Wagyū

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Wagyū (和牛^?) refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. Several areas in Japan are famous for the quality of their Wagyu cattle, and ship beef bearing their areas' names. Some examples are Kobe, Mishima and Ōmi beef.

The wagyū cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids^[1] than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.

Contents 1 History 1.1 Japan 1.2 America 1.3 Australia 2 References 3 External links

[edit] History

[edit] Japan

Wagyū were initially introduced to Japan as a beast of burden to help cultivate rice during the 2nd century. By order of the Shogun, the cowherd in Japan was closed and eating meat from any four legged animal was prohibited from 1635 to 1838. Because of Japan's rugged terrain and isolated areas, different breeding and feeding techniques were used such as massaging or adding beer or sake to their feeding regimen. It is suggested that this was done to aid in digestion and induce hunger during humid seasons but appears to have no effect on the meat's flavor. Massaging may have been to prevent muscle cramping on small farms in Japan in which the animals did not have sufficient room to use their muscles.^[2]

There are five major breeds of wagyū (wa means "Japanese" and gyū means "cow"): Japanese Black, Japanese Brown, Japanese Polled, Japanese Shorthorn, and Kumamoto Reds. Japanese breed names include: Tajima, Tottori, Shimane, Kochi and Kumamoto. Kumamoto Prefecture is famous for their red wagyū cattle. The more famous black variety has their origins in Kobe.

[edit] America

In America, Japanese wagyū cattle were bred with Angus cattle to create a crossbred animal that would be more able to survive the U.S. climate and ranching methods. The meat of this crossbreed was more marketable to the American buyer. To the American buyer, the meat of the Wagyū cow was "too white." The meat of the crossbreed provided the balance of marbling and red meat desired by American buyers. This crossbreed has been named American Style Kobe Beef and was originally produced for export to Japan but is now available world-wide.

Designed to mimic the diet that Japanese cattle were receiving, wagyū cattle in the United States are fed a mixture of corn, alfalfa, barley, and wheat straw.

As of 2007 the U.S. cannot ship wagyū beef to Japan as Japan requires that beef imported from the U.S. be from cattle not older than 20 months (wagyū cattle are usually slaughtered at 30–35 months).^[3]

[edit] Australia

Australian Wagyū Association is the largest and most proactive Breed Association outside Japan. Both Fullblood and Wagyū cross cattle are farmed in Australia for domestic and overseas markets, including Taiwan, China, Hong Kong, Singapore, Indonesia, the U.K, France, Germany, Demark and the U.S.A.^[4]

Australian Wagyū cattle are grain fed for the last 300–500 days of production. Although less than 100,000 of the 28.8 million head of cattle in Australia are Wagyū or Wagyū infused, the long feed nature of Wagyū production takes up 40% of Australian feedlot space in any given 12 month period. ^[5]

[edit] References

[edit] External links

Wikimedia Commons has media related to: Wagyū

• American Wagyu Association
• Australian Wagyu Association
• Canadian Wagyu Association
• European Wagyu Association
• Wagyu Research and Information Department of Animal Sciences, Washington State University
• "Breeding History of Japanese Beef Cattle...", Professor Kiyoshi Namikawa, Department of Animal Sciences, Kyoto University - Kyoto, Japan, circa 1985