Japan Marbled Beef Is Beef Marbling Fat
Japanese Wagyu beef is one of the most prized proteins in the culinary world and is deemed as luxurious equally caviar and black truffles. The stunning marbling of fat, tantalising texture and umami-rich wagyu is what all steak lovers dream of eating. As a result, the sought after meat is used across Michelin starred restaurants across the world and has become one of Japan's most prized ingredients. Still, there is nonetheless a lot of confusion and questions as to what Wagyu actually is and where it comes from. So permit'due south get into everything you will e'er need to know virtually Japan's famous wagyu beef.
What is Wagyu?
Firstly, wagyu is a type of cattle, which in Japan, is separated into 4 different breeds: the black, brown, shorthorn, and polled. This includes cattle produced in Nippon besides as other countries such as Commonwealth of australia and the United states of america. When people think of Wagyu, the thought of Kobe beefiness springs to mind. While this is correct, Japanese Wagyu is not Kobe beef, simply simply Kobe beefiness is a type of Wagyu from a item blackness cattle strain grown in Kobe City.
Secondly, what makes Wagyu so unique is the inter-muscular fat that breaks the growth of connective tissue networks within the meat. The fat gets in the way of the connective tissue expanding and connecting with itself significant weak muscles and extremely tender meat. These fats create a unique smell, scent and taste every bit the fat acid composition breaks downwardly into powerful odourants. In addition, wagyu has a high proportion of unsaturated fats relative to other fat acids and gram-for-gram it makes it healthier than other more saturated animal fats.
History of Japanese Wagyu
Historians recorded that cattle, pigs, and chickens were in Japan between 500BC AND 300AD. The timing coincided with the introduction of rice cultivation. Every bit a result, people used cattle for mining, forestry, transportation, and rice farming. These cattle migrated from N Prc, as well equally Mongolia and Siberia. Following this, Buddhist leaders banned the eating of the flesh of animals, making them work-based animals. Their worth became their physical prowess and people decided to breed on maternal traits. During the Meji Restoration era, in 1867, the government lifted this ban on eating meat. From there, cattle became sought after for their milk and meat, leading to a shipment of cattle from Kobe to Yokohama. For that reason, this beef became pop and gained the name Kobe Beefiness.
Due to the surge of demand for milk and beef, Nihon decided they needed to increase the yield with large and improved breeds of cattle. Nonetheless, compared to other regions in the world, Japan is small, especially with the country available to enhance cattle. To compensate for the lack of supply of beefiness, Nippon started to crossbreed native cattle with imported breeds. These included Braunvieh and Simmental cattle from Switzerland, Ayrshire, Devon, and Shorthorn cattle from the United kingdom, and Holstein cattle from Federal republic of germany and the netherlands. This helped increase the size and yield meeting the demand of the public.
A decline in quality
Notwithstanding, as years passed, the quality of meat declined which prompted Nippon to stop crossbreeding and start to intra-breed cattle. One of the original Japanese cattle breeds, Mishima, is bred on Mishima Island in Yamaguchi prefecture. People considered it to improve meat quality when crossed with other breeds and was thus a central component in the intra-breeding process. The consequence was the birth of the Japanese black breed in 1944, the leading cattle brood of Wagyu. Later on World State of war 2, farmers started to focus on raising this black breed for marbled beef production. The name Wagyu includes the Japanese blackness breed cattle as well as crossbred Japanese black cattle produced in other countries. The black breed comprises over xc% of Wagyu raised in Nihon, highlighting its importance in the beef market.
Furthermore, in 1991, the Uruguay Round (multilateral trade negotiations) saw an upsurge in imported products such equally beefiness, which severely affected the Japanese beef market place. Leaner and less fat marbled beefiness was available cheaper than Japanese beef putting farmers at risk. This led to a shift in the perception of beef every bit Japanese beef farmers and the government aimed for increasingly marbled beef and improving the quality rather than the amount.
How is Japanese Wagyu raised
To meet the requirements of the Japanese beef market place, there is strict nutritional management. Factors that are taken into account are growth rate, feed efficiency, health, animal welfare, disease tolerance, and intramuscular fat accumulation. Cattle are raised in group-fed pens depending on Nihon'southward own fattening system. From xi months – thirty months of historic period, they feed on a high-concentrate diet, which helps accumulate more than intramuscular fat. Furthermore, farmers give them a lot of freedom to roam the surrounding fields to create a stress-costless surroundings. Whereas a mass-operated cattle farming pen would contain dozens of cows, a Wagyu farm typically contains just 4 or 5. Therefore, there is plenty of room to roam inside too equally outside.
