It is the cattle breed which is genetically inclined to contain extreme marbling in its meat. Wagyu has its origin in Japan where cattle stock is generally low. It is popular for its marbling factor and it is exported all over the globe. Its marbling's coupled with shortage for world demands enhance the meat's market value. Japan still has a monopoly even though America and Australia rear breeds of Wagyu. It is shipped all over Japan by area names namely Kobe, Mishima and Omibeef. In all of its beef categories Kobe (Kobe niku in Japanese) is predominant. It is characterized by it flavour, softness and marbled texture of the meat. It breeds well even in restricted farms of Japan where muscular activity of cattle tend to decline in humid seasons.
Kobe beef of Japan is now a trademark and must fulfil certain criterion. The cattle stock must be from Hyogo prefecture and must be a tajima breed only. It must have been feeder in the farms of Hyogo prefecture. Sloughing must have been done in Nishinomiya, Sanda, Himeji, Kobe and Hyogo prefecture. Marbling ration or the so called BMS must be anywhere over 6.Must weigh 470 kg or below when weighed as whole. Some people believe that these cattle are give beer daily for food. This is a proven as myth and in fact some of the ingredients of beer are given to the cattle for food. For helping with low muscular activity in humid seasons, massage with sake is also given to the cattle.
The meat gets its finer taste due to the marbling's contained in it. Thus it has the higher ration of monounsaturated fat content comparing to all other breeds of cattle stock. Thereby the meat ensures much lower content of cholesterol in it. Marblings are visible with naked eye thus enabling buyer to actually judge the quality of beef. Evenly distributed fat material throughout the muscular chunk instead of one stop deposition is known as marbling. Wagyu is the only breed capable of rapidly increasing marbling in itself. Wise and obviously wealthy people concerned about health would prefer to replace their normal beef with superior Wagyu beef.
Marbling is recognized as a chief criterion to grade beef. It is considered as an indicator of superior quality of the eatable. Marbling comes with many benefits, which improves the eating quality, thus preferred by chefs all over the world. Marbling adds to the flavour of the meat. Taste of beef is very significant criterion looked up by people who likes to have beef. Higher marbling's enables us not to compromise with juiciness of meat after cooking. Marbling makes the meat softer and thereby enhances eating quality. The dinner with such a beef with enough marblings ensure good time having a healthy and tasty meal. Beef eaters in America and Europe greatly prefer Kobe beef over other category of beef, for its taste and soft texture.
Marbling is measured in grades of marbling scores which determine the cost of the meat. Score demotes to intramuscular fat on meat of Wagyu. Scores lie on range of 1 to 9+ in Australian subcontinent. As score increase, market price of meat increases in ration. Wagyu meat with marble sores more than 9 costs more than 150$ per kilogram, which could be brought in wholesale only. Price determination is done by elite chefs from countries like Hong Kong and Macau. A score of 8 or more ensure a minimal market price of 120$ per kilo of meat. Any score more than 6 marble score values the meat to 70$ or more. The score are widely used throughout the world and Australian associations fix these scores.
Counterfeiting is no exception in Wagyu meat also. Ordinary beef breed is falsely labelled as Kobe or Wagyu beef by vendors. Some times even adulteration happens. The duplicated meat appears no different to the original Wagyu meat. Buyer needs to be careful especially when Wagyu is sold underpriced. A piece of meat can be asked for sample and checked for marbling. Marblings in the upper layers are visible to the buyer. Marbling of Wagyu appears pure white in colour while other beef breeds do not. It's very simple to determine since in raw meat marbling are easily visible through naked eye. Many restaurants and hotels complying to attract customers indulge in these kinds of acts.
Wagyu gives a bad taste when cooked badly. Thus it's much essential to take utmost care while cooking Wagyu in order to prevent wastage of the costliest beef category. Open flames are much required to cook delicious Wagyu beef. Cast iron works best to give strong streaks which make the beef crispy too. Under heat Wagyu shows optimal fragility so it should be cooked with care at tat point. Proper techniques followed while cooking ensure a delicious dinner of Wagyu beef. Wagyu when not taken care while cooking under heat makes it to melt similar to an ice cream. It thus messes up and gives bad taste. Improperly cooked Kobe beef results in bring tough meat for beef eaters, which spoils the costly beef.
Although having its origin in Japan, Wagyu cattle are breaded in other parts of the world for its superior eating quality of meat. Other than Japan these cattle are breaded in USA, Australia and New-Zealand. New-Zealand breeds Wagyu in pastoral and feedlot environments. The Australian Wagyu association is the biggest Wagyu breed organisation outside tiny Japan. Australia exports Kobe beef to China, Hong Kong, Taiwan, Singapore, Indonesia, UK, France, Germany and Denmark.USA has brought up with an innovative crossbreed of Wagyu and Angus cattle. This crossbreeds are delicious for meat as well as adaptive to US climate. The crossbreed has a perfect balance of marbling and reddishness in meat, which is desired element in case of US buyers. This crossbreed is known as the American Kobe beef and exported all over the world, especially to Japan.
People who love to try all delicious non vegetarian varieties of world must try Kobe beef to make their one supper a great one.
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