Wagyu beef also goes by the name Kobe beef. It refers to beef that is harvested from a certain breed of Japanese cattle breed. The term wagyu consists of two parts, which hold two different meanings. The Wa part means Japanese, while the Gyu part means cow. When joined, the full word means Japanese cattle when translated in English. When in need for quality wagyu beef Miami is the best location to check out.
This product has certain characteristics that places it above all other kinds of beef in the marketplace. First, the meat has an extraordinarily high level of marbling, which adds a great level of flavor. This property also makes the meat to have a high degree of tenderness, succulence, and taste. For that reason, it is the most sought after meat, commanding a high price in all international markets.
The breeding of the breed that is now known as wagyu was achieved several years ago, during the second century. Animals were selected to be used in agriculture based on their physical endurance. The animals were used in rice paddies. The selection was more favorable to animals that had more intra-muscular fat cells, which provided a ready source of energy.
This breed of cattle was attained as a result of crossing of native Japanese cattle with imported breeds. The crossing was a government effort to expose the Japanese people to foreign cultures and habits by introducing them internally. Examples of foreign breeds that were imported at that time include Korean cattle, Ayrshire, Simmental, Devon, Shorthorn, and Brown Swiss. These breeds were imported from Europe, Asia, and Australia.
As a result of the crossing, four key breeds emerged, but red and black colors dominated. The black variety consists of three different strains, Tajiri, Fujiyoshi, and Kedaka. The variations was influenced by many factors among them was regional isolation. The black-colored breed accounts for ninety percent of all wagyus in Japan. The red breed takes the remaining ten percent. The red variety has two strains, Kumamoto and Kochi.
In the end, the four breeds that resulted are the Japanese Shorthorn, Japanese Brown, Japanese Black, and Japanese Polled. US-based importers prefer the Japanese Black, but some still import the Japanese Red but to a lower extent. Ranchers who raise this breed of cattle for the US market are highly concentrated in Miami.
Japanese shorthorn and polled varieties are produced in Japan alone. The Japanese government is closely involved in the production of wagyus in the country. It has made progeny testing mandatory. Exports were banned after the government realized what a treasure were to the country. Instead, only products produced from the animals can be exported to other countries.
In the US, wagyu continues to hold the greatest influence. The meat is consumed by most Americans than other beefs produced within the country. Following the halt of import by Japan and other countries in 2003, US chefs and other consumers now use US-produced meat more.
This product has certain characteristics that places it above all other kinds of beef in the marketplace. First, the meat has an extraordinarily high level of marbling, which adds a great level of flavor. This property also makes the meat to have a high degree of tenderness, succulence, and taste. For that reason, it is the most sought after meat, commanding a high price in all international markets.
The breeding of the breed that is now known as wagyu was achieved several years ago, during the second century. Animals were selected to be used in agriculture based on their physical endurance. The animals were used in rice paddies. The selection was more favorable to animals that had more intra-muscular fat cells, which provided a ready source of energy.
This breed of cattle was attained as a result of crossing of native Japanese cattle with imported breeds. The crossing was a government effort to expose the Japanese people to foreign cultures and habits by introducing them internally. Examples of foreign breeds that were imported at that time include Korean cattle, Ayrshire, Simmental, Devon, Shorthorn, and Brown Swiss. These breeds were imported from Europe, Asia, and Australia.
As a result of the crossing, four key breeds emerged, but red and black colors dominated. The black variety consists of three different strains, Tajiri, Fujiyoshi, and Kedaka. The variations was influenced by many factors among them was regional isolation. The black-colored breed accounts for ninety percent of all wagyus in Japan. The red breed takes the remaining ten percent. The red variety has two strains, Kumamoto and Kochi.
In the end, the four breeds that resulted are the Japanese Shorthorn, Japanese Brown, Japanese Black, and Japanese Polled. US-based importers prefer the Japanese Black, but some still import the Japanese Red but to a lower extent. Ranchers who raise this breed of cattle for the US market are highly concentrated in Miami.
Japanese shorthorn and polled varieties are produced in Japan alone. The Japanese government is closely involved in the production of wagyus in the country. It has made progeny testing mandatory. Exports were banned after the government realized what a treasure were to the country. Instead, only products produced from the animals can be exported to other countries.
In the US, wagyu continues to hold the greatest influence. The meat is consumed by most Americans than other beefs produced within the country. Following the halt of import by Japan and other countries in 2003, US chefs and other consumers now use US-produced meat more.
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