cultivation. The mountainous topography of the islands of Japan has resulted in small isolated breeding regions, cultivating herds that have developed and maintained qualities in their meat that differ significantly from other cattle breeds.
Wagyu is not as well known in Brazil, despite being in the country for more than 20 years. "It is still a little explored taste and very restricted to those who can afford it," says Belarmino Iglesias, president of the Rubaiyat group's administrative council, which brings together farms and restaurants.
Uenishi says there are differences between the wagyu meat from Brazil and Japan. "The meat there is more sweet, melts more in the mouth than here and its color is lighter than ours," he says.
Matsusaka, omi and yonezawa - other wagyu meats
In this article we mention wagyu meat being produced in Kobe, but there are also other wagyu meat being produced in other regions of Japan. We have Matsusaka beef, Yonezawa beef, Mishima cattle and Omi beef.
Matsusaka meat it is rich in fat and produced in the city of Matsusaka in the Mie region. Approximately 2500 cows are slaughtered per year, where only 100 grams can cost 5000 yen (150 reais).
Yonezawa it is another of the 3 most famous types of wagyu meat in Japan. Its origin is from the city of Yonezawa in Yamagata. Another very popular meat, known as the oldest Japanese meat, is located in the province of Shiga in the city of Omi and takes your name.
Mishima cattle literally means Mishima Cattle. It is a rare and endangered breed of cattle, located only on the island of Mishima and is one of the 6 breeds of cattle native to Japan. Its meat is very rare and expensive, being one of the most valuable in Japan.
Videos about wagyu
Have you eaten the wagyu meat?
And have you ever tasted this wagyu meat delight? If you go to Japan be sure to try it! Or if you can shell out at a restaurant here in Brazil, it is very worth it.
In each of these provinces you can find different types of premium meat in restaurants of yakiniku or shabu shabu. So you have the chance to try this delicious Japanese meat, without spending too much.
Of course, we are not sure of the origin of the meat without the certificate or without being from a trusted store. Japanese meat itself is already quite different from Western meat, much more delicious, especially in Japanese barbecue.
I hope you enjoyed this article that talks about wagyu meat and its derivatives. If you liked, be sure to share and leave your comments. Thank you and see you next time!