WAGYU

What is wagyu?

Wagyu is a breed of cattle originating from Japan, famous for the exceptional quality of its meat, which is characterized by a high degree of marbling (intramuscular fats), giving it a smooth texture and a very distinctive flavor. It is considered one of the most premium meats in the world.

Properties of Wagyu

Marbling: Wagyu meat has a high content of intramuscular fat, which gives it a tender and juicy texture. This marbling is what sets this meat apart from other cattle breeds.
Flavor: The flavor is unique, with a combination of sweetness and umami. Due to its intramuscular fat, it has a smoother and buttery taste.
Nutritional profile: Although Wagyu meat is rich in fat, the fat is mostly unsaturated, making it healthier compared to other red meats. It also contains omega-3 and omega-6 fatty acids.
Texture: It is very tender due to the amount of fat it contains, making it ideal for cooking methods like roasting or quick high-temperature searing.

Varieties of Wagyu

There are several varieties of Wagyu meat, which are distinguished by their characteristics and origins:

• Japanese Wagyu: It is the most prestigious and well-known. It is raised under strict standards in Japan, and it is the most expensive type of all.
• Kobe: The most famous and expensive, coming from the Kobe region. Only meat that meets rigorous quality standards can be called Kobe.
• Omi: Another Japanese variety, originating from the Shiga region. It is also highly appreciated for its quality.
• Matsusaka: High-quality meat from the Matsusaka region, known for its tenderness and flavor.
• American Wagyu: In the U.S., Wagyu is raised, although it is often a mix of Japanese Wagyu with local breeds like Angus. Although it does not have the same level of marbling as Japanese Wagyu, it is still highly regarded.
• Australian Wagyu: Australia also produces high-quality Wagyu, and many of its producers have adopted traditional Japanese breeding methods. Australian Wagyu is generally more affordable than Japanese Wagyu.

Main producing countries

Japan: It is the country of origin and remains the main producer of high-quality Wagyu, especially in the regions of Kobe, Matsusaka, and Omi.
United States: The U.S. produces a large amount of Wagyu meat, especially in the state of Nebraska. The meat is usually a mix between Japanese Wagyu and Angus.
Australia: Australia is another important producer, with a growing Wagyu industry that follows Japanese quality standards.
Canada: Canada also produces Wagyu, although in smaller quantities than Japan, the U.S., or Australia.

How can it be consumed?

Wagyu is an extremely versatile meat, and it can be prepared in various ways:

Grilled: Ideal for roasts or barbecues. It can be prepared as steaks, rib cuts, or even in high-end burgers.
Grilled or pan-seared: Due to its high fat content, it can be quickly cooked over high heat to get a golden crust while keeping the inside juicy.
Tartar or carpaccio: It can be enjoyed raw, in tartar or carpaccio, to appreciate its delicate flavor.
Sushi or sashimi: In Japan, Wagyu is also consumed in sushi or sashimi to appreciate the texture and flavor of the meat without cooking it.
Steak: The most common cut is the filet, which should be cooked slowly so that the fat melts and distributes, achieving an exceptional flavor.