Why is Japanese Wagyu beef the best in the world? What exactly are the characteristics?

Japanese beef cattle are recognized as the best beef cattle in the world, and their meat has distinct marbling patterns, also known as snowflake meat.

Japanese beef is juicy and tender, and the muscles are rich in saturated fatty acids.

The low content, unique flavor, and high meat quality value make it a national treasure in Japan. Usually high-end hotels or wines are sold by all Japanese people and cattle, which is a symbol of high-end status. Japanese Wagyu beef.

It is also considered one of the best foods for top wines.

The birth of Japanese Wagyu beef, the once-in-a-lifetime top-quality beef, the Meiji Restoration.

The Japanese who had a former status used to eat fish food and were influenced by Buddhism.

Influence advocates vegetarianism. They disdain to eat beef, thinking that beef is hard, smelly and dirty. People were forbidden to eat meat, so that there were no open slaughterhouses in the market, and people who wanted meat could only eat their food secretly.

At that time, cattle were still mainly used as ploughing cattle and service cattle for agricultural cultivation and transportation. Until, Japan became more Westernized, and people took pride in wearing suits and speaking foreign languages to imitate Western living habits.

It has become a trend to take the lead in eating beef with a chopstick. I love to eat snowflake beef, and I think that eating beef is good for improving people's physique, so I not only lift the ban, but also advocate eating beef. For a period of time, beef stores have sprung up like mushrooms, and beef ** has been unable to meet the requirements, so many foreign cattle breeds have been introduced, and the meat quality is getting worse and worse.

The characteristics of snowflakes also decreased with crossbreeding, and the meat yield was not as good as that of local Japanese cattle breeds. In this case, the pedigree of the snowflake cow was prescribed, and from then on the harmony cow was born.

Not all Japanese beef can be called harmony beef, and there are three necessary conditions for being called Wagyu beef.

Rank of descent origin. The pedigree must be one of the four black-haired, brown-haired, Japanese-short-legged, pentagonal, and pure-blooded and not mixed-blood. Japanese Wagyu beef is a top-quality beef that should be eaten once in a lifetime.

Native cattle must be raised in Japan and must be kept for more than one month. For example, Australia.

Wagyu breeds grown in other places should not be called Wagyu in the strict sense, but sometimes it is called Australian Wagyu because of its outstanding meat quality, but the taste is different from that of Japanese Wagyu.

Grade: Japan has a strict grading system for beef, with dedicated raters to rate beef. Only beef that is considered qualified by the rating can be called beef. There are generally people in the raters, and the lowest rating is Heniu.

For example, if the ratings are and respectively, the final rating is. Japanese Beef Grading System.

Similar to the U.S. beef grading system, there are two parallel grading criteria: yield grades and quality grades.

Because Japanese Wagyu beef has a very low fat content and a unique flavor, the meat quality of the beef is very good. Mainly in the taste and quality of the beef.

Because the number of cattle in this place is relatively small, but the taste is very unique, and the requirements in the breeding process are relatively high, they eat some high-quality feed, and the living environment is also better.

If you have tasted Japanese Wagyu beef, many people will find it particularly delicious. Wagyu beef is the most expensive meat breed in the world, and if you want to taste it, it may be a test of your economic conditions. Sometimes, you may not be able to eat authentic Wagyu beef in Japan, so you need to go to a Japanese restaurant.

Many people think that only humans can learn, but Japanese Wagyu can learn as well. From birth to being food on the table, they never stop learning, and if a cow performs very well, it may even qualify for the Cattle Olympics. There are a lot of Wagyu cattle from all over the world, and everyone gathers together, and at the same time, these cows may even walk the catwalk.

So it's a very interesting event, and if you go to the scene and see it, you will find it particularly interesting. At the end of the day, I will take a picture with these cows. <>

In the process of raising Wagyu cattle, I believe many people have heard that this kind of cattle will receive massage, and they will also listen to **. Because Wagyu is also divided into three, six, nine and so on, there is also a certain class in their world. If the parents of Wagyu beef are authentic Wagyu beef, the status of such a river cow will be higher.

In Hokkaido, Japan, there are some Kuroge Wagyu beef, which receive a certain massage every day. Wagyu is lying on the ground, and the keeper gently massages it, so that it can also be temporarily enjoyed. With the exception of Wagyu, all breeds can be understood**.

The conditions for keeping this river are unique, under the Alps. The unique breeding environment also makes this cattle taste better. In the United States, a farmer has a farm where he plays the violin for the cattle while they are raising them.

These little brothers feel that the cow must be very worshipful of themselves, and the cow will suddenly run to the little brother and listen to him with him. Seeing this picture, it can't help but remind people of playing the piano to cows, maybe these cows really understand. In the edification of **, their mood has become extremely happy, so that they can have a better body.

It is delicious, the meat is very tender, and there is a milky taste, the meat quality is very good, and the nutritional value is also rich, because the Japanese Wagyu breed is relatively pure, the feeding cycle is relatively short, and the feed selected in the feeding process is very large, and the number of such cattle is very small.

It's really so delicious, and the reason why it's so expensive is because Japanese Wagyu beef is very delicate, has high nutritional value, has a very low content of saturated fatty acids in muscle fat, and has a unique flavor, which is called a national treasure in food.

It is delicious, mainly because the cost of breeding is relatively high, and the tenderness of the beef is good, which will give people a feeling of melting in the mouth, so it is expensive.

