| Wagyu |
Website Links For Wagyu |
Information AboutWagyu |
| CATEGORIES ABOUT WAGYU | |
| cattle breeds | |
| livestock | |
| beef | |
| animal breeds originating in japan | |
| japanese cuisine | |
| japanese ingredients | |
| SHOPPER'S DELIGHT | |
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There are four major breeds of Wagyu ('' Wa '' means Japanese, and ''gyū'' means cattle, or simply "Japanese cow"): Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Japanese Kobe beef is from Tajima-ushi, which is a type of Japanese Black. Since the first Wagyu Bull s entered the United States in 1976, their domestic numbers have increased steadily due to over 60 breeders and ranchers. Derived from the Kobe-inspired beer-and- Sake meal that Japanese cattle were receiving, stateside Wagyu cattle do not consume the standard corn diet like their common counterparts. In the U.S., a specialized feeding routine of Barley and Hops is what helps yield more tender fat. Through systematic breeding of a notably docile cow and a special diet, ranchers are yielding a beef that contains a higher percentage of Omega-3 Fatty Acids , and the tell-tale sign of a highly marbled beef. To preserve the natural flavor of the beef it is prepared rare, with little or no seasoning. EXTERNAL LINKS
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