What is wagyu?
Wagyu is a type Japan-originating beef, famous for its quality and taste.
This type of beef has a unique characteristic of marbling, meaning the fat is finely distributed throughout the meat.
This marbling gives wagyu beef its tenderness and juiciness.
Wagyu cattle are raised with the utmost care in an environment that can minimize their stress. For example, they are fed high-quality feed and sometimes even given massages or beer.
There are several well-known breeds of wagyu cattle: the most famous are Kobe beef from Hyogo Prefecture, Matsusaka beef from Mie Prefecture, and Omi beef from Shiga Prefecture.
Wagyu beef is expensive due to its high quality and the way it is raised,
It is prized as a luxury food in Japan and abroad.
Wagyu beef can be enjoyed in a variety of ways, including steak, shabu-shabu hot pot, and sukiyaki hot pot.
Simple cooking methods are preferred to bring out the beef's natural flavor.
In the 1800s, Japan was influenced by Western culture and people began to increasingly consume meat, leading to increased beef consumption.
This resulted in improvements in the wagyu breed based on local cattle throughout Japan, which gave birth to the breed we see today.
In recent years, branded wagyu beef has been exported overseas, and in Japan, not only high-end restaurants but also more casual eateries have begun to serve the beef.
Varieties of wagyu
You can find a variety of dishes that are often made with wagyu beef in Japan.
Below are some common examples.
Steak
Wagyu steaks are renowned for their tender and juicy texture.
You can savor the true flavor of the meat by seasoning it modestly with salt and pepper.
Shabu-shabu (hot pot with thinly sliced meat)
Thinly sliced wagyu beef is cooked by quickly stirring the meat in boiling water.
You can enhance the flavor of meat by dipping the slices in ponzu (citrus soy sauce) or sesame sauce.
Sukiyaki (hot pot with simmered beef)
Wagyu beef is simmered in a salty-sweet sauce.
By cooking with vegetables and tofu, the savory umami of wagyu beef spreads to the other ingredients.
Yakiniku (Korean-style BBQ)
Wagyu beef is a beloved menu item at Japanese yakiniku restaurants.
Grilled over an open flame, the meat is crispy on the outside and juicy on the inside.
Raising wagyu cattle
Raising wagyu cattle requires special attention and care in order to produce high-quality meat.
The feed given to the cattle plays a vital role in enhancing the quality of meat produced.
Generally, nutritious feeds like rice bran, beer yeast, soybean meal, wheat, rice straw, and others are used.
These feeds are adjusted according to the growth stage of the cattle, to optimize meat quality.
Wagyu cattle are raised by avoiding stress as much as possible in a quiet and comfortable environment, as stress can negatively affect meat quality.
It is important to maintain a clean barn.
Moreover, moderate exercise is given to the cattle to improve the quality of their muscles.
Excessive exercise is avoided and kept to the minimum necessary, as it can make the meat tougher.
Wagyu cattle are usually shipped after a longer growing period than other cattle.
This long growing period contributes to enhancing the flavor and quality of the meat.
Some wagyu cattle are given special care, such as beer to stimulate their appetite or music to help them relax.
How to eat wagyu
Simple cooking methods
Many people prefer to use simple cooking methods to fully draw out the unique flavor of wagyu beef.
For instance, steaks are often seasoned with just salt and pepper to enjoy the natural taste of the meat.
Enjoy in thin slices
In dishes like shabu-shabu and sukiyaki hot pots, wagyu beef is cut into thin slices and cooked for a short time to make the meat tender and juicy.
Eat in moderation
As wagyu beef has a high-fat content, it is important to consume it in moderation.
You can savor the meat’s rich flavor even in small portions.
Compared to regular beef, wagyu beef is remarkably tender and melts in the mouth.
Enjoy the richer flavor and unique texture of the beef.
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