WAGYU BEEF
Wagyu beef, originally from Japan, literally translates to ‘Japanese Cow’, which is specifically reared and bred in particular regions in Japan. The environmental and traditional husbandry practices contribute to their marbling, unique velvety texture and profound umami flavour. Wagyu beef generally comes from Japanese horned-bred cattle that are either red or black. Wagyu, renowned for its exceptional marbling, unmatched tenderness and exquisite flavour profile, stands at the pinnacle of culinary excellence.
While Wagyu originated from Japan, it gained popularity worldwide and is nowadays bred in various parts of the world such as the United States, Australia and Canada. Among which Australia has emerged as a prominent force with quality and taste many regarded as equal to Japanese Wagyu. So while in Australia make sure to enjoy the unique and exquisite meat at any steakhouse restaurant in canberra.
What Makes It So Different?
The premium qualities, such as its exceptional taste, tenderness and melt-in-the-mouth texture, make the experience more unique and lead to a more intense experience. It delivers a unique and memorable experience due to its soft fat composition, higher proportion of healthy unsaturated fats and finer meat composition. Its unique intricate marbling, rich flavour, and umami notes from the unique genetics and rearing practices make it a truly indulgent culinary experience. Wagyu cattle accommodate a higher percentage of intermuscular fat than other breeds, which results in their unique marbling and velvety texture. Australian Wagyu beef, in particular, is famous for its superior marbling, which is a result of its careful breeding process and its diet, which are then supplied to various steakhouse restaurants in Canberra.
How is Wagyu Beef Raised
Authentic Wagyu beef is the most exquisite and sought-after meat in the world, with copious marbling creating a luxurious buttery tenderness unlike any other. This highly revered meat is exclusively bred and reared in Japan and is from four main cattle breeds – Kuroge (Black), Aakage (Brown), Nihon Tankaku (Shorthorn) and Mukaku (Polled)
Wagyu cows are raised by specialty breeders until they are 10 months old when they are sold to farmers for almost 30,000 dollars each along with birth certificates, certifying that they are purebred. Contrary to popular beliefs the wagyu cattle are not regularly massaged but the farmers make sure their muscles do not get tense by avoiding rigorous gazing and stress.
Grading Wagyu
Wagyu beef is graded based on its different characteristics, such as tenderness, marbling, texture, colour and flavour. The Japanese Wague grading scale ranges from 1 to 12, with the highest being A5. The grading also depends upon whether the cattle are full-blood, purebred or crossbred, as these characteristics also affect the marbling, tenderness and texture of the meat. Factors such as genetics, rearing methods and cattle diet also affect its grading. The Australian grading system ranges from 1 to 9, with grades 8-9 being equal to an A5 grade Japanese Wagyu, which could be enjoyed in any stonegrill restaurant in Canberra, Australia.
Wagyu – Chefs’ Favourite
The exceptional qualities, unique flavour, and tender meat elevate Wagyu beef to coveted standards in the culinary world. Worldwide, chefs celebrate this culinary miracle by incorporating it in various complex dishes or simply enjoying it as seared steak. Wagyu beef elevates the experience through its truly unique textures and flavours. At stonegrill restaurants in Canberra, you can enjoy the chef’s special seared Wagyu steak at any time of the year. Due to its unique tenderness and marbling, Wagyu is quite exquisite, and even the chefs enjoy working with it.
