Is Wagyu Beef Raised Humanely
Yes, Wagyu beef is farmed in a humane manner. Calves must be fed only on their mothers milk, then must graze in lush green meadows before being introduced to maize grain at a specific age. The Wagyu cows are kept in the most pleasant circumstances possible, with classical music and massages provided for them.
Wagyu Cows Feeding Technics
While other cattle breeds are fattened for 180-200 days to obtain marbled meat of the Prime category, Japanese bulls fattening period is 360-400 days! This is why farmers need to ensure every animal has a good appetite.
What do Japanese Wagyu cows eat? Wagyu cows eat barley, corn, and other grains and fresh grass, rice straw, and various types of grain silage. Grain silage is a source of protein and fiber, as well as trace elements and amino acids. This kind of feeding makes it possible for Wagyu cows to obtain the famous marble pattern and white veins on the beef.
It is important to note that thanks to the perfectly matched, balanced feeding, another important difference of Wagyu is achieved its unforgettable, incomparable sweet aroma. It is similar to the smell of peach or coconut. This unusual taste appears when chewing meat. You will definitely not feel this when using other types of beef!
Wagyu beef produced in Japan is considered the benchmark. However, in other countries, at the moment, no less elite breeds of cows are raised, from which exquisite marbled beef of the highest class is obtained. It is no coincidence that at the World Steak Challenge, held in London in 2016, the best steak in the world in terms of marbling, juiciness and softness was recognized as Wagyu beef steak of Australian origin.
What Is The Most Expensive Meat In The World
In the globe, Wagyu beef from Japan is the most highly coveted cut of meat. Wagyu beef may sell for up to $200 per pound in high-quality cuts. The olive wagyu steak, the rarest steak in the world, may cost anywhere from $120 to more than $300 per steak, depending on its quality. Wagyu calves may sell for up to 40 times the price of comparable US cattle.
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How Do Farmers Raise Genuine Kobe Beef Cattle
People tend to think that cattle used for Kobe beef are pampered more than others. While there may be some truth to this, its generally not the case. Japanese cattle raising is a prized tradition within the country, and many cattle ranchers are known for taking excellent care of their animals. The same is true for Kobe cattle.
Although rumors have spread about Kobe cattle receiving daily massages, this is actually a tradition on many Japanese cattle farms. Ranchers massage the animals because theyre hard workers day in and day out, and regular massages help to loosen their joints after a hard day of work. While Kobe cows are given a high level of care, its safe to say that most cattle in Japan receive similar treatment.
What Is The Nutritional Value Of Wagyu And Kobe Beef
Wagyu and Kobe meat have similar health benefits of other steaks, including being rich in iron and protein. And while these steaks are high in fat, thats not necessarily a bad thing, contrary to popular belief. Much of the fat content in Wagyu and Kobe come from their excellent marbling that runs through the meat. Not only does that fat produce the rich flavor of these steaks, but it also consists of mostly monounsaturated fat, which is actually heart-healthy! The fat in these meats are also high in Omega 3 and Omega 6, which are good fatty acids that your body needs for energy and bodily processes.
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Are Wagyu Cows Raised Humanely
Described as humane treatment of humans, Wagyu beef has been raised for over 100 years. When calf is old enough for her to grow, she will begin to consume grain and grain products. Cows are all milk eaters, and consume either maize or cows milk both at the same time. Using classical music and massage, Wagyu cows have the best conditions. Each Wagyu cow has the same necessities as every other, so it has a stress-free existence.
What Is Us Wagyu Today
Wagyu beef is unique and fascinating meat, and the American market has just begun to discover its potential. Its still rare to find in local grocery stores, but it is widely available in high-end restaurants across the country.
There are a few Wagyu cattle farms that produce beef for commercial use in the United States. The majority of these producers reside in California, but other smaller operations exist in Kentucky and Texas.
The American Wagyu Association started in 1990, and it has since grown to over 750 producers worldwide.
The organization has made it its mission to promote the industry of Wagyu in the U.S. so that this meat becomes more widely available to consumers across all socioeconomic backgrounds.
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History Of Wagyu In The Us
In 1976, Morris Whitney brought over four Wagyu bulls from Japan and the American Wagyu was born. Well, more accurately it was born after the bulls were crossbred with American Angus cattle.
