What is Australian Wagyu, only heard of Japanese Wagyu?

Australian Wagyu refers to a breed of cattle that was crossed between Australian Angus cattle and Japanese Wagyu cattle. The meat quality of this beef contains a lot of high-quality fat and a delicate taste, so it is considered one of the best beef in the world. Australian Wagyu usually refers to the offspring of crossbred Wagyu, and their meat quality and taste are similar to those of Japanese Wagyu, but they are relatively more accessible.

Wagyu beef in Japan is another representative of high-quality beef and one of the most expensive in the world. Japanese Wagyu beef is a type of Kuroge Wagyu beef that has been bred through special breeding methods, and its meat is rich in high-quality fat, and it has a smooth, juicy taste with a unique aroma and flavor.

Although Australian Wagyu and Japanese Wagyu have similar meat quality characteristics, their breeding methods are still very different. Australian Wagyu cattle are relatively simple to breed, so they are relatively close to the people; The breeding method of Japanese Wagyu cattle is complex and requires a lot of manpower and material resources, so it is more expensive. Whether it's Australian Wagyu or Japanese Wagyu, they are one of the world's best beefs and are widely recognized and praised.

Some. Since 2013, Japan has been promoting the breeding of Wagyu cattle overseas. Not only Australia, but also China has a little bit of ......

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.

In the end, the most important thing is that the Japanese are deliberately hyped and good at hype, and the Japanese play Wagyu beef as a luxury, and whether the luxury is expensive or not, it must be expensive. Slaughter. Then there are many people who like to eat Wagyu beef, and the demand in the market is greater than the supply.

<> others, there are excessive publicity and dyeing, and malicious coaxing by merchants. The above factors have made Wagyu ** soar all the way to a staggering point. Wagyu beef is also the most expensive meat breed in the world, and a pound of Wagyu beef often costs tens of thousands of yen, but in many cases, even those who have money in China may not be able to eat the most authentic Wagyu beef.

Three, Japan's own pineapple is 700 yen, and the Philippines is produced two or three hundred, there are countless examples, and Japanese restaurants are also all kinds of using domestic ingredients to advertise themselves, this kind of respect for domestic food is milk powder, diapers Who is the poorest group in China? Farmers, the disrespect for farmers doomed us to not have Wagyu beef, a top-quality ingredient that is recognized globally. Whether the hairy crabs in Yangcheng Lake are good or not, bathing crabs account for the majority.

Whether Yantai big cherries are good or not, people still like cherries, because people's cattle are another species, and their chromosomes are different from ordinary cattle. Most common cattle are used for meat production, and the most common cow is black and white (Holstein cows). Wagyu is used to eat meat, so it is different from dairy cows, although the ancestors also have Holstein's lean meat to accumulate fat, a layer of lean meat, a layer of fat, a layer of lean meat, a layer of fat, just like stuffed duck, French foie gras, fat people's fatty liver, if no one holds him, nothing, in fact, Europe and the United States cattle are like this, their cattle were killed in the market, Si Qing is now Wagyu cattle in more and more countries in the world is recognized, the demand is large and the output is limited, scarce is expensive, the market is optimistic** It's getting higher and higher.

Let's take it apart. What is Wagyu? Wagyu beef and domestic beef can't be equated?

What are the four main breeds of Wagyu? Then, the most inexplicable thing is that the production of non-Japanese purebred Wagyu cattle can also be called Wagyu, and the production is larger than that of native Wagyu?

Australia's early, because Australia is sparsely populated, and Japan's population is not small, but their land area is small, and now they are dumping nuclear waste into the Pacific Ocean, anyway, I don't dare to buy it.

In Japan, the process of their breeding is too complicated for others to easily copy, and only the ones exported here can be regarded as Wagyu in the true sense.

Japanese Wagyu beef is recognized as the best quality meat in the world today, and its meat is marbled with obvious patterns, also known as "snowflake meat". Because of its juicy, delicate meat, unique flavor, low saturated fatty acid content and high nutritional value, Japanese Wagyu beef is considered a "national treasure of Morijuga" in Japan, and it is also extremely expensive in the Western European market.

In order to meet the growing demand for domestic consumption fees, the Japanese introduced some high-quality cattle breeds from abroad 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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Because of regional differences and different breeds of cattle, there is no top-notch beef in China like Japanese Wagyu.

Because most of the cattle in China are cattle or dairy cows, there are no good cattle breeds.

Because China's animal husbandry industry no longer makes a fuss about this high-end ingredient, we pursue environmental protection and sustainable development.

Summary. Australia is one of the world's largest beef exporters, producing and exporting a significant amount of beef. In contrast, Japan's beef production and exports are relatively small.

Australia is one of the world's largest exporters of beef meat, and its beef production and exports are very large. In contrast, Japan's production and exports of beef are relatively small.

In addition, Australian beef** is relatively low, while Japanese beef** is relatively high.

As a result, Australian beef is more likely to gain the favor of consumers in the domestic market.

In addition, Australian beef also has a high quality and taste, so it is also loved by many consumers in the domestic market.

Australian Wagyu beef is much better than Japanese.

Why do we eat more Australian Wagyu beef than Japanese Wagyu beef in China?

The Koryoji slag beef is a unique breed in Japan, and its meat is tender and has an excellent taste. The growth cycle of Wagyu cattle is longer, and the cost of feeding is higher, so it is more expensive. In contrast, Australian beef has a shorter growth cycle and relatively low feeding costs, so it is also relatively low.

In addition, Australia is one of the world's largest beef exporters, and its beef production and export volume are very large, so the first volume in the domestic market is also more sufficient.

At the same time, the quality of Australian beef is also very good, and the taste is also very delicious, so it is also loved by many consumers in the domestic market.

To sum up, Australian beef is more popular and popular in the domestic market than Japanese Wagyu.

Japanese Wagyu beef is available in Japan, and although it is not available in large quantities, it can be purchased at some high-end restaurants and specialty meat shops.

Japanese Wagyu, also known as "Kobe beef", is a high-grade and valuable type of beef in Japan. The meat of this beef is very tender and has an excellent taste, and it is also quite expensive. It is a special cattle breed bred in Kobe City, Hyogo Prefecture, Japan, and belongs to a type of Wagyu beef.

In Japan, you can buy Japanese Wagyu beef at some high-end restaurants or specialty meat stores. These meat specialty stores will choose high-quality Kobe beef imported from Japan, and in some cities, such as Beijing, Shanghai, Guangzhou and other big cities, there are already some more famous Japanese Wagyu restaurants for consumers to taste. These restaurants attract consumers with their upscale atmosphere, unique cooking skills and service experience, and the main consumers are Zhongshendan's high-end group.

In addition to Japanese Wagyu, there are also some high-end beef breeds cultivated in China, such as black Wagyu, Red Bull, Taihu cattle and so on. Compared with ordinary beef, the ** of this tour quietly disturbs some cattle breeds, and the flavor and texture are very unique, which is a good choice for tasting high-end beef.

Generally speaking, there are imported Japanese Wagyu cattle in China, but it is relatively expensive, and the main dust consumer groups are mainly in the middle and high-end. At the same time, there are also locally cultivated high-end beef varieties in China, with a rich choice, and consumers can choose the varieties that suit them according to their tastes and budgets. <>