Overall, during 11 to 18 months of historic period, cattle feed twice or three times a day. These meals consist of 36.8% to 86.iv% formulated feed, which is loftier in grains. During this menstruum, the cows mature and proceeds effectually 50% of fatty and upwards to 1,500 pounds. From 18 months onwards, the diet becomes even more than full-bodied at effectually 85% formulated feed. Grains, such as corn, are more than free energy dense helping to abound inter-muscular fat, however it comes equally a toll. Some of these grains are not widely available in Japan, thus have to be imported, bumping the toll of the overall Wagyu. When the cattle reach around 30 months old, they reach superlative condition and are slaughtered. Although this is older than other breeds of cows, the extended period allows the cattle to develop more fat.
All Natural
The cattle are never given whatsoever artificial ingredients or medicine to promote growth, making it 100% natural. Although it takes more time and energy, it produce the delicious wagyu we know today. In contrary to popular conventionalities, farmers to non tend to massage or play music to their cattle. However, they do as much as possible to permit the livestock to live in a stress-free environment. This is because stress increases adrenaline and contributes to tensed muscles and tough meat.
How is Wagyu quality ranked?
Carcasses of Japanese cattle breeds are evaluated by the Japan Meat Grading Association (JMGA). This is such an integral process in the production fo wagyu to protect integrity and authenticity. The meat between the 6th and seventh rib are graded on 2 specific factors: Yield and Grade. Yield is only the ratio of meat compared to the carcass. This is based on a score past A (72%+), B (69%-72%) and C (beneath 69%). Grade is farther separated into five factors: Beef Marbling Score (BMS), Beef Colour Standard (BCS), Beef Fat Standard (BFS), Firmness, and Texture. Each of these factors are graded from one-5, 5 being the highest score and 1 being the everyman.
A5 is the highest quality wagyu you can go and the beefiness must exist graded every bit Form A for yield and Grade 5 in BMS, BFS, BCS, firmness and texture.
Dissimilar types of Japanese Wagyu
Kobe Beefiness
Kobe beef is the most internationally famous wagyu brand known worldwide. The metropolis of Kobe was a cardinal port for imports and exports in Japan, which allowed Nihon to promote Kobe Wagyu to the rest of the earth. The prestigious beef comes from the black Tajima breed of Wagyu Cattle, which has pass a strict passing of the Kobe Beef Marketing and Distribution Promotion Clan.
Ohmi Beef
Ohmi beefiness comes from the cattle breed around Lake Biwa in Shiga Prefecture. The arable nature around the lake lends itself for an excellent cattle raising environment. The lake's clean water and the advisedly selected feed, produces meat that is well marbled and soft, with tender fat and a mellow smell. Although Kobe is more unanimously known, Ohmi beef is considered just every bit, if not, better.
Matsusaka Beef
Matsusaka beef comes from a small, rural town in Mie prefecture. Information technology is highly regarded for its flavor, richness, and distinctive marbled texture. The cows are specifically selected and then matured for three years giving this singled-out flavour. In 2002, 1 Matsusaka cow sold for 50 one thousand thousand yen, or roughly $400,000.
Hida Beefiness
Hida beef comes from Gifu prefecture, jsut a little north fo Nagoya City. Prized wagyu beef from Takayama is considered some of the all-time beef in Japan. What sets Hida beef apart is in its muscle and marbling. This fatty marblind permeates through the loin cut as well equally other areas, such as the shoulder, flank and rear legs.
Miyazaki Beef
Just locates North-East of Kagoshima prefecture, Miyazaki prefecture is the 2d largest prefecture in producing Japanese blackness cattle. Much of the area is comprised of mountains and dense forests creating beautifully red-colored beefiness, fantastic marbling and a naturally rich flavor palate.
Hokkaido Beef
Finally is Hokkaido's wagyu beef. The naturally cold climate, rich nature and cold air, makes information technology the perfect identify for calves to grow. This creates a distinguished sense of taste that is tender and juicy. Furthermore, tt contains a great deal of proteins, minerals, vitamins, atomic number 26, and other various nutrients!
