Because the meat of Japanese Wagyu beef is juicy and tender, with low content of saturated fatty acid in muscle fat, unique flavor, and extremely high meat value, it is regarded as a "national treasure" in Japan and is known as the most expensive beef in the world. So just how good is the world’s most expensive beef?
What kind of cow is Wagyu?
From the literal meaning, Wagyu means Japanese cattle, and it refers to Japan’s unique black-haired beef cattle breed. But in fact, what the Japanese call Wagyu now are actually modern cattle breeds preserved from hybrid cattle, including black-haired Wagyu breeds, brown-haired Wagyu breeds, Japanese short-horned breeds and hornless Wagyu breeds.
The most famous Kobe beef , Matsusaka beef and Omi beef are all Japanese black breeds. Because it is easier to form frost than other breeds, the market circulation of Kuroge Wagyu is currently the largest among the four types of Wagyu.
It is said that during the growth process of "Wagyu", it can be said that "Wagyu" enjoys all the high-end treatment in the world. "Wagyu" has to "walk" in the fairyland-like pasture every day to maintain a small amount of physical activity. The breeder must also play some videos for the cattle. The melodious music that "Wagyu" likes is to adjust their mood and create a relaxed and happy growing environment for them. The breeders also use a specific formula. How to classify
and beef grades?
Japanese Wagyu beef is divided into five grades from high to low: A5, A4, A3, A2, and A1. Marble-like distribution can be seen in beef grade A3 and above. Among them, A5 grade Wagyu beef can be said to be the best. Only those that reach A4 or A5 are eligible to use the "Wagyu" label.
has a strict process for determining the grade of Wagyu beef. It is judged one by one from the distribution of marbles, the color of the meat, the degree of looseness, etc. Of course, the most important thing is to look at the distribution of marbles.
During the evaluation process, only when the opinions of the two reviewers are consistent can the next step be evaluated. In each step, a score will be given, and the final grade is not based on the highest, but on the contrary, the lowest. level as the final level. For example, if the snowflake distribution of a piece of beef is A5, but its meat color is only A2, then in the end, this piece of beef can only be reduced to A2. Therefore, a piece of A5 grade beef is very expensive, generally selling for 2,500 yuan or more. What is even more precious is that a "Wagyu" has only about 6 kilograms of "high-grade" beef.
Where is the most famous Wagyu beef?
You may have heard of Kobe beef, Matsusaka beef, and Omi beef. You may also have heard of Maezawa beef, Hida beef, and Sendai beef. There are so many Wagyu brands in Japan. So far, there are more than 200 brands, large and small. Behind each brand are their own livestock farmers’ organizations, local governments, and private companies, support, and they are all promoting themselves. Its uniqueness can only be said that the Japanese are really good at marketing and fighting among themselves. The most famous Wagyu brands are still Kobe beef, Matsusaka beef and Omi beef or Yonezawa beef.
How to eat Wagyu beef?
- Sashimi
A5 grade Wagyu is the most suitable for sashimi, because the subcutaneous fat is evenly distributed in the shape of snowflakes, so it tastes like it melts in your mouth. In comparison, A3 grade Wagyu beef is not suitable for sashimi because the fat distribution is not very uniform, and the taste will be very dry and woody.
- Charcoal grilled
This method can be used for A4 and A3 grade Wagyu beef. After the beef is grilled, the fat melts due to the high temperature, making it smell fragrant and not taste too old. Because Wagyu beef is relatively precious, the original flavor should be the main one, and you can taste it by sprinkling some salt appropriately.
——Sushi
If you are making sushi, A5 grade wagyu is not very suitable because it is too fat and does not taste the best (another reason is that the price is high. Wouldn’t it be very convenient to make sushi? Waste) A3 grade Wagyu beef is just right, moderately fat and lean.
——Hot pot
Like sushi, A5 grade Wagyu beef is not suitable for hot pot consumption. A3 grade Wagyu beef should be used.
