All you need to know about WAGYU
Updated: Aug 19, 2021
What are WAGYU?
WAGYU - a Japanese beef cattle breed – derive from native Asian cattle. 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu is a horned breed and the cattle are either black or red in color.
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience. That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the globe.
Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.
How to Cook and Eat Wagyu Steak
So let's say you want to experience what all the hubbub is about, and you're ready to shell out for some good wagyu beef. What do you choose? And what do you do with it?
We would stay away from the strip steaks. It’s not that they’re bad, but they just don’t compare to the ribeyes, and if you’re going to go to the trouble of seeking out this premium beef experience, you might as well go all the way.
So how should you prepare Wagyu?
Steaks seared in a cast iron pan all turn out well, regardless of the type. For the Japanese wagyu, it is easy to put a nice sear on it without over-roasting the meat, while all the other steaks cook up beautifully as well.
How to Serve Wagyu Steak
Very simply. Season the steaks with salt, maybe finish them with a little more salt afterwards; let the meat speak for itself.
Take the time and ask us for Wagyu, it is worth it!
GET YOUR BEEF ON!