Wagyu Beef
Wagyu beef refers to the special, high-quality type of beef meat that was originally introduced in Japan. Wagyu beef is characterised by the pronounced marbling pattern of the meat because of the various amount of intramuscular fat. Wagyu beef is sometimes called Kobe beef because of the large supply of wagyu beef from Kobe. The term ‘wagyu’ originated from two Japanese words, namely, ‘wa’ and ‘gyu’, which mean Japanese and cow respectively.
Wagyu beef has high demand among gourmet meat connoisseurs because of its excellent flavour, and wagyu beef is also high in oleaginous unsaturated fat and has higher percentage of omega-3 fatty acids. The higher fat content of wagyu beef makes it very succulent, tender and tasty. These characteristics of wagyu beef make it highly sought-after. Many restaurants specialise in serving wagyu beef cuisines.
In Australia, an estimated 100,000 wagyu beef cattle are farmed out of 28.8 million cattle heads. This population of wagyu beef cattle is relatively small but Australia is among the exporters of wagyu beef. Special breeding methods and feeds are used at the wagyu beef cattle farms in Australia to create top quality wagyu beef products that are fit for export.
Raising wagyu beef cattle takes special training. Preparing wagyu meat, on the other hand, is equally demanding. Butchers may need extra training to properly prepare wagyu beef. If you are searching for butcher shops selling wagyu beef, butchers.com.au can help you.