Eventually, four Black Wagyu females were brought to the states in 1993 to allow the breeding of full-blooded Wagyu Stateside. A few hundred more followed them in the years after until in 1997, the Japanese government decreed that the Wagyu breed of cattle was a national treasure and banned the export of the breed. So American ranchers had to breed and raise with the genetic lines already introduced to America. That has led to a total herd of Wagyu in the US thats around 40,000 total with about 5,000 of them being full-blood Wagyu.
Steak Tartare With Potato Chips
If youre feeling a little squeamish about eating raw beef, read this recipe over. Youll see that its not only safe but crazy delicious.
The trick is to use the freshest grass-fed beef you can get your hands on. Not only does it taste better, but its also safer to eat.
This dish is an exemplary example of how you can recreate the fine-dining experience in your own kitchen.
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How Are Wagyu Cows Raised And Why Do Their Conditions Matter
Japanese cows live a low-stress life. Photo: courtesy Shutterstock
Theres a misconception that Wagyu is produced in the same way that foie gras is: The cows movement is limited and theyre force-fed in order to create fatty, tender meat. This couldnt be further from the truth, according to Heitzeberg. The number one principle is managing the stress of the animal to zero. Farmers want to make sure these animals from birth to harvest are in a stress-free environment, Heitzeberg says. Stress creates cortisol which will deteriorate the quality of beef.
Japanese cattle-breeders go to great lengths to give their cows a zen-like existence. They control the noise level so animals dont scare. Farmers constantly replenish water, so theres a steady supply of fresh, clean H2O to drink. Cows who dont get along are separated . And unlike some American farms where cows are left to roam free in open pastures, Wagyu cattle are kept on open-air farms where they can be carefully monitored.
works with farms that will check animals every four hours. In America, if youre in Montana with a thousand-plus acres, you may not see your animals for seven days, he says. Theyre out there foraging on the natural Montana grasses, but you dont know what else theyre doing. In other words, a cow left to roam, could also be prone to stressful, cortisol-raising experiences.
Serving The Wagyu Beef
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Searing The Wagyu Beef
Is Wagyu Beef Raised In A Humane Manner
There are numerous accounts of Wagyu beef cows receiving special attention, including how they are massaged daily, fed beer and sake, and have relaxing music played in their holding quarters. Unfortunately, these rumors are untrue, despite the fact that the cows are treated gently and respectfully. They are grown outdoors as children, allowing them to graze on grass and being fed healthy feed as they grow older.
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What Are The Requirements For Japanese Beef To Be Wagyu Of Kobe
As we mentioned, Wagyu beef is just another term for Japanese beef from Japanese-raised cattle. Kobe beef is a special type of Wagyu beef thats famous for its marbling. In fact, some say that it has the most intricate marbling of any beef in the world. Kobe cattle must only be born in Tajima-Gyu, an area within Japans Hyogo prefecture. Kobe cattle must also be fed, slaughtered, and processed within the Hyogo prefecture.
This is why any meat thats marketed as Kobe beef anywhere outside of Japan isnt traditional, authentic Kobe beef. Only Kobe steak thats been imported into a country from Japan can be authentic Kobe meat.
Where Does It Come From
In Japan, there are four genotypes that make up the Wagyu breed Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled.
Originally, the Japanese used Wagyu as work animals, because of their robust stature and physical endurance. Over the years, the breed has become revered to the point that in 1997 the Japanese Government declared Wagyu as a national treasure and banned exports of the cattle to other countries.
However, some embryos and live cattle had already been exported from Japan to the US, from where Australia sourced their first Wagyu genetics in the early to mid-1990s. Since then, Australian producers have now grown their cattle numbers significantly, to the extent that Australia produces more wagyu cattle outside of Japan than anyone else.
Most of the beef from this production is now exported, with a proportion being consumed here in Australia where demand is also increasing.
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How To Make Oven Steak
WAGYU is one of the most popular beef cuts in the world. WAGYU is made from the hindquarters of cattle and typically has around 3 to 5kg of meat on average. Wagyu is typically marbled, making it one of the most desirable beef cuts. Wagyu is prized for its juicy texture and incredible flavor. Wagyu is also relatively easy to cook, meaning that most home cooks are able to make Wagyu on their own. Its important to note that Wagyu is typically expensive, so its important to make sure youre getting the best product possible. Its also important to cook Wagyu at the right temperature. The ideal cooking temperature is about 60-65° C .
