Kobe Beef & More Japanese Cuisines

Wagyu Beef is one of the highest quality beef that is genetically predisposed to intense marbling and produces a high percentage of unsaturated fat. It is known throughout the world because of its marbled texture and high quality which certainly makes it easy to cook and enhances the flavor. Try one of the Wagyu steaks and you too would admit the juicy and tender texture which has been the sole reason for its great market value because of its excellent quality. Many areas around Japan are famous for the cattle rearing quality and they bear the names of their areas. They are the famous Kobe, Mishima and Omi beef.

The beef contains high percentage of Omega 3 and Omega 6 oils which are highly beneficial for human health. The increased marbling also improves the ratio of monounsaturated fats to saturated fats making it healthy meal for those who wish to dwell in its taste. The Wagyu beef had originally initiated as one of the traditional types of meat in Japan but that is not the only abode for this special type of meat.

Today the Wagyu cattle is bred in not 凍肉網購 only in Japanese terrains but also in the US and Australian regions.

Japanese breeds – The Japanese originally used the Wagyu cattle for domestic purposes. Be it a means of transport for goods and people or helping local farmers to cultivate the rice fields. They were considered to be the best due to their strength and energetic bodies and were banned for eating for quite some time. Farmers were accustomed to give them massages to relieve from muscle cramps and also fed them with beer to keep their hunger induced. These types of breeding practices were unknowingly the ingredients to the fatty delicious Wagyu beef and Wagyu steaks that we love.

Japanese breeds are available brown, polled, shortmound and reds with each bearing the name of their origin while the most renowned and famous beef is known to come from the black beasts in Kobe. American breeds – The Americans too loved the natural juiciness and tender texture of the fatty Wagyu beef. However, they could not stand the light color of the meat for which they brought some Wagyu cattle and crossbred them with the Angus cattle to maintain the unsaturated marble look and keep the meat red. They called it the American style Kobe beef and went on marketing it in their local and more surprisingly back to the Japanese markets. However after some time this operation too had ceased as the Americans were known to slaughter these cattle at half the age of when the Japanese did.

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