Simply described, Wagyu means Japanese cow. This simple term, however, reveals a subject riddled with falsehoods.For starters, it’s pronounced wah-gyoo, not wah-goo, which Heitzeberg claims is a typical mispronunciation even among American Wagyu farmers.And Wagyu isn’t a catch-all phrase for any Japanese cow. The premium Wagyu that we all desire on our plates refers to a specific breed of Japanese cattle with unique genetic characteristics.The fat in wagyu beef singapore is metabolised internally by the cow, therefore it is incorporated inside the muscle.
How are they raised?
There’s a common misperception that Wagyu is produced in the same way as foie gras is: the cows’ mobility is restricted and they’re force-fed to produce fatty, soft meat. Japanese cattle producers go to considerable efforts to provide their animals with a zen-like lifestyle. They keep the sound levels low to avoid startling the animals. Farmers refill water regularly, ensuring a consistent supply of fresh, clean water to drink. Cows that aren’t getting along are separated. Moreover, unlike some American farms where cows are allowed to wander freely on open meadows, Wagyu cattle are raised in open-air farms where they can be closely watched. In other words, a free-roaming cow may be prone to stressful, cortisol-raising events.
What is Kobe beef?
Kobe is mainly a Wagyu beef brand. Anything that is labelled as Kobe beef must first originate in the Japanese city of Kobe.The Kobe Beef Association then requires all parties involved in bringing this sought-after beef to your table—from the farm to the butcher to the buyer to the restaurant—must be licenced.
American and Japanese Wagyu
The major distinction between American Wagyu and Japanese Wagyu, apart from the wider rating system and diverging cattle-farming practises, is that Japanese Wagyu is purebred, whereas American Wagyu is crossbred.As a result, American Wagyu lacks the sweet umami flavour of Japanese Wagyu and never achieves the same melt-in-your-mouth degree of marbling. The typical meaty taste of an Angus steak is present in American Wagyu.
Conclusion
Wagyu beef, the supremely tender, fatty, umami-rich steak, has become as synonymous with luxury as caviar or black truffles. But, no matter how many Michelin-starred menus this delicacy adorns, even the most seasoned eaters struggle to grasp all of the facts regarding Wagyu steak.Because of the prestige associated with wagyu beef,Singapore and the premium price it commands, some individuals use the name “Wagyu” and related phrases as a marketing ploy, even if the purveyor isn’t selling the luxury kind.
