Wagyu beef is actually the transcendently tender, fatty, umami-rich steak and has become as synonymous with luxury as caviar or even black truffles. Simply put, ‘Wagyu’ means Japanese cow. Amazingly, the luxury version of Wagyu that we all want on our plates refers to a specific breed of Japanese cattle with special genetic qualities.
Have you ever wondered what makes this particular Wagyu beef so expensive? Actually, there are many reasons behind it and this information would make you appreciate Wagyu beef even more and feel grateful if you ever got the chance to have the taste of it. For those who do not know, these are some interesting facts about the Wagyu beef.
1) Why Is It So Expensive?
According to a fact, it is expensive due to the manner in which the cows were raised and slaughtered and the young cattle are fed milk by hand and grow up grazing on an open pasture. According to the AWA, Wagyu production is closely regulated by the Japanese government. Genetic testing is a part of this process, and only the cows with the best genetics are allowed to stay in the reproductive lineup. The higher the DNA rating the more expensive it.
2) How Is It Served?
Cut off some fat from the steaks around the edges and use it to grease the pan for the most natural flavor. A little bit of butter and olive oil can be used when cooking it. Salt and pepper after that because that is it for a natural flavor profile. And serve and eat it medium-rare.
3) Why People Like It So Much?
Wagyu beef is more tender and juicier than standard beef, with a nice buttery flavor. Quality Wagyu has marbling, the streaks of fat that run throughout beef, within the muscle and not just around the outer edges. The fat is special too because it melts at a lower temperature so that a mere perfect sliver of the raw product will literally melt on the tongue, providing pure unadulterated happiness and bliss. Wagyu beef is also actually heart-healthy.
Sources: Eat This, Not That!