Wagyu beef is often referred to as Kobe beef. Kobe beef refers to meat that is derived from Japanese breeds of cattle. The term Wagyu can be broken into two parts, that is, Wa and Gyu. The first part, Wa, means Japanese, while the second part, Gyu, means cow. As such, the whole word translates to Japanese cattle in English. When in need of high-quality wagyu beef Miami is the best place to consider visiting.
This product has certain characteristics that places it above all other kinds of beef in the marketplace. First, the meat has an extraordinarily high level of marbling, which adds a great level of flavor. This property also makes the meat to have a high degree of tenderness, succulence, and taste. For that reason, it is the most sought after meat, commanding a high price in all international markets.
The wagyu breed as we know it now originated from several centuries ago. The development involved selecting animals based on their physical endurance to be used in agriculture. They were utilized on rice plantations. Animals that had large deposits of intra-muscular fat cells were better suited for the selection. This is because the fat cells offered a ready energy source.
This breed of cattle was attained as a result of crossing of native Japanese cattle with imported breeds. The crossing was a government effort to expose the Japanese people to foreign cultures and habits by introducing them internally. Examples of foreign breeds that were imported at that time include Korean cattle, Ayrshire, Simmental, Devon, Shorthorn, and Brown Swiss. These breeds were imported from Europe, Asia, and Australia.
The crossing led to four main breeds coming up. Out of these four breeds, black and red colors were more prevalent. Fujiyoshi, Kedaka, and Tajiri are the three strains of the Black colored variety. This variation was caused by several factors including regional isolation. Ninety percent of all wagyus in Japan are black in color. The red color makes the remaining ten percent. Kumamoto and Kochi are the two varieties of the red color.
The resultant four breeds are the Japanese Black, Japanese Polled, Japanese Shorthorn, and Japanese Brown. Importers within the United States mostly import the Japanese Black breed, with some also importing the Japanese Brown, but on a lesser extent. US-based breeders also actively engage in production of both Japanese Brown and Black. Many ranchers involved this kind of production are based in Miami and they produce meat for American markets.
Japanese polled and Shorthorn are not being produced anywhere else on the globe except in Japan itself. Production of wagyus in Japan is regulated by the government closely and sternly. Progeny testing has been made mandatory for the breed. The Japanese government banned export of the animals because of the great value they hold. Instead, only processed products and meat can be exported.
In the US, wagyu continues to hold the greatest influence. The meat is consumed by most Americans than other beefs produced within the country. Following the halt of import by Japan and other countries in 2003, US chefs and other consumers now use US-produced meat more.
This product has certain characteristics that places it above all other kinds of beef in the marketplace. First, the meat has an extraordinarily high level of marbling, which adds a great level of flavor. This property also makes the meat to have a high degree of tenderness, succulence, and taste. For that reason, it is the most sought after meat, commanding a high price in all international markets.
The wagyu breed as we know it now originated from several centuries ago. The development involved selecting animals based on their physical endurance to be used in agriculture. They were utilized on rice plantations. Animals that had large deposits of intra-muscular fat cells were better suited for the selection. This is because the fat cells offered a ready energy source.
This breed of cattle was attained as a result of crossing of native Japanese cattle with imported breeds. The crossing was a government effort to expose the Japanese people to foreign cultures and habits by introducing them internally. Examples of foreign breeds that were imported at that time include Korean cattle, Ayrshire, Simmental, Devon, Shorthorn, and Brown Swiss. These breeds were imported from Europe, Asia, and Australia.
The crossing led to four main breeds coming up. Out of these four breeds, black and red colors were more prevalent. Fujiyoshi, Kedaka, and Tajiri are the three strains of the Black colored variety. This variation was caused by several factors including regional isolation. Ninety percent of all wagyus in Japan are black in color. The red color makes the remaining ten percent. Kumamoto and Kochi are the two varieties of the red color.
The resultant four breeds are the Japanese Black, Japanese Polled, Japanese Shorthorn, and Japanese Brown. Importers within the United States mostly import the Japanese Black breed, with some also importing the Japanese Brown, but on a lesser extent. US-based breeders also actively engage in production of both Japanese Brown and Black. Many ranchers involved this kind of production are based in Miami and they produce meat for American markets.
Japanese polled and Shorthorn are not being produced anywhere else on the globe except in Japan itself. Production of wagyus in Japan is regulated by the government closely and sternly. Progeny testing has been made mandatory for the breed. The Japanese government banned export of the animals because of the great value they hold. Instead, only processed products and meat can be exported.
In the US, wagyu continues to hold the greatest influence. The meat is consumed by most Americans than other beefs produced within the country. Following the halt of import by Japan and other countries in 2003, US chefs and other consumers now use US-produced meat more.
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