Thanks to that treatment, Matsusaka cows are raised to produce incredibly soft and delicious beef. It is said that many cows are treated remarkably well, almost embarrassingly so. Matsusaka beef comes from Kuroge Wagyu breeds, and the cattle should have been brought into Mie’s Matsusaka beef production region no later than a year after being born the classification refers only to cows which have not yet given birth.There is an excellent balance of red meat and fat in Matsusaka beef cuts, and they are a model example of what is known as “marbled beef.” The cows are given beer to drink in order to keep their appetites up, and massaged so that fat is spread uniformly throughout their bodies. The Tajima region in northern Hyogo prefecture has a storied history of cattle breeding, and there are even ancient documents that talk about the suitability of Tajima cattle as plow animals and as food. Furthermore, even the cattle herds of other beef brands across the country, like Matsusaka, Omi, Maesawa, Sendai and Hida, can contain Tajima cattle, and sometimes use Tajima cattle lineages when improving their breeding stock they all have some part of Tajima in them. Brands like Kobe beef, Sanda beef and Awaji beef get their cows from Tajima cattle lineages, which are then raised in the brands’ respective regions before meeting Wagyu classification standards. Tajima cattle could be called the rootstock of most Wagyu-branded beef. There are many other brands, some of which we will introduce below. Keep this in mind when you’re looking for a steak restaurant. A5 beef is regarded as the absolute best, and some restaurants take pains to only serve A5-grade beef. Incidentally, there are 15 grades (ranging from C1 to A5) within the Wagyu classification the grade of a given cut is dependent on its yield rate and the quality of meat. For this reason, there are also strong arguments for naming Kobe beef, Matsusaka beef, Omi beef and Yonezawa beef the top four Wagyu brands in Japan. However, opinions are split on whether Omi beef and Yonezawa beef, both delicious and high quality in their own right, should be included in this select group. Kobe beef and Matsusaka beef are said to be two of the top three Wagyu brands in Japan. These criteria include the place of birth, the family pedigree and breed, how the cows were raised and for how long, as well as the quality of meat. While standards vary from brand to brand, there are many strict criteria which must be met for beef to be allowed to use a given brand name. This naming convention contributes to branding recognition, which is a major boon for regional vitalization. Within the Wagyu classification, there are brand-name cattle like Kobe and Matsusaka, which are generally named for their regions of origin. Popular Wagyu Hamburg Steak Restaurants Wagyu Cattle and Other Cattle Brands Where to Eat Wagyu and Kobe Beef in Japanħ. The Difference Between “Wagyu Beef” And “Kobe Beef”Ħ. Cattle raised in Japan for a long enough period of time are designated as “Japanese cattle,” even if they were originally imported from somewhere else. About 90% of all sold Wagyu is of the Kuroge variety.Īnother thing to note is that the tag “Japanese cattle” is easily confused with Wagyu, but it merely refers to cows which were raised in Japan. All four have gone through generations upon generations of selective breeding, creating cattle that provide soft, delicious beef without a strong odor. There are currently four cattle breeds certified as Wagyu: Kuroge (Black), Akage (Brown), Mukaku (Polled) and Tankaku (Shorthorn). However, the definition of Wagyu is strictly determined. Beef from all purebred Wagyu cattle is treated as Wagyu beef. The brand has nothing to do with where the cows were born, how long they were raised or where they were raised. Wagyu cattle are proprietary in Japan, and the name refers to specific breeds of cattle.
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