Wagyu beef has captured global attention in recent years, especially with foodies showcasing its luxurious marbling on Instagram and YouTube. But did you know that we're actually latecomers to the Wagyu party? According to the American Wagyu Association, the history of this unique breed of cattle goes back as far as 35,000 years. Dubbed a "national living treasure" by the Japanese government, the Zenwa is the official entity overseeing Wagyu registration. So why the recent hype? The buzz largely emanates from how these cattle are raised, the rigorous grading system, and, let's admit it, social media's knack for amplifying anything that appears exotic or luxurious.
Debunking Myths
The image many people have about Wagyu beef is somewhat clouded by exaggeration and misperception. Contrary to the belief that Wagyu cows are artificially fattened like foie gras, the animals actually live quite stress-free lives. Stress results in cortisol release, a hormone that lowers the meat's quality. For this reason, these cows are raised in serene, stress-free environments. Documented sources note that these cows even wear jackets during the winter and are sold with a certificate of their bloodline.
The entire process is natural and unhurried, involving a strict diet of hay, grain, and wheat. This allows for a slow weight gain of around 2.5 pounds per day until they reach around 1,500 pounds—without the use of growth hormones or steroids.
Marbling Magic
You don’t need to be a beef connoisseur to distinguish Wagyu from other types of beef. The marbling, or the way fat is distributed throughout the meat, is notably unique and visually stunning. This marbling isn't just for show; it's deeply rooted in Wagyu genetics, including a high amount of intra-muscular fat. Beyond genetics, the animal’s diet also contributes significantly to the fat content. A balanced diet of hay, grain, and wheat results in that exceptional marbling, which culminates in the beef’s characteristic “melt-in-the-mouth” texture.
The Many Faces of Wagyu
Many people equate Wagyu to Kobe beef, but the Wagyu universe is more diverse than just this famous variety. Matsuzaka beef, for instance, is rich in unsaturated fatty acids and offers a unique “melt in the mouth” sensation. Then there's Yonezawa and Oumi beef, each with its distinct texture and flavor profiles. The bottom line? Wagyu is not a monolithic term; it’s an umbrella under which various stellar, region-specific beef types reside. Knowing the type of Wagyu you're indulging in can amplify the dining experience.
A Global Take on Wagyu
The global fascination with Wagyu has led to its cultivation beyond the Japanese archipelago, primarily in countries like the United States and Australia. In the U.S, the Wagyu journey began modestly, imported initially as four male and two female cows back in 1976. There are presently approximately 30,000 Wagyu-influenced cattle in the United States and it is worth knowing that the standards and practices for raising Wagyu, are not as stringent as the Japanese guidelines.
Australia welcomed Wagyu a few years after the U.S, with the first imports arriving in the 1990s. The Wagyu Association of Australia takes responsibility for the Wagyu registration in the country. Similar to its American counterpart, Australian Wagyu also differs somewhat from its Japanese origins in terms of rearing practices and genetic purity.
It is important for the purists among us to understand that in both the United States and Australia, the term "Wagyu" is defined a little differently than in Japan. In these countries, a cow only needs a minimum of 50% Wagyu genetics to get that classification. This genetic dilution has led to debates among purists who argue that only 100% Wagyu can offer the authentic experience. Nevertheless, both American and Australian Wagyu have found their own followings and are considered premium beef in their own right. They’re still beautifully marbled, and taste spectacular.
For what it’s worth, understanding these international adaptations of Wagyu can not only deepen your appreciation of the beef but also inform your choices when shopping for this luxury item.
Why Wagyu Doesn’t Come Cheap
Raising Wagyu cattle isn't a walk in the park. It's a long-term commitment that involves specialized care, specific diets, and a lot of time and money. Considering these aspects, the auction prices for these cows can reach up to $30,000. It's no wonder the beef itself carries a premium price tag.
The Health Factor
While Wagyu beef is high in fat, it's essential to recognize the type of fat it contains. Rich in mono-unsaturated fats, omega 3 and 6, it's not the villain in the cholesterol story you might assume it to be.
Is Wagyu Worth It?
Despite its many upsides, Wagyu is often criticized for its richness. Given its cost and intensely marbled fat content, it's a delicacy best enjoyed in moderation. As you can imagine, the question of its worth is subjective—some find its unique texture and rich flavors to be unparalleled, while others may find it overwhelming.
At the end of the day, there’s nothing wrong with treating yourself every now and then, And if cost is a concern, you’ll get more Wagyu for your money if you make it yourself than if you order it in a restaurant. Wagyu is incredibly versatile and can be enjoyed in multiple ways beyond steak. Regardless of your cooking method, a CHEF iQ Smart Thermometer is highly recommended for that perfect doneness.
