Origins of Wagyu Beef Steaks
Wagyu is a breed of cattle that is genetically predisposed to exceptional marbling and produces a higher percentage of unsaturated fat than other breeds. The marbling ratio can be as standard as 90 percent fat and 10 percent meat. Although taste is subjective, beef produced from this animal is superior to any other beef in both tenderness and flavor. Most of this meat here in the wagyuwetrust.com United States is rated at least two grades higher than prime meat.
What Is Wagyu Beef?
Wagyu beef is actually defined differently and uses a twelve-point scale. Japan’s most prized beef would score twelve, compared to USDA’s 5-6 on the same scale. Wagyu standards traditionally raised in Japan are much higher than the average American. The Japanese demand that the cattle be of pure origin and raised all their lives on local herbs and water. It must be a bull or a virgin cow, and the longer time it takes to raise cattle for consumption, along wagyuwetrust.comwith shortages, increases the price of this type of beef. The Japanese are known for raising their cattle with extreme care, from diet to massage. Unfortunately, this led to the sale of “Imposter Beef”. Japanese Wagyu cattle were bred with Angus cattle here in the United States to create a cross called Kobe beef.
Beef is Beneficial to Human Health
Don’t fool yourself. Only 100% purebred Wagyu cattle can produce the beef that consumers want and meet the higher standards they expect. Consumers should be aware that many of the wagyuwetrust.com Kobe beef advertised online are actually up to 50 percent fake. In addition, many wholesalers sell low-density Wagyu products at a much lower price. These lower quality Wagyu products do not meet the higher standards set by Japan and are at the lower end of the twelve-point grading scale.