Explore the Reasons Why Wagyu Is The Best Beef In The World

WHAT IS WAGYU BEEF?

Wagyu is the legendary super-marbled beef from Japan that’s now becoming readily available in Melbourne. The word “Wagyu” simply means a Japanese cow. There are four breeds of Wagyu, with the Japanese Black or Kuroge cattle making up the vast majority of Wagyu-producing cattle. This breed of cattle is unique because it produces beef with a much higher fat content that’s more evenly spread throughout the muscle fibers, resulting in a melt-in-your-mouth texture with a soft, buttery, slightly umami flavor. But what is it about Wagyu Melbourne that makes it the most sought-after beef in the world?

MARBLED TEXTURE

Wagyu is distinct from other types of beef. Wagyu beef is unique because it is highly marbled.

Marbling refers to the visual layers of intramuscular fat. This is fat that is located in the muscle. Due to the unique genetics of the cows, the meat has a higher ratio of fatty acids than regular beef, giving it a higher marbling score. The higher the marbling score, the more tender, flavorsome, and juicy the meat is – 100% full-blood Wagyu cattle have the highest marble levels of any beef in the world. So, why would you have ordinary beef when you could have Wagyu Melbourne beef instead?

HIGH IN FAT

Yes, you read that correctly. Wagyu beef is high in fats, and it’s actually a good thing.

Although exercise videos from the 80s might have had us driving scared from anything having the word ‘fat’, modern nutrition confirms that the right fats (in moderation) are both beneficial and vital to a healthy diet.

Wagyu beef holds a higher percentage of omega-3 and omega-6 fatty acids and more monounsaturated fats than other beef. This soft fat has a lower melting point, creates the beautiful texture of Wagyu beef, and holds most of the flavor.

IT LITERALLY MELTS IN YOUR MOUTH

Wagyu beef is tender, moist, and mouth-wateringly flavorsome thanks to the marbled texture and high-fat percentage. While most animals store their fat reserves on the top of the muscles, Kuroge cattle have streaks of fat threaded through wholly, creating a pattern of evenly disseminated fat content that makes the meat uniquely tender. This is not the same chewy fat found at the border of domestic steaks, and it will melt at near to room temperature and make for a luxurious dining experience.

Has all this discussion of Wagyu beef got you frothing at the mouth? Run over to a Japanese restaurant in Melbourne to try the top of the Wagyu beef range.

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