Means to enjoy Japanese Wagyu
Teppanyaki
Teppanyaki is peradventure the almost mutual way of cooking wagyu. A gas powered iron flat top allows for a variety of ingredients to be cooked. At loftier end restaurants, the chef volition cook everything right in front of you. Typically, sliced garlic is fried to flavor the oil and hot plate. which is so used to cook thew wagyu. Artistically flipping and cut, the wagyu is cooked till mouth wateringly tender and served alongside the fried garlic. Boosted toppings of sea salt, wasabi and a special tare (sauce) can all be enjoyed with the wagyu.
Watch a video of wagyu being cooked teppanyaki manner here!
Yakiniku
Yakiniku (translated to grilled meat) derivers from Korean cuisine. Seize with teeth size pieces of meat are grilled over a charcoal grill, or in some places, a gas grill. Various meats and various cuts of meat are available to eat, from fillets to organs. Whereas in Teppanyaki, a whole large piece of wagyu is normally cooked, in yakiniku, everything comes pre cut, assuasive yous to cook each piece as you would similar. Later on grilling, y'all tin can enjoy the beef with sea salt, a special tare, or even lemon juice. In addition, you can find a wider diversity of wagyu cuts and parts of the cow at a yakiniku restaurant.
Sukiyaki
Sukiyaki is a pop hot pot dish, where a mixture of vegetables and beef are cooked in a sweet and salty soy sauce based broth. At that place are two variations of sukiyaki: Kansai (Osaka) and Kanto (Tokyo) fashion. In Kansai, the meat is first seared in the pan and seasoned with sugar, sake, and soy sauce, then the vegetables are added. In Tokyo, all the ingredients are cooked in a sukiyaki sauce. Wagyu beef is usually piece thinly and gently cooked so it becomes tender and cook in your mouth. It is common to dip the cooked ingredients in a beaten raw egg before eating.
Shabu Shabu
Similar to sukiyaki, shabu shabu is also a hot pot dish. A choice of vegetables and proteins are cooked in dashi (Japanese stock) until tender. Sesame sauce and ponzu sauce are two mutual dippings that y'all tin can swallow the ingredients with. The sounds of stirring the vegetables and meat with your chopsticks gives the onomatopoeic name 'shabu shabu'. Information technology's a common dish to enjoy with friends and family that brings people closer together.
Sushi
Although sushi is commonly eaten using raw fish, that melts in your mouth, wagyu is also used for it'due south same properties. The rich marbling of fatty and umami packed beef makes it a perfect topping for sushi. In addition, it can exist lightly blow torched, allowing that delciious fat to render and back even more than delicious.
Yakitori
Minor cuts of wagyu beef are skewered, lightly seasoned and grilled over a charcoal grill. The charcoal adds a smoky, barbeque flavour, whilst allowing the fat to render and become tatilisingly tender. Yakitori is a slap-up style to consume wagyu as information technology is cut in seize with teeth size pieces, then you just become the correct amount.
Where to savor Wagyu in Osaka
Matsuzakagyu Yakiniku M
Specifically serving Matsusaka Beef, this restaurants advises you to enjoy the natural gustatory modality of wagyu with simple salt or soy sauce. Matsusaka beef is raised between the Izumi and Miyagawa river in the suburban area of Matsusaka Metropolis. They take extreme intendance in raising their cattle, as they massage and fifty-fifty requite beer (helps develop ambition and fat in the cattle). Specifically, they take their own staff to look after and examine each cow to ensure that the perfect wagyu is supplied to their customers.
You lot can enjoy various cuts of the cow that are all beautifully presented to ensure you know exacvtly what you are eating. Finally, the dark and cozy atmosphere makes it relaxing and one of the all-time spots in Osaka to bask Japanese wagyu beef.
Opening Times: 17:00 – 21:00 (Sat and Sunday 12:00 – 15:00, 17:00 – 21:00)
Phone Number: 06-6211-2904
Website
Address: 〒542-0076 Osaka, Chuo Ward, Nanba, one Chome−5−24 だるまビル 2F
Kitamura
Founded in 1881, Kitamura serves Kansai manner Sukiyaki, which is a favourite amid locals. They only used domestically raised wagyu, which is total of umami and sweet. The thinly sliced wagyu becomes tantilisingly tender with the sweetness and salty broth adding a deeper depth of season. There are other dishes available such as mizudaki (boiled beef slices) and batayaki (beef fried in butter).
