Good Lifestyle

If you saw Wagyubeef On a menu before you have probably seen how expensive it's expensive. So what is Wagyu Beef? To understand the fundamental principles of Wagyu's beef, you first need a quick lesson in the Japanese language. When translated, "WA" means Japanese and "Gyu" literally means cow, Wagyu just means a Japanese cow.

So, why exactly Japanese cows are much more than the price of their American counterparts?

According toAmerican Wagyu Association (AWA), Genetic Makeup of Cow Wagyu breeds diverged other cows 35,000 years ago. This strain has been raised to have most intra-muscular adipose cells, offering easy access to access. This isolated strain has been mixed with other cow breeds around the world. The final genetic mixture ended in 1910, causing the modern strain to the Wagyu beef we know today.

Although Wagyu is far from being again, its popularity in countries outside Japan, including America, flocked in recent years. The value of Japanese beef exports hasincreased by 200 percent in the last five years. Here's all you need to know about this beef cup.

Why do people like so much Wagyu?

The quality of Wagyu beef is considered by four categories, declares Todd Brazile, Executive Chef of Sodexo toSpace Center Houston: Walk, color and brightness, firmness and texture, and the quality of fat.

You can expect Wagyu's beef to be more tender and juvenier than the standard beef, with a beautiful butter flavor, he says. The quality Wagyu marbled, the fat streaks that run throughout the beef, in the muscle and not only around the outside edges.

"The fat is special, too melting at a lower temperature, so that a perfect sultriver of the raw product lie literally on the tongue, offering pure happiness and pure happiness," says the Brasile.

Unlike many types ofRed meat, who have acquired a bad reputation for being less suitable for white meat or fish options, Wagyu's beef is actually healthy cardiac, says the Brasile. This makes it a great option for guests looking for quality beef, without wanting to spoil their healthy consumption mode.

"The mono-unsaturated ratio to the saturated fat ratio is higher in Wagyu than in other oxen, and the saturated fats contained in Wagyu are different," he says.

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Why is it so expensive?

Wagyu's beef can cost up to $ 200 per book, and the cows themselves can sell up to $ 30,000, usually on a bidding, says Brazile. This is compared to the typical cost of an American cow that is closer to $ 1,500.

For the consumer, it costs a higher price tag per meal. American Cut Steakhouse, for example, the Miyazaki Wagyu costs $ 24 per ounce, compared to the Cute Filet price of $ 52 for 8 ounces, or $ 6.50 per ounce.

"It's expensive because of the way the cows have been raised and slaughtered," says the Brasile. "Young cattle are fed milk by hand and grow grazing on an open pasture."

According to AWA, Wagyu's production is closely regulated by the Japanese government. Genetic tests are part of this process, and only cows with the best genetics are allowed to stay in the reproductive range.

"The higher the assessment of DNA, the Brazile said," says the Brasile.

Where can you get it?

Although you can buy Wagyu in many Asian markets, butcher and even grocery stores, with something more delicate than Wagyu, it's sometimes better to leave professionals to prepare.

The Brazile says that the visit of an upscale restaurant that has a reputation to provide the ox of the highest quality possible.

"Let the heads of work wonder," he says, explaining that the industry is put in place to support the high-end restaurant market.

However, for householders seasoned (or daring), it is also possible to prepare a delicious Wagyu of any kitchen.

How was it served?

To start cooking Wagyu, the Brasile says to cut fat from yoursteaksAround the edges and use it to grease your stove for the most natural flavor.

"You can use some butter andolive oil, "he says." Salt and pepper after that, that is to say for a profile of natural flavor. And serve and eatmedium sized, sure."

Although preparation methods are simple, for the shroud, the dishes you serve above Wagyu should not be.

"My personal culinary style has always been a little unconventional, to say the least," he says. "Still, there are times when I aspire to more traditional foods I grew up. So, I will offer a mix of options to consider for the next time you do something Wagyu yourself or by ordering some. "

Among his favorites: a classic salad of Caesar, bacon and puree of red potatoes, the Texas blue crab tower with Cilantro caviar and Brussels shaved sprouts. To drink, the Brasile recommends picking carriers and stouts for beer, although whiskey, white wine and martinis also make a delivery.

"Just put, I like beef wagyu," says the Brasile. "The big beef never disappoints!"