Let’s talk FAT, WAGYU style.
Wagyu is hands down, the best meat for marbling in the world. It almost looks like there is more marbling than actual beef. Translation, it has a melt in your mouth texture, and super rich flavor that is unlike anything else. However, you pay a big price for it.
Where does Wagyu Beef come from?
Wagyu beef comes from Japan. Wagyu translates to Wa (Japanese) and Gyu (Cow) …that’s right, Japanese cow is what Wagyu stands for. Wagyu cattle haven’t always lived such a prestigious life. They were working cattle and originally due to the cold weather, the massages were a necessary part of their lives to make sure they could work the next day. Another interesting fact is yes they were fed beer in certain cases to keep them happy and calm because they lived such a hard life. Obviously times have changed, and these cows live a luxurious, pampered life to ensure the best flavor and texture.
All of these four Japanese breeds of beef cattle are considered Wagyu
- Japanese Black
- Japanese Brown
- Japanese Short Horned
- Japanese Polled
In several areas of Japan, Wagyu beef is shipped carrying area names. Some of these names are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef, Ōmi beef, and Sanda beef.
Totally confusing… But basically know that A5 is the best.
Japanese carcasses are cut or ribbed between the sixth and seventh rib throughout Japan. There are three yield grades: A, B and C – classified by yield percentages estimated by a mathematical equation. There are five quality grades: 1, 2, 3, 4 and 5 – based on marbling, meat color and texture, and fat color and quality. Yield score is determined by an estimated cutability percentage, that is calculated by an equation which includes four carcass measurements. These measurements are obtained at the sixth and seventh rib section, and the yield grading is absolutely objective.
Not everyone who sells Wagyu is selling WAGYU! There are still people selling angus or cross breeds as Kobe or Wagyu, so be careful! Technically to be KOBE beef it has to be from Kobe, Japan and I believe there are only around 3,400 registered cows. Just beware the beef you are eating, although it may be expensive and extremely marbled, may not truly be Wagyu.