There are traditional Sukiya style rooms too every bit tatami rooms with horikotatsu. These are spaces where in that location are gaps in the flooring nether the table to balance your legs. The relaxed yet refined temper makes it a fantastic place to savour some wagyu sukiyaki style.
Opening Times: 16:00 – 22:00 (Closed on Sunday and public holidays)
Telephone Number: 06-6245-4129
Website
Address: i-sixteen-27 Higashishinsaibashi, Chuo-ku, Osaka
Fukushige Horumon Osaka-shinmachi Branch
Located around Yotsubashi station, in a district filled with offices and shopping malls, Fukushige Horumon is crowded nearly every twenty-four hours. The relaxed and lively atmosphere makes it welcoming to anyone. The kitchen mainly serves A4 Wagyu from Kagoshima, with a diverseness of cuts bachelor. 1 of the virtually popular cuts is the Skirt steak, which is deliciously tender. You lot can social club the wagyu every bit it is or marinated in their sweet homemade sauce. The spicy dipping sauce makes it a perfect combination with the fluffy white rice. Finally, the beef tongue is sliced thickly compared to other yakiniku restaurants. The umami rich and soft withal chewy texture is a must effort!
Opening Times: Lunch eleven:30 am – 2:00 pm (L.O. 2:00 pm), Dinner v:00 pm – 11:00 pm (Fifty.O. 10:xxx pm)
Phone Number: 06-6578-4880
Website
Address: 1-8-nine, Shin-machi, Nishi-ku, Osaka-shi, Osaka
Sumibi Yakiniku Tsurugyu
Using Tajima beef, the prefectly marbled and sweetness beef is recommended to eat rare. Their recommendation is the chuck eye, which is only eaten with sea salt, garlic flakes, soy sauce or Japanese mustard. They have a broad choice of cuts available, including the organs and intestines of the cow. This can exist enjoyed a la carte du jour or equally a course repast.
Finally, the restaurant, with its natural woods-based interior, has 2 tables for four, three horigotatsu tables for four and a semi-individual room for six customers.
Opening Times: 17:00 – 24:00 (Closed on Mondays)
Phone Number: 050-5263-9922
Website
Address: 3 Chome-5-14 Kawarayamachi, Chuo Ward, Osaka, 542-0066
How to cook Japanese Wagyu at home
The incredible marbling of fat and natural umami rich beef should be preserved so I recommend merely frying information technology with common salt. The amount of fat in Wagyu creates a butter similar texture, which can be too rich if too much is consumed. With wagyu beef, I would always recommend medium rare but with wagyu medium is likewise delicious! No thing how you cook wagyu, information technology volition exist tender and juicy, however at a medium-rare cook, the fatty volition have fourth dimension to render. The rendering procedure will help the meat become more tender likewise helping release some of the sweet and umami flavour stored inside.
Ingredients
Wagyu Beef
Common salt
Pepper
Sliced Garlic
Method
Step1
Allow the beef come up to room temperature
Step 2
Fry the sliced garlic in a medium hot pan. Fry until crispy. Bleed the garlic on kitchen paper and set aside. Discard remaining oil (or use for some other dish!)
Step 3
Season the beefiness with common salt. In a scorching hot, non-stick pan, sear the meat for 2 minutes (depending on the size). Yous do not demand to put whatsoever oil in the pan as in that location is so much fat in the wagyu.
Step four
Flip the beef over and sear for another ii minutes and fry all the sides of the beef.
Footstep five
Remainder the beef for at least iii minutes. This will help retain its juices and become even more tender.
Step 6
Piece and serve with wasabi, sea salt, and the sliced garlic.
Footstep vii
Enjoy a variety of dissimilar combination of flavours! I recommend slicing into smaller bite size pieces to make it even more enjoyable!
Sentinel a video of me cooking the wagyu beef!
Last
Japanese Wagyu beefiness is the ultimate meat experience. The love and care that farmers accept in raising their cattle is expressed through the mouth-wateringly tender, juicy, and umami-packed wagyu. Although it'south a prized produce, the risk to experience and eat wagyu should not be missed. Teppanyaki offers all the theatrics and thrill that celebrate the famous wagyu, even so there are a host of different way available to enjoy it. If you tin can go a concord of the 100% wagyu from Japan, it is well wroth cooking yourself merely to get a gustatory modality of that sugariness, umami-rich, and fat piece of meat.
Source: https://www.osaka.com/eat/japanese-wagyu-beef/