What is wagyu beef all about? You also hear the term Kobe beef thrown around a lot too.
Wagyu beef is fast becoming one of the most desirable meats in the world, known for its intense marbling producing naturally enhanced flavour, tenderness and juiciness to the meat. Wagyu literally means Japanese cow and refers to several breeds of cattle genetically predisposed to intense marbling. The meat is high in omega 3 and omega 6 fatty acids as a result of its intense marbling. Wagyu is proven to be significantly lower in saturated fat and higher in healthy monounsaturated fat making it far healthier than any other breed of beef available on the market.This high degree of marbling is unique to the Wagyu breed and gives the meat a buttery flavor which cannot be rivaled in tenderness or juiciness by any other beef. In several areas of Japan, beef is shipped with area names. Some examples are Kobe, Mishima, Matsusaka, Omi, and Sanda beef. The well known Japanese Wagyu cattle from the region of Kobe, is where Kobe beef comes from. Because of Japan's rugged terrain, Japanese farmers in the Kobe region and isolated areas, use different breeding and feeding techniques such as massaging cattle or adding beer or sake to the feeding regime of the Wagyu. It is suggested that this was done to aid in digestion and induce hunger during humid seasons, but it appears to have no effect on the meat's flavor. Massaging may have been introduced to prevent muscle cramping on small farms in Japan where the animals did not have sufficient room to use their muscles.
Irish consumers can now buy a homegrown version of Kobe beef.The animals, I am sure are treated with the same level of "care, respect and love" as the well known Japanese Wagyu cattle from the region of Kobe.
I had some Irish wagyu beef burgers (posh burgers) at home last week and they were delicious. I will have to try a wagyu steak very soon!!
