Why is Japanese Wagyu so delicious?

Japanese Wagyu beef. It is recognized as an excellent breed of beef cattle in the world today, and the quality of the beef produced from this breed is also unique, and its characteristics are: soft material.

Fresh and juicy, with a strong beef taste, the appearance of beef mainly shows a strong marbling, multi-star like a small snowflake evenly scattered in the beef, tender and refreshing, called the best in beef products.

1.Excellent variety.

2.The natural environment for growth is good.

3.Concentrate preparation is effective. ***。Feed sufficiently.

4.Sufficient long fattening cycle time.

5.Excellent slaughter rate after production processing production process (slaughtering. Acid drainage. Slow cook. Precise slicing. Refrigerated transport).

6.Just the right amount of cooking.

Wagyu beef is native to Hyogo Prefecture, Kansai, Japan, with beautiful scenery and beautiful environment.

Tajima region. There are also a variety of herbs in the wilderness here, and many of the meadows and green trees are mixed with some unknown herbs, and "Wagyu" grows up slowly eating herbs and drinking pure water in such a ring mirror.

I heard that "Wagyu" in the whole process of growth, it can be said that it enjoys the world's high-end salary, "Wagyu" needs to be in a fantasy wonderland every day.

In the general farm, "take a walk", maintain a certain human body theme activities, breeders must also give the cattle some "Wagyu" favorite rhythmic **, the purpose is to adjust their emotions, to build them a relaxed, happy growth of the natural environment.

The keeper also uses a special secret recipe. In addition to grass greens, there are also wheat seeds and pure grain concentrates. And every day, you need to bathe Niu Xian with hot spring water .........In order to better prevent the "Wagyu beef" from having a poor appetite, to encourage them to eat normally, and to ensure that all nutrients are properly consumed, the breeders will continue to feed them beer sprinkles on time and quantitatively.

In addition, the fur of the wagyu beef is coated with a layer of yaki (a kind of sake above 25 minami) every day, and the cow is carefully "massaged" with a soft wheat straw brush. This type of approach can boost the circulatory system of cattle.

Make bovine body fat.

The meat is well-proportioned, the texture of the meat is delicate, the liberal arts and sciences are clear, and the texture of the meat will be more delicate when eating, and it will be soft but not greasy, and it will melt in the mouth.

Because the quality of this kind of cattle is not the same, the feeding method is not the same, which leads to its meat quality is very firm, the oil content in it is moderate, and the taste is very good.

This is because the beef of Japanese Wagyu beef is very tender and the breeding technology is very good, so the beef raised tastes very good and the breed is very good.

Because Japanese Wagyu beef is made through deep processing and has a unique sauce ratio, it is very tasty.

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 cow lying on the ground, the keeper gently massaged, 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 harp for his 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.

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 some 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, and 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.

Japanese Wagyu beef is a very delicate piece of meat on beef, the meat is very tender, and it is very high. The precious point is that the amount of beef is very small, and a cow can only produce a small amount of Japanese Wagyu beef, so it will be very valuable.

It is a kind of beef of relatively good quality. This kind of beef has a more obvious pattern, and it is also known as snowflake meat, the meat is very delicious, and tender and juicy. So it's very expensive.

Japanese Wagyu beef is actually a special kind of beef, and the taste is very special, and I think it is very difficult to get this kind of beef.

Japanese Wagyu beef is recognized as the best quality beef cattle in the world today, and its meat is marbled with obvious patterns, also known as"Snowflake meat"。Japanese Wagyu beef is considered in Japan because of its juicy and tender meat, low saturated fatty acid content in muscle fat, unique flavor, and high meat value"National treasure", which is also extremely expensive in the Western European market. Japanese Wagyu is a very valuable high-quality beef cattle breed resource.

The so-called "Wagyu Mori Ryōmai" refers to a breed of black beef cattle unique to Japan, which is native to the picturesque and beautiful Tajima Sugain region of Hyogo Prefecture, Kansai, Japan. There are also a variety of herbs in the mountains and fields here, and many of the pastures where grazing is usually grazed, and some unknown herbs grow in the green grass, and it is in this environment that "Wagyu" grows up eating herbs and drinking mineral water. Japan's wagyu beef is also the most expensive beef in the world, and Wagyu beef is famous for its tenderness, rich nutrition and palatability.

Recently, my colleagues around me have been going to Japan to play, and one of the most impressive sharing is that Japanese Wagyu beef is particularly delicious, and even everything in Japan is delicious, I am very curious, what is going on? So I knew it.

First, the most basic needs of the origin.

The Japanese people were too poor, and they found the beef delicious in difficult times, and received their first appreciation.

Second, detailed classification.

From the production area, Kobe beef, Matsusaka beef, and Omi beef are the three most famous "famous handles".

From breeds, black Wagyu, brown Wagyu, shorthorn Wagyu and hornless Wagyu.

From the physiognomy, according to "muscle color", "fat color", "meat relaxation", "fat hybridity".

From the internal structure, the chef will distinguish the meat according to the different parts, the size of the cut, and the thickness of the cut, and the particular yakiniku restaurant will even mark the time when each part of the bush needs to be grilled on the menu.

From the acquisition channels, Australia's Lu Bi Sakura and the United States are all electric cattle, while Japan's traditional knife artery bloodletting, the blood is clean, and the taste of pork and beef is naturally improved; In Japan, the traditional artery bloodletting is clean, and the taste of pork and beef is naturally improved.

Third, scarcity is expensive.

Only the local ones are considered real Kobe beef, and the export is restricted, and the common people are happy, and only the local ones are the best. There is also market speculation.

The quality of Japanese Wagyu beef is very high, and it is very delicious when you cook it, but because of the special ingredients of Japanese Wagyu beef, I think you only need to grill it on an iron plate, and then grill it with a little dipping sauce to feel the original flavor of Wagyu. So you don't need to make it so fancy when you eat Wagyu, often high-end ingredients only need the most simple cooking method, just roast it and eat it directly. <>

You must know that roasting Wagyu beef by fire must be the best way to eat Wagyu beef, because Wagyu itself has a certain amount of fat, and when it is roasted directly over fire, the fat on the surface will emit a very special aroma after roasting, and if the roasting technique is better, it will also lock all the juice of Wagyu beef inside. After baking, you don't even need to add any seasonings, just dip it in a little salt and eat it, the taste is really melt-in-your-mouth, which makes people feel very satisfied. <>

One of the many ways to cook Japanese Wagyu beef is teppanyaki, where a large piece of beef must be cut into a square the size of a postage stamp, then fired on the teppanyaki, and then cooked to about 5 minutes before adding some sauce to taste. In addition, it is best not to eat some seafood such as fish and shrimp before eating this teppanyaki Wagyu beef, otherwise it will ruin the taste of Wagyu beef. In addition to teppanyaki, there is also a very traditional way of sukiyaki, but many Japanese people like to put sugar when making sukiyaki, and this leads to us Chinese may not be used to eating it.

Therefore, there are actually many cooking methods of Japanese Wagyu, and the more traditional cooking methods of Japanese Wagyu are teppanyaki and sukiyaki, and in addition to this, there are also Wagyu sashimi. However, Wagyu sashimi can only be made from high-quality cattle and taste good. And the Chinese's favorite way is to directly shabu, put Wagyu beef as shabu mutton directly in the hot pot, and then dip it in some oil dishes to eat.

The status of Japanese Wagyu beef in Japan is very high, so this high-end ingredient does not actually require any very complicated cooking methods, whether it is shabu-shabu or grilled, it can be eaten directly after cooking, and does not require any special processing.