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Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. It’s a luxury food item that commands high prices, but what exactly makes wagyu beef so special? Wagyu beef is famous for its incredible marbling, flavor, and tenderness, making it some of the world’s best beef.
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Traditionally, the term wagyu referred to all japanese native cattle. We are invoking a world of tradition, genetic refinement, and culinary artistry. 'wagyu' refers to all japanese beef cattle, where 'wa' means japanese and 'gyu' means cow.
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Wagyu beef represents the pinnacle of meat quality, revered for its unparalleled marbling, tenderness, and depth of flavor.
Now it refers to four specific breeds of cattle that are renowned for their premium quality, also called kairyo wagyu (developed wagyu). When we speak of wagyu, we are not merely describing a type of beef; Originating from japan, this luxurious meat has gained popularity around the globe. Wagyu beef, often hailed as the pinnacle of gourmet meat, is renowned for its exceptional flavour, tenderness, and marbling.
Japanese native cattle became almost extinct after the meiji restoration (1868), mainly as a result of crossbreeding with european breeds, with exceptions such as the mishima cattle. Wagyu meat is often hailed as the pinnacle of beef, known for its rich flavor and tender texture. However, not all wagyu is the same. Wagyu beef comes from the wagyu cow, a unique japanese breed, and unlike other cow species, they have unique features that give them a distinct taste and appearance.
Wagyu refers to japanese cattle and is not a specific breed.
There are different types to consider. Japanese wagyu is the breed of the celebrated kobe beef, which has the distinction of being the most expensive beef in the world. But what makes wagyu so special? Read on to learn about wagyu, its history and origins, and the differences between japanese and american wagyu.
