Wagyu beef also goes by the name Kobe beef. It refers to beef that is harvested from a certain breed of Japanese cattle breed. The term wagyu consists of two parts, which hold two different meanings. The Wa part means Japanese, while the Gyu part means cow. When joined, the full word means Japanese cattle when translated in English. When in need for quality wagyu beef Miami is the best location to check out.
This product has certain characteristics that places it above all other kinds of beef in the marketplace. First, the meat has an extraordinarily high level of marbling, which adds a great level of flavor. This property also makes the meat to have a high degree of tenderness, succulence, and taste. For that reason, it is the most sought after meat, commanding a high price in all international markets.
The wagyu breed as we know it now originated from several centuries ago. The development involved selecting animals based on their physical endurance to be used in agriculture. They were utilized on rice plantations. Animals that had large deposits of intra-muscular fat cells were better suited for the selection. This is because the fat cells offered a ready energy source.
The breed was achieved from crossing foreign cattle imported into Japan and the local breeds. The importation of foreign breeds was a government initiative intended to introduce Japanese people to foreign cultures an habits. Ayrshire, Devon, Shorthorn, Brown Swiss, Simmental, and Korean cattle are some of the main breeds imported. Imports originated from various continents including Australia, Europe, and Asia among many others.
The crossing resulted in four main breeds within the breed, with black and red colors being dominant. The black variant has three main strains, that is, Kedaka, Fujiyoshi, and Tajiri. Regional isolation was also instrumental in the eventual variation that occurred. In Japan, ninety percent of all wagyus are black in color, while the remaining ten percent is made up of the red variant. The red variant has two strains, that is, the Kochi and Kumamoto.
The resultant four breeds are the Japanese Black, Japanese Polled, Japanese Shorthorn, and Japanese Brown. Importers within the United States mostly import the Japanese Black breed, with some also importing the Japanese Brown, but on a lesser extent. US-based breeders also actively engage in production of both Japanese Brown and Black. Many ranchers involved this kind of production are based in Miami and they produce meat for American markets.
Japanese shorthorn and polled varieties are produced in Japan alone. The Japanese government is closely involved in the production of wagyus in the country. It has made progeny testing mandatory. Exports were banned after the government realized what a treasure were to the country. Instead, only products produced from the animals can be exported to other countries.
In the US, wagyu continues to hold the greatest influence. The meat is consumed by most Americans than other beefs produced within the country. Following the halt of import by Japan and other countries in 2003, US chefs and other consumers now use US-produced meat more.
This product has certain characteristics that places it above all other kinds of beef in the marketplace. First, the meat has an extraordinarily high level of marbling, which adds a great level of flavor. This property also makes the meat to have a high degree of tenderness, succulence, and taste. For that reason, it is the most sought after meat, commanding a high price in all international markets.
The wagyu breed as we know it now originated from several centuries ago. The development involved selecting animals based on their physical endurance to be used in agriculture. They were utilized on rice plantations. Animals that had large deposits of intra-muscular fat cells were better suited for the selection. This is because the fat cells offered a ready energy source.
The breed was achieved from crossing foreign cattle imported into Japan and the local breeds. The importation of foreign breeds was a government initiative intended to introduce Japanese people to foreign cultures an habits. Ayrshire, Devon, Shorthorn, Brown Swiss, Simmental, and Korean cattle are some of the main breeds imported. Imports originated from various continents including Australia, Europe, and Asia among many others.
The crossing resulted in four main breeds within the breed, with black and red colors being dominant. The black variant has three main strains, that is, Kedaka, Fujiyoshi, and Tajiri. Regional isolation was also instrumental in the eventual variation that occurred. In Japan, ninety percent of all wagyus are black in color, while the remaining ten percent is made up of the red variant. The red variant has two strains, that is, the Kochi and Kumamoto.
The resultant four breeds are the Japanese Black, Japanese Polled, Japanese Shorthorn, and Japanese Brown. Importers within the United States mostly import the Japanese Black breed, with some also importing the Japanese Brown, but on a lesser extent. US-based breeders also actively engage in production of both Japanese Brown and Black. Many ranchers involved this kind of production are based in Miami and they produce meat for American markets.
Japanese shorthorn and polled varieties are produced in Japan alone. The Japanese government is closely involved in the production of wagyus in the country. It has made progeny testing mandatory. Exports were banned after the government realized what a treasure were to the country. Instead, only products produced from the animals can be exported to other countries.
In the US, wagyu continues to hold the greatest influence. The meat is consumed by most Americans than other beefs produced within the country. Following the halt of import by Japan and other countries in 2003, US chefs and other consumers now use US-produced meat more.
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