Have you tried Wagyu beef before?? I’m sure it is the most tasty beef in the world and the most expensive!! Btw, did you know Wagyu beef has a lot of brands and ranks? What makes it so special? In this post, I’ll answer a lot of questions about Wagyu beef!
- The things make Wagyu so special
At first, it is said the healthier beef since it contains the more Omega-3 and Omega-6 acids compared to the others. The richer flavour and texture of Wagyu comes from the unsaturated fat melting the lower point of temperature. The marbling is so beautiful, isn’t it?
2. The secret of raise Wagyu
Don’t you wanna know what the secret of farming them?? The taste difference I showed you is not so easy to make it. There are a lot of efforts by farmers hidden behind. For example,
- Feed a combination of pasture, high-quality grass, and supplemental feed.
- Monitor the health and provide appropriate vaccinations and preventive care
- Provide a comfortable and stress free environment.
- Maintain accurate records such as pedigree, birth dates, health history, and performance data.
There are much more secrets of farming them, I only showed you guys the tip of the iceberg. After knowing this truth, you can understand the reason why Wagyu is so special.
3. What is A5, A4… the ranks of Wagyu?
A lot of fine Japanese restaurants propose the wagyu they are serving is A5 grade. Hmmm… What is it? I guess you guys know A5 wagyu has the best quality of meat, but don’t know who and how it is decided. I’ll explain in a simple way. At first, who? The answer is JMGA (Japanese Meat Grading Association). It uses two factors below.
-How much percentage of beef you can eat
In this factor, the alphabet of beef A,B, or C is decided. This guideline is used by buyers to choose a wagyu beef with more edible parts since it is more efficient for them to buy it. However, as one of the consumers, you don’t have to care about it too much.
-The quality of meat
This factor is the more important to choose Wagyu you eat as the better quality it is, the more expensive tasty for sure. There are four small guidelines in this factor.
- BCS (Beef Colour Standard) -3~5 is thought the best(lean meat)
- The tightness and texture -enough tight but tender is the best
- BMS (Beef Marbling Standard) -the bigger NO. is the better(Grade1–No.1, 2–2, 3–3&4, 4–5~7, 5–8~12)
- BFS (Beef Fat Standard) -1~4 thought the best, the finer and lighter is the better.
As I showed, there are a lot of strict rules in Wagyu meat. There is a reason behind the high quality of meat. I hope you guys became more familiar with Wagyu beef, and enjoy Wagyu with the background story!
In the next post, I’m gonna show you the most expensive brand of Wagyu and more interesting stories related to it! I appreciate you to come and read my blog! Luv you all❤, and wait for next post!!
