Why Wagyu?


Martin Teo he world’s highest grade Miyazaki wagyu beef has come to Malaysia, with the image below of the Wagyu coming from the Miyazaki perfecture. Such is a fascination with Wagyu beef! Wagyu takes it’s name from the juxtaposition of the terms “gyu” meaning “beef”/“ox”, and “wa” meaning “from Japan”.

chocoalte-fed-wagyuThe Marblous Wagyu Beef is perculiarly Japanese beef, one of the most famous types of beef in the world, particularly the Kobe Beef brand from Japan’s Hyogo prefecture, grown exclusively in Kobe. Hence the name Kobe Beef. A premium food product in and outside of Japan, wagyu beef commands a high price and promises a gourmet dining experience – melting in the mouth!

Of course, Wagyu beef is now grown outside of Japan. One example is at Meadows Farm in Cazenovia, New York, United States. The beef produced  however is not acceptable as Kobe Beef but only Kobe-Style wagyu beef.


Wagyu came from four domestic breeds: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled from native Japanese cows and were crossed with Western cattle in the early 20th century and then selectively bred over several generations to maximize their organic unsaturated fat.


This gives wagyu beef its world-famous marbling, which is high in healthy omega-3 and omega-6 fatty acids that have a sweet rather than greasy taste and some serious umami flavor. In addition to these genetic factors, wagyu cattle are raised with special attention to their environment and feed, resulting in premium beef.

Wagyu Beef Cuts


This Japanese-derived beef, highly prized for its tenderness and taste, is making inroads in America. Beef lovers who think there’s nothing new under the sun probably haven’t heard of Wagyu, its place in cattle history and on the plates of future consumers. America’s Wagyu Trail is a feast for the eyes that should set every reader on a course toward a more literal feast, one featuring Wagyu. America’s Wagyu Trail: The Definitive Guide to the Breed  – written by J. Robert Britton and Steve Penhollow. Contributions by Pete Eshelman; recipes by Chef Aaron Butts; foreword by Mark Schatzker.

The folowing wagyu beef images, captured by Hui Jun Ung, hailed from (clockwise) Japan’s Saga, Ohmi, Iga, and Matsusaka perpctures.


canva-meat,-beef,-kobe-beef,-raw,-vegetables,-food,-japanese-MACZWMbLLf8Tender, marbled Japanese wagyu beef is recognized world-round for its extremely high quality, which must meet stringent industry standards for marble content, smell, color and brightness, texture and firmness of the meat, and quality of the fat. The beef is graded on two scales, one for the amount of meat yielded (from A-class to C-class), and one for the quality of marbled fat (from 1 to 5). The very best wagyu beef is grade A-4 or A-5. Read more here.


Melts in the mouth!






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