Wagyu
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Wagyu (和牛 wagyū?) refers to several beef breeds of cattle genetically predisposed to intense marbling, and produces a high percentage of oleaginous unsaturated fat. Also known as Kobe-style beef, the meat from Wagyu cattle are known worldwide for marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. Grocery stores in the United States will sell cuts of American Wagyu for $40/lb.
Because of the Wagyu cattle's genetic predisposition and a special diet, wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids[1], and the tell-tale sign of a highly marbled beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
There are four major breeds of Wagyu (wa means Japanese, and gyū means cattle, or simply "Japanese cow"): Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Japanese breed names include: Tajima, Tottori, Shimane, Kochi and Kumamoto.
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[edit] History
[edit] Japan
Echoing France's fight over Champagne, in November 2006, Japan's Ministry of Agriculture has decided to reject any beef labeled as "Wagyu" from foreign-bred cattle[2]. The international Wagyu industry continues to refer to beef with Wagyu genetics as "Wagyu".
[edit] US
In 1976 the first Wagyu bulls entered the United States, two Tottori Black and Two Kumamoto Red. Their domestic numbers have increased steadily due to over 60 breeders and ranchers. In 1993 two male and three Tajima cattle were imported and then in 1994 a mix of 36 Wagyu cattle were imported from Japan. In America Japanese Wagyu cattle were bred to Angus cattle to create a cross breed animal that would be stronger and more able to survive in the US climate and ranching methods. Japanese full-blood Wagyu are typically raised confined in indoor barns to prevent movement and increase marbling while Wagyu animals in the US are raised in pastures and finished in a feedyard. This crossbreed has been named American Style Kobe Beef and was originally produced for export to Japan but is now available world-wide.
Designed to mimic the diet that Japanese cattle were receiving, Wagyu cattle in the United States are fed a mixture of corn, alfalfa, barley and wheat straw.
[edit] References
- ^ Condon, John. "Good Fats Boost Wagyu Opportunities", Australian Wagyu Update, 2005-03. Retrieved on 2006-12-07.
- ^ Houghton, Des. "Japanese claim Wagyu Name", The Courier Mail, 2006-11-10. Retrieved on 2006-12-07.
[edit] External links
[edit] Associations
[edit] Additional Information
- Cattle Today Description of Wagyu cattle
- Washington State University Department of Animal Sciences: Wagyu
- Professor Kiyoshi Namikawa. "Breeding History of Japanese Beef Cattle...", Department of Animal Sciences, Kyoto University - Kyoto, Japan, Circa 1985
