Wagyu
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Wagyu (和牛 wagyū?) refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. Also known as Kobe-style beef, 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. Grocery stores in the United States will sell cuts of American Wagyu for $40/lb to $150/lb (€26/kg to €100/kg).
Because of the Wagyu cattle's genetic predisposition and special diet including beer and sake,[1] wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids[2] than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
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 breed names include: Tajima, Tottori, Shimane, Kochi and Kumamoto.
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[edit] History
[edit] America
In America, Japanese Wagyu cattle were bred to Angus cattle to create a crossbred animal that would be more able to survive the US climate and ranching methods. This crossbreed has been named American Style Kobe Beef and was originally produced for export to Japan but is now available world-wide.
Designed to mimic the diet that Japanese cattle were receiving, Wagyu cattle in the United States are fed a mixture of corn, alfalfa, barley and wheat straw.
As of 2007 the U.S. cannot ship Wagyu beef to Japan as Japan requires that beef imported from the U.S. be from cattle not older than 20 months (Wagyu cattle are usually slaughtered at 30–35 months).[3]
[edit] Australia
Wagyu and Wagyu infused cattle are bred in Australia for many overseas markets including Japan, Korea, U.S., Hong Kong, Middle East and EU. Although they number less than 100,000 of the 28.8 million head of cattle in the country but due to the long fed nature of the Wagyu production system, it had resulted in over 40% of feedlot space in any given 12 month period which for a single breed is quite significant. With the continuing drought, increased commodity prices and high Australian dollar are putting pressure on producers, feedlotters, processors and exporters to keep their costs down. Wagyu F1 cattle which commanded a significant premium 12 months ago have eased somewhat in recent months.[when?] Wagyu cattle in Australia are fed on grain for the last 500 days of production.
[edit] See also
- Fukutsuru
- Tajima cattle
- Akaushi cattle
- Kobe beef
- Matsusaka beef
- Mishima beef
- Omi beef (The beef from Shiga Prefecture)
- Marbled meat
[edit] References
- ^ Lucies Farm - specialists in Kobe Beef
- ^ Condon, John. "Good Fats Boost Wagyu Opportunities", Australian Wagyu Update, 2005-03. Retrieved on 2006-12-07.
- ^ http://www.wagyu.org/JapanLabeling01.doc
[edit] External links
[edit] Associations
- American Wagyu Association
- Australian Wagyu Association
- Canadian Wagyu Association
- European Wagyu Association
[edit] Additional information
- Cattle Today: Description of Wagyu cattle
- Wagyu Research and Information Department of Animal Sciences, Washington State University
- "Breeding History of Japanese Beef Cattle...", Professor Kiyoshi Namikawa, Department of Animal Sciences, Kyoto University - Kyoto, Japan, circa 1985