In order to meet the growing domestic consumer demand, the Japanese introduced some foreign high-quality cattle breeds and crossed them with them, and finally obtained a large body size, high meat yield, and short feeding cycle"Frost falls"Distinctly high-quality beef cattle. in Japanese"Frost falls"It refers to the small fat mesh between beef muscles. The quality grade of meat is comprehensively evaluated by four items: the degree of fat mixture, the color of the meat, the firmness and the thickness of the tendons, and the gloss and quality of the fat, with the lowest grade as the criterion.

In other words, even if the color, firmness, and fat are all 5 points, if the fat content is 3 points, the final meat quality grade is only 3 points. Due to mad cow disease, China has banned the import of Japanese beef since 2001. Experts say the lifting of the ban after 18 years is driven by China's consumption upgrade and foreign relations.

It is stipulated that Japanese Wagyu beef cannot be exported to other countries, so it is not possible to see the shadow of Wagyu abroad, Japan's export ban, or because cattle are suitable for local breeding in Japan, and the quality of this beef will not appear in other breeding, so it is expensive, only some beef is allowed to be exported abroad, and others are not allowed.

At that time, China banned the import of Japanese beef to ensure that the epidemic did not spread to China. As a result, in recent years, most of the Wagyu beef in Japan has been illegally smuggled or disguised as Wagyu beef from domestic beef. In the 50s of the 20th century, in order to retain the frost genes of the original cattle, four varieties of Japanese cattle were established one after another"Wagyu", i.e., black Wagyu, brown Wagyu, short-horned Wagyu and hornless Wagyu.

Kuroge Wagyu is the most sought after in the market, accounting for almost 90% of the total number of Wagyu beef.

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Known as the best beef in the world, Japanese Wagyu beef is tender and melts in your mouth with an unforgettable texture. It is a prized delicacy that is popular for its natural flavor and is considered a top delicacy that can rival other meats.

The first paragraph: the history and advantages of Wagyu.

The history of Wagyu can be traced back to the 17th century, when Japan began importing this foreign domestic animal. Among these breeds, there are several cattle from England that are larger in size and have stiff flesh, but among the small and medium-sized breeds, the shorthorn and Hiroshima cattle quickly became the most popular. Due to the demand of the global aristocracy and wealthy, the technology of wagyu cattle breeding has been greatly valued.

However, due to the uniqueness of Japan's growing environment and breeding methods, the shape, taste, and meat quality of Wagyu beef have also become unique. Wagyu beef can be said to be unbridled, with a tender meat that doesn't have too much fat and can provide an incredible mouthfeel.

The second paragraph: Wagyu beef rearing and cooking.

Raising and cooking Wagyu beef is complex and requires time and skill. Generally speaking, Wagyu cattle are raised for many years, and the quality of their feed and drinking water is very important. Due to the needs of the cows, Wagyu beef is also replenished with special nutrients, and by raising them in accordance with traditional methods, it will bring the world's best taste and quality.

Their cooking process is simple, but it still requires the chef's hands to cook the ingredients to their best.

Paragraph 3: The cultural influence of Wagyu in Japan.

In Japan, Wagyu beef has become a cultural landmark and is widely used in Japanese cuisine. Japanese people have a deep love for Wagyu beef and consider it a top-notch delicacy. In Japanese culture, Wagyu beef is associated with aristocratic and upper-class dining, but in modern times, Wagyu has gradually become a culinary experience for a wide range of people.

Especially in the international community, Wagyu beef is becoming more and more popular, and it has become one of the representatives of Japanese food culture.

In short, Wagyu beef is the most expensive and delicious beef in Japan, and its unique taste and texture have attracted many gourmets from all over the world. It requires a lot of technology, time, and effort, but it's one of the best focal points on the planet.

Japanese Wagyu beef is divided into five grades from high to low: A5, A4, A3, and A2. Among them, the A5 grade Wagyu beef can be said to be the top.

There is a strict process for judging the grade of Wagyu beef, judging the distribution of marble, the color of the meat, the degree of relaxation, etc., and of course, the most important thing is to look at the distribution of marble.

In the evaluation process, only when the two auditors agree on the same opinion can the next part of the assessment be carried out, in each link, a score will be given, and the final grade is not based on the highest, but on the contrary, according to the lowest grade as the final grade. For example, if the snowflake distribution of a piece of beef is A5, but the color of the meat is only A2, then the beef can only be reduced to A2 in the end. Therefore, a piece of A5 grade beef is very expensive, and the price will generally be 2500 or even higher.

Wagyu is a type of Japanese cattle and is a breed of black beef cattle unique to Japan. Japanese Wagyu beef is recognized as the best quality beef cattle in the world today, and its meat has obvious marbling, also known as "snowflake meat". Because of its juicy and delicate meat, unique flavor, low saturated fatty acid content in muscle fat, and high nutritional value, Japanese Wagyu beef is considered a "national treasure" in Japan and extremely expensive in the Western European market.

This is a kind of meat, which refers to the meat of the cow, and the Japanese like to eat barbecue, so they will divide the beef into several grades, which is a relatively high-grade meat, and the value of this meat is very beautiful, high-quality, and the taste is very delicate.

Japanese Wagyu beef is a type of beef in Japan. This kind of beef is very expensive, because the cost of planting is very high, and at the same time, in the process of breeding, the cattle will be given a particularly good feed, and the meat quality is very tender.