A characteristic of Wagyu beef is the pronounced marbling. These numerous white marble veins allow the meat to melt in the mouth and create a feeling of tenderness, and softness when eaten. Likened to a ‘lace of energy’, these marble veins are actually monounsaturated fats that are finely woven into the muscle structure. When the meat is cooked, these fats melt and give it the unique tenderness and flavor for which meat is known. Monounsaturated fatty acids have a very low melting point, which is why this meat literally melts in the mouth. Research has shown that the monounsaturated fats in Wagyu can help reduce cholesterol levels in the body.
Highly regarded for its uncompromising quality, Wagyu beef has a fully deserved reputation as the world’s finest beef.
Here are some additional facts about Wagyu meat:
Marbling and texture
The most famous characteristic of Wagyu meat is its exceptional marbling. Marbled meat is rich in intramuscular fat, which is distributed as thin veins in the muscle structure. This marbling effect contributes to the tenderness and juiciness of the meat while imparting a rich flavour and texture.
Taste characteristics
Wagyu meat has an intense and rich flavour. The marbling brings flavours and aromas that give the meat its characteristic sweet, nutty and buttery notes. This rich flavour makes Wagyu meat a popular choice for gourmet restaurants and special events.
Preparation
Wagyu meat can be prepared in a variety of styles, from grilled steaks to pan-roasted and cooked dishes. Due to the high fat content, cooking must be done with care to maintain the balance between fat and tenderness of the meat.
Quality and evaluation
In Japan, Wagyu meat is evaluated according to a special system that includes ratings for marbling, colour, texture and size. On the basis of this system, the meat is graded into different quality grades, the highest grade being A5, where ‘A’ stands for the degree of marbling and ‘5’ for the highest grade.
Local varieties
In addition to Japan, the Wagyu breed is also bred in other countries, such as Australia, the United States, Canada, etc. These Wagyu varieties are produced by crossbreeding with local breeds to achieve similar meat qualities.
Pricing
Wagyu meat is extremely expensive due to its rarity and high quality. The highest grades of Japanese Wagyu can be extremely expensive, especially those produced in famous areas such as Kobe.
Culinary experiences
Wagyu’s high-quality meat is used in Michelin-starred restaurants and other gourmet venues to create unique and exquisite dishes. This type of meat is a frequent choice for special occasions and events.
