For several years now Japanese Wagyu meat, also known as ‘Kobe’-style beef, has been enjoying increasing popularity. The meat is named after the capital of the region in Japan where black Wagyu cows are raised. Wagyu (pronounced “wag-you”) is a breed of cattle native and unique in their genetics to Japan (“Wa” means Japanese and “gyu” means beef). These cattle are vigilantly guarded by Japanese farmers who have inherited the genetics from their ancestors and see it their duty to protect this gift for future generations. Eating meat from four-legged animals was forbidden in Japan for more than a thousand years before 1868 and only when Emperor Meiji lifted the ban did the Japanese discover Wagyu was an excellent and tasty source of protein. Even so, it took a while to catch on and meat is still considered a delicacy in Japan.
Wagyu cattle produces the world’s most tender, flavorsome and succulent beef and makes it a culinary delicacy. This is due to their unique ability to marble. Marbling refers to the little specks of fat dispersed in lean tissue. When prepared correctly, the fat bastes the steak from the inside to ensure tenderness and depth of flavour. This marbling therefore gives the beef its “melt in the mouth” taste. Wagyu beef requires the same cooking method as that of tuna steaks or foie gras – searing. The key is to get the frying pan extremely hot before adding the meat. Place the seasoned meat in the pan and sear for no longer than 1 minute on each side and remove from the pan. Set the meat aside to rest before slicing.
Wagyu beef has a high concentration of omega 3 and omega 6 fatty acids. It also contains a much higher proportion of the desirable mono-unsaturated fats than other beef. The mono-unsaturated/saturated fat ratio is up to three times higher in Wagyu than in other beef. The saturated fat in Wagyu is also different consisting of 40% stearic acid, it is said to have a minimal effect on raising cholesterol. Whether healthier or not, the sheer price of Wagyu beef might give you a heart attack! Wagyu beef is priced from R170.00 p/kg for Wagyu mince to a whopping R800.00 p/kg for Wagyu fillet! No wonder it is called the caviar of beef! It is worth every cent though!
Sources: www.BDLive.co.za and www.studbook.co.za