What Makes Wagyu So Unique
A purebred Japanese Black, Brown, Shorthorn or Japanese Polled breed has a natural genetic makeup whereby its fat is stored internally within its muscles giving a high marbling throughout versus mostly on the outside of the muscle as a fat cap on other beef cattle breeds and what you would see on a typical New York Strip side fat cap for example.
Due to the high level of natural marbling, the meat texture is extremely fine making for a very soft buttery mouthfeel when eating.
The high fat marbling to meat ratio also gives the wagyu beef steak a very low melting point which is in fact lower than human body temperature requiring only quick sear and just season the steak with salt.
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What Makes The Wagyu Beef A Better Meat Choice
History Of Wagyu Breed In Japan
Wagyu cattle have a long and storied history in Japan. Farmers in Japan have been raising them for centuries, partially because they are well-adapted to the climate there.
As far back as 800 A.D., Japans Emperor Seiwa once said Wagyu beef was a treasure among treasures. Back then, Wagyu was a food reserved for the aristocracy in Japan, and it held value similar to that of high-end truffles or artisanal cheeses in Europe. It wasnt until the 1980s that Wagyu beef began production on a larger scale for domestic consumption.
Today, Japan produces more than 90% of the worlds Wagyu beef. The Japanese government has even created a grading scale for the meat, similar to the system used with wine from Bordeaux in France.
The four breeds of Wagyu cattle are the Japanese Black, Japanese Brown, Japanese Polled, and the Japanese Shorthorn. Each has its unique characteristics that contribute to the overall flavor of the meat.
Producing Wagyu beef in Japan is difficult and expensive because of the specific conditions needed to raise the cattle. For this reason, Wagyu beef isnt available in many parts of the world. If you do spot it for sale locally, expect to pay upwards of $50 or more per pound for it.
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What Is A Wagyu Beef
Originally, Wagyu Beef originated from the country of Japan. Wa means Japanese, while Gyu means beef. Four breeds are currently the source of Wagyu Beefs in Japan, namely the Japanese Shorthorn, Japanese Brown, Japanese Polled, and Japanese Black. Wagyu these modern days are a cross between imported breeds such as the Shorthorn, Devon, Swiss, Korean, Ayrshire, Simmental to other native breeds.
One of the most sought-after and luxurious types of Wagyu beef is the Kobe Beef. This type of wagyu beef can only be raised in the small province of Hyogo in Japan. The breed of the Kobe Beef is referred to as the Tajima Breed.
How To Cook Wagyu Steak
Wagyu beef is an expensive cut of beef, so it is essential to cook it correctly, so you dont end up wasting your money. Since you want to cook it at home, I highly advise you to follow the instructions below .
Trust me I have burned a few Wagyu steaks on a grill. Because they contain a lot of marbling, Wagyu steaks are best cooked over low heat first and finished on high heat to create a nice crust.
Regarding quantities, 13-ounce Wagyu beef is more than enough to serve 6 people. After all, its a costly steak cut therefore, its best when enjoyed in small amounts.
Heres a list of ingredients youll need:
- Wagyu steak
Heres a list of equipment youll need:
- Essential equipment: instant-read thermometer, heavy pan , knife, tongs, paper towels, and a cutting board
- For grilling method: grill
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Difference Between Wagyu Beef And Kobe Beef
Many people confuse the two. Put simply, Kobe beef is Wagyu cattle that is specifically born, raised, and slaughtered in the Hyogo prefecture, of which Kobe is the capital and largest city.
Kobe beef must meet specific breeding and grading guidelines of A4 to A5 only before it can finally be given a Kobe Beef certificate which in turn allows this type of wagyu beef price to reach astronomical figures.
Due to interference in Wagyu pricing and Wagyu cattle counterfeit certificates, the government of Kobe has gone to great lengths to prove authenticity by maintaining an online database of where its Kobe beef is sold around the world.
Another more recent form of Wagyu is Olive Wagyu from the Japanese island called Shodoshima where their Wagyu breeds are fed a bizarre mixture of Olive oil by-products and grains which is used to fatten the animals.