Content :
1.introduction
2.history
3.varieties
4.wagyu contains
5.wagyu vs. kobe
6.sample of wagyu menus
1.INTRODUCTION
wagyu (wa means Japanese, and gyū means cattle, or simply "Japanese cow") Wagyu (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 wagyu 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 Ohmi Beef
2.HISTORY
were initially introduced to Japan to help cultivate rice during the 2nd century. By ordWagyu er 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 andisolated 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 themeat's flavor. Massaging may have been to prevent muscle cramping on small farms in Japan in wich the animals dit not have sufficient room to use their muscles
3.VARIETIES
WAGYU VARIETIES
a.Japanese Breeder Black Beef
This is our most delicious beef. The cows are bred to have only the highest quality DNA.
The meat itself is easily recognized by its milky white marbling and its tenderness.
b. Japanese Breeder Brown Beef
•This is our most popular beef. Its quality is on par with Japanese Breeder Black beef,
but it is more affordable. Its leanness, tenderness, well-rounded flavor,
and product safety record have made this product increasingly popular among Japanese consumers.
c. Japanese Breeder half breed Beef
•This is the beef most commonly sold and consumed in Japan.
The beef is the product of inseminating Holsteins with Japanese Breeder Black semen.
In this way, consumers can have some of the quality of Japanese Breeder Black beef
at a much lower price.
4.WAGYU CONTAINS
The wagyu 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 ratiomonounsaturated fats to saturated fats and japanese people believe it can be made highly sex intims
5.WAGYU Vs KOBE
Wagyu beef can be found in every country in the world like USA,Australia,NewZeland,netherlandetc.and Kobe beef only in Japan
6.SAMPLE OF WAGYU MENUS
a.shabu-shabu wagyu beef
b.sukiyaki wagyu beef
c.yakiniku
d.wagyu tataki
