Germany, Wedel, Japanese food, Sukiyaki for two,
delicately sliced Black Agnus Sirloin & Japanese marbled Matsusaka Wagyu Beef;
Konnyaku noodles, vegetables, shiitake, Chinese cabbage, spring onions & silk tofu. Soy & mirin seasoned broth, egg yolks

The pure brand Japanese beef cattle is called Wagyu, depending of the region it is marketed under the name Kobe, Matsusaka, Mishima, Yonezawa, Mishima, Ōmi & Sanda beef.
Kobe beef, Ōmi & Matsusaka is in general considered one of the three topmost brands.

Wagyu cattle’s yields a higher percentage of omega 3 & omega 6 fatty acids than typical beef. The high marbling also increases the share of monounsaturated fats to saturated fats.

Wagyu translates as Japanese Beef, "Wa"-Japan or Japanese & "Gyu"-Beef, in Japanese the cattle is called "Tajima-gyū" or "Tajima-ushi".
These cattle hardly had been crossbreed in their century’s long history, until 150 years ago they were used solely as work-cattle on rice fields & mining. The Wagyu cattle never left the Japanese islands, therefore outside of Japan their existence was not acknowledged. Under the laws of Buddhism in Japan, the consumption was prohibited, after the opening of Japan "to the West" about 150 years ago, the breed was optimized for human consumption to be used as a beef cattle in their meat yield by breeding. The opening of Japan took place in January 1869 on the port city of Kobe, whereby the name "Kobe Beef" has become a byword for the meat of Tajima cattle.
The Wagyū beef is very well-known as Kobe beef, which is a less than correct term because only the meat of the Wagyū cattle, which were born, reared, fattened & slaughtered in the Kobe region of Japan, may bear the name Kobe, comparable to champagne, Parmesan, Jamon de Jabugo, Cognac etc..

There are three common Wagyu races today. Japanese Black / Kurogan Wagyu, Japanese Shorthorn / Tankaku Wagyu & Japanese Brown / Akage Wagyu., the Japanese Black, however, dominates the market Wagyu beef association.

The idea that practices such as massaging cattle or feeding them beer could improve meat quality is a myth & apparently the result of misunderstanding,…. but it works well for the marketing.

With the export of Wagyū meat, live cattle, embryos or semen from Japan, Wagyu Association were founded in some countries, in Europe since July 2014. Today’s population outside of Japan is derived from animals that were exported to the United States for scientific purposes in the mid-1990th. The largest wagyu cattle herds outside of Japan are in the US, Australia & Canada, in Europe the Wagyū cattle are kept by only a few breeders.

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Posted by frankartculinary on 2016-07-19 13:48:39

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