Just What Is Wagyu Beef?

by Abbey Deromer

Wagyu beef referred to as Kobe beef comes from a certain type of cattle in Japan known as Tajima breed. These cattle are bought up and raised according to Japanese prefecture. The area they are bred in is Hyogo and the capital of this area is Kobe.

Not so long ago the importing of Kobe beef was forbidden in coming into the country of United States. There were several speculation that a lot of meat suppliers and restaurants were selling a false product.

After all the rumors of scams the U.S government made a decision to raise the ban and the beef was then permitted back into the country. When you decide to order Kobe beef or buy it from a supermarket ensure you ask to look at proof of where the beef comes from.

The distributors of Kobe beef in America are Freemont (Beef Co). Any retailers that buy the meat will be given certification to show their consumers that they're selling the real thing.

Wagyu beef is very expensive due to the fact that only a limited amount of the cattle is used each year for meat sales. An estimated mere 3000 animals are sold each year for meat distribution. The reason why this meat is so popular is the intensive flavor and the marbling in the meat.

Lots of people say the meat has a smooth and buttery texture that can't be compared to any other kind of steak available on the market.

Real Kobe beef can only come from the area of Kobe in Japan. Some retailers use the name Kobe attached to a name such as American Kobe, this isn't the authentic meat as is did not come from that area.

Wagyu beef is the name given to certain cattle breeds in Japan the creation of Wagyu beef is not as strict and rigid in its quality standards as Kobe beef is. This beef is also prized for its texture, flavor and marbling.

The Wagyu breed can now be found in other countries such as Australia and America. The breed comes from Japan but the cattle are raised in a completely different way to the cattle in Japan.

Wagyu beef that's been raised in other countries will take on a totally different flavor because of the style in which the animal is bred. The Japanese have a certain art and methods they will rear their cattle.

In other countries the method of raising the Wagyu cattle is extremely different indeed. Climate changes also affects the end product of the meat and what the animal is fed will ultimately determine the flavors of the end product.

The Wagyu meat from Japan has a high amount of marbling or fat content in the meat, the meat color is paler in comparison to the Wagyu meat served in America or Australia.

It really is safe to say that if you are looking for a geniune Kobe beef or Wagyu steak to ensure that the meat that you order really originates from that particular area in Japan.

About the Author: