KOBE BEEF VS WAGYU BEEF
Do you like steak? At that point you've most likely known about the famous Kobe steaks from Japan, and possibly you've even been sufficiently fortunate to have eaten a couple. Be that as it may, have you known about Wagyu meat? Well in the event that you've had Kobe hamburger then you have tasted one of the four assortments of Wagyu meat. Befuddled at this point? It's justifiable, so simply read on kobe beef vs wagyu beef infographic.
What's the Difference between Wagyu & Kobe Beef?
"Wagyu" actually signifies "Japanese cattle." Wagyu meat originates from one of four sorts of Japanese dairy animals: Japanese Black (Tajima-Gyu), Japanese Brown (Red), Japanese Poll, or Japanese Shorthorn. It is popular for its hereditary inclination for intramuscular fat (otherwise called 'marbling') and its delicacy.
KOBE BEEF ORIGIