What makes a Wagyu cow?
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WAGYU - a Japanese beef cattle breed – derive from native Asian cattle. ... 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..
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Side Dishes: Choose Light Over Heavy Neutral vegetables such as leeks, sauteed mushrooms, or baked potatoes pair nicely, as well as something crunchier like lightly seasoned green beans, asparagus, or broccoli. Salt, pepper, olive oil, and butter are suitable seasonings on any side dish of your choice.
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While American Wagyu cattle are still known for taste and marbling, he said, "they won't reach the extreme levels of marbling like they do in Japan, due to the different feeding systems." ... The Japanese cattle are far from perfect, though. "The breed has some weak points. Muscling would be chief of those," Olson said.
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Not only does wagyu beef have higher levels of intra-muscular fat, or marbling, but the meat texture is finer, resulting in a more flavoursome eating experience. A 'super beef' of sorts, wagyu is known for its marbled appearance and for being so tender it actually melts in your mouth..
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Myth: Wagyu is too fatty. The facts: Wagyu has a particularly rich mouth feel because of the marbling of the fat—not because it has an overall higher proportion of fat than American beef. ... The fat is evenly dispersed throughout the beef and melts at a low temperature, which gives the steak a buttery texture.
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... The fat is distributed more evenly throughout their muscle, which is why wagyu beef looks pink and tastes so tender.
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