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Wagyu beef is fatty and flavorful - and sometimes Misunderstood - is one of the best foods in the world. Here's everything you need to know. 


 What is wagyu meat?

Wagyu is not an umbrella term for any Japanese cow. The fancy version of Wagyu that we all want on our plates refers to a specific breed of Japanese cattle with special genetic traits. “There are four strains indigenous to Japan. Of these four, one is genetically unique,” says Hitzberg. “It has a genetic predisposition to create this insane diversity of fat within muscle tissue. No other cattle does that.” Think of the average cut of meat. Chances are, it will have a greasy covering on the outside. With wagyu, the cow metabolizes fat internally, so it's built into the muscle.


The result It's a juicy, flavorful cut of beef that practically melts on your tongue. “When you have very fine wagyu, you hardly want to overcook it. The middle you want to keep it as raw as possible. Even if it's cooked medium or medium-well, it's just as raw as possible,” says Giuseppe Tintori, executive chef of GT Prime in Chicago. It will still be very fluid. Just slice it very thinly so it melts in your mouth.


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What is the difference between Japanese and American wagyu?

In addition to the more flexible grading system and disparate livestock breeding techniques, the biggest difference between the American Wagyu and the Japanese Wagyu is that it is a purebred Japanese Wagyu, with the American Wagyu being a crossbreed. American] is crazy about intense flavor, but wagyu most likely originated with Angus."


”American stuff is great. You can eat more of it, he says. “With the Japanese stuff, because it’s so fatty and rich, most people can’t take more than a few bites of it before it gets too overwhelming. So if you’re in the mood for a steak dinner, and you want a giant steak, you can’t do it with Japanese Wagyu.”


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History of Wagyu in the United States

In 1976, Morris Whitney brought four Wagyu bulls from Japan (named Mazda, Mount Fuji, Rosho, and Judo) and bred American Wagyu. Well, more accurately it was born after the bulls were crossed with American Angus cattle.



The Rise of the Australian Wagyu

Outside of Japan, the largest number of wagyu cows is not found in America, but rather in Australia. However, like the American wagyu, what comes from Australia is a hybrid beef. Bottom line, you won't get the super greasy A5 experience that pure Japanese beef gives you. It will still likely have better marbling than cattle that were not crossed with the wagyu. Also in America, Wagyu are crossed with Angus, while in Australia, they generally use Holsteins, which produce meat that is more tender and has less flavor than their US counterparts.

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In New Zealand, a farm raises crossbred wagyu cows in a way that is completely different from the Japanese. First Light cattle are grass-fed, and the grain is not finished. Grass-fed beef is usually leaner; However, Wagyu's intense marbling still provides enough fat that you get the best of both worlds with a rich, herbal flavor and a marbling level with a grainy finish.




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