Dan Harrington
What Is Wagyu Beef?
Since Wagyu beef is a venerated culinary delicacy, it is not surprising that the process of raising Wagyu cattle is based on a combination of science, hard work, tits and deep respect for the animal. Wagyu beef is well known for its extremely tasty meat and its high degree of marbling, which creates a juicy sensation and melts in the mouth. Wagyu beef fat is actually mainly monounsaturated fats that melt at room temperature. This makes japanese a5 wagyu beef ideal for those who have to follow a low -cholesterol content diet.
Why Domestic Wagyu Beef Lives Up to the Standard
Wagyu, or literally the Japanese cow, refers to several domestic beef breeds from Japan. These include Japanese red, Japanese black, Japanese black and Japanese shifttorn. Japanese black is the most abundant, representing almost 95% of the total stock of japanese a5 wagyu. The Japanese black horn is medium in size, has a brown or black fur and recovers a high price for tender and tasty meat with a lot of marbled fat.
In Japan, where the increase in japanese a5 wagyu has started, there are several important factors and processes that are followed. First, pure dilution is made; The cross occurs but is very rare. The Wagyu cattle breeding process implies two independent operations: cow operation and the transaction of greeting. In many small farms, the operation of the breeding of a cow is carried out by artificial insemination. Cows are fattened by the long -term food for cereals. The Vache-Veau operation takes place from 0 months (calf) to 8 to 10 months when the cows are sold at auction. The cows are then fattened before slaughter for 28 to 30 months.
