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Meat from Japanese Wagyu beef: luxury in a class of its own
Due to its tender and marbled structure, Wagyu, which originally comes from Japan, is becoming increasingly popular with foodies and gourmet enthusiasts around the world. What makes Wagyu meat so special and how is it produced? We take a look at one of the most aromatic types of meat in the world.
Wagyu is a breed of cattle that originates from Japan and is known for its high quality meat. It is characterized by very fine marbling, which results in a particularly tender and juicy texture. The rearing and slaughtering of Wagyu cattle is complex and the prices are correspondingly high. Wagyu meat is often considered a delicacy and served in upscale restaurants.
Because the cattle are usually reared for twice as long (compared to conventional cattle breeds) in small herds and the feed consumption is very high, Japanese Wagyu meat is particularly expensive.
Wagyu is characterized by particularly fine marbling, which results in incomparably tender and juicy meat. Compared to normal beef, Wagyu beef is more expensive and much more exclusive.
Buy Wagyu beef - Japanese beef meets German master butcher
If you want to buy Wagyu beef, you have come to the right place. We source our full-blood Wagyu directly from the award-winning Miyazaki prefecture, which is known for the high degree of marbling of its meat. You can easily order this online in our shop.
Differences between Fullblood and F1 Wagyu
The differences between Fullblood and F1 Wagyu lie mainly in lineage. Fullblood Wagyu ("true" Wagyu) comes from purebred Japanese lines, while F1 Wagyu is a cross between a Wagyu and a foreign cattle. Fullblood Wagyu is considered a premium meat due to its high and fine fat marbling and delicate flavor. However, the taste experience is notable in both types of Wagyu meat, as it seemingly melts and leaves a rich, buttery umami flavor. F1 Wagyu may be judged lower due to its half-lineage from Wagyu to purebred Wagyu, but it is still an exquisite meat appreciated by foodies. Overall, both types of Wagyu meat offer an exceptional culinary experience that is second to none.
Meat quality: tenderness, taste and marbling
Wagyu is valued for its excellent quality, which is reflected in its tenderness, taste and striking marbling. It is considered to be particularly tender and delicate in taste, as the fatty acids contained in the meat are particularly well developed due to the way the animals are fed. The marbling is achieved through the high proportion of intramuscular fat, which accumulates between the meat fibers in small fatty veins and melts when fried. The result is a particularly premium meat that is highly valued by gourmets. Wagyu beef also has the advantage of being low in cholesterol and therefore contributes to a healthy diet. Wagyu is easy to prepare, as it does not require any additional fat due to its high fat content. Whether as a steak or burger, Wagyu is a culinary delight that should definitely be allowed to melt in your mouth.
Origin of Wagyu beef and its importance in Japan
Wagyu cattle originate in Japan and are among the most famous cattle in the world. The name "Wagyu" translates as "Japanese cattle". The animals have been bred on the island for over 1000 years and for a long time were only found there. The exceptionally tender and juicy meat of Wagyu cattle is valued worldwide and is accordingly expensive. In its home country, Wagyu cattle are mainly used to prepare traditional dishes such as Sukiyaki and Shabu-Shabu. The high quality of the meat is achieved by rearing the animals in a special way, where they are fed grass, silage, hay and straw, among other things. Wagyu has great cultural significance. Annual competitions are held on the island to find the best Wagyu prefecture and the best Wagyu and then award them.
