The rich, buttery flavour of wagyu beef, along with the exorbitant price has contributed to the meat’s status as one of the world’s most treasured delicacies. Nevertheless, as wagyu beef has gained popularity, appearing in dry-aged steaks and pint-sized sandwiches alike, questions about whether enjoying wagyu is worth tapping into your bank account have arisen. Here’s how we can all be better equipped to make an educated decision the next time our waitress tries to upsell us on wagyu specialties. The precise translation of Wagyu, “Japanese cow,” is a not-so-subtle suggestion that the attributes of the beef you are about to consume are defined by birth and the location of birth. A purebred cow must be genetically related to one of the four Japanese born breeds to be eligible for the japanese a5 wagyu classification in Japan.
What Is the Different Between Kobe and Wagyu Beef?
If you are wondering what wagyu is and isn’t, you have probably came across Kobe beef and have some queries. All Kobe beef is wagyu, namely from the Kuroge Washu breed, however to qualify as Kobe beef, these cows must possess a specific lineage known as the Tajima or Tajiri strain, which is widely recognised to yield a higher amount of marbling. Furthermore, in order to be labelled Kobe beef, the cow in issue must have been born, grown, and slaughtered inside Japan’s Hygo prefecture, which includes the city of Kobe. While Kobe beef is one of the most popular wagyu kinds, it is not the only one; many locations provide wagyu variations such as Bongo and Miyazaki.
Wagyu comes in over 300 different types. Each regional type of wagyu has its own set of restrictions, with all wagyu classified on a scale of A1 to A5. The japanese a5 wagyu is the highest grade granted, and only wagyu graded between A3 and A5 is available for sale in Japan. Whichever variation you taste, culinary enthusiasts are hooked on the pride breeders, farmers, and chefs have in breeding and cooking certified wagyu beef. While wagyu is not inexpensive, the fantastic sensation it delivers in terms of flavour and uniqueness is an experience that will remain long after the cows have returned home.