Have you heard of Japanese Wagyu before? Some of you may have while some of you may have not. Here’s a brief intro, Japanese Wagyu is a type of beef that originates from Japanese beef cattle. It is known as one of the most expensive meats in the world due to its out-of-this-world quality! The taste and tenderness of the meat are unlike any other and it’s why people are crazy about it! Now let’s dive into some facts that will enlighten you on Japanese Wagyu.
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1. Wagyu refers to Japanese cow
‘Wa’ translates to Japanese while the second part of the word, ‘gyu’ stands for cow. Wagyu generally refers to Japanese cattle yet not all beef cattle from Japan are labeled as Wagyu. The majority of Wagyu comes from Japanese black cattle. Other Japanese Wagyu breeds include Japanese Brown (Akage), Japanese Shorthorn (Nihon Tankaku), and Japanese Polled (Nihon Mukaku).
2. A5 is the highest grading for Japanese Wagyu
Japanese Wagyu is graded with an alphabet and a number respectively. The yield grade, which is the amount of meat from the cattle is represented by A, B, or C. A is the highest yield that can be attained. On the other hand, the quality grade is represented by the number 1 to 5 (5 being the highest quality). A5 is the highest grade that Japanese Wagyu beef can achieve. To be rated A5, the meat must have a BMS (Beef Marbling Standard) of 8 to 12 which is represented by the fat marbling in the meat. Japanese A5 Wagyu will be sure to blow your minds!
3. The copious fat marbling of the meat contributes to the buttery tenderness
One of the special elements which make Japanese Wagyu unique is the generous fat marbling in the meat. The marbling of fat happens on the inside of the muscle tissue which metabolizes the fat internally, so it’s integrated within the muscle. This creates a delectable experience due to the amazing tenderness of the meat. Additionally, Japanese Wagyu has a sweet, umami-like taste which makes it unique from other types of meat. Get ready to fall in love from your first bite!
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4. Japanese Wagyu comes from a pure bloodline
One of the reasons why Japanese Wagyu is considered premium and of high quality is because the meat comes from full-blood or purebred wagyu cattle. Full-blood Japanese cows have 100% Japanese Wagyu genetics while purebreds have more than 93.75% Japanese Wagyu genetics. Each cow also has a birth certificate to verify its lineage. Other types of Wagyu beef from America, Australia, and other countries are derived from crossbred genetics. An example would be the Angus crossbreeds. The taste difference between authentic Japanese Wagyu and other types of Wagyu is quite significant due to the quality of the meat.
5. There are different types of Japanese Wagyu Beef
The top 3 types are Kobe beef, Matsusaka beef, and Omi beef. Ultimately, Kobe beef is the most well-known type of Wagyu worldwide due to its high fat marbling index and amazing taste. This type of meat even earns a certificate after going through various tests. On a side note, the late NBA player Kobe Bryant was named after Kobe beef, after his parents saw it on a menu. Ozaki beef, Yonezawagyu, Kyoto Beef, Miyazakigyu, and many more are also among the various types of Japanese Wagyu available which are so good too.
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6. Japanese Wagyu is one of the healthiest meats in the world
The mention of the high-fat marbling index must have you wondering how Japanese Wagyu, is considered one of the healthiest meats. Let’s get into it, Japanese Wagyu has a high level of monounsaturated fats which are known as healthy fats. It is also found that consuming monounsaturated fats from Wagyu is better for your heart than lean meats, as it can lower bad cholesterol and increase good cholesterol.
7. Japanese Wagyu cattle are raised in zen-like conditions
Japanese Wagyu cattle need to be in a stress-free environment as it affects the quality of the meat. They are fed with selected grain and are left to grow for up to 3 years which is a lot longer than normal cows. Some sources state that the cows are massaged daily, listen to classical music, and more. This is however a myth as the sources confused the methods used by coming up with these assumptions. Additionally, it is not a surprise if a handful of Wagyu farms do use those methods. Most Wagyu farms ensure that the cows are fed well, left in calming grazing environments, and are brushed with a stiff brush to improve blood circulation.
8. Japanese Wagyu is best-served medium-rare
The low melting point of fat caused by the high-fat marbling index means Japanese Wagyu doesn’t require long cooking times. Japanese Wagyu is usually cooked on high heat for around 1-2 minutes only. This is why most restaurants serve Wagyu medium-rare as the meat is already juicy and has a melt-in-your-mouth texture.
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9. Japan imposed an export ban on Japanese Wagyu in the late 90s
Japanese Wagyu was declared as a national treasure and the Japanese enacted this ban to protect the status of Japanese Wagyu cattle. It was also a way to keep it exclusive to Japan as it originates from Japan. However, the ban was lifted and authentic Japanese Wagyu is now exported to many countries. Its popularity has increased around the world. It is still known as one of the most premium types of meat you can get!
10. Halal Japanese Wagyu is available in Malaysia!
There are a few halal Japanese Wagyu importers who now supply Japanese Wagyu Beef to Malaysia. The meat production in Japan complies with the Islamic rites and is therefore certified halal. There is also an array of restaurants that serve halal Japanese Wagyu all around Klang Valley. It’s time for you to head over and give it a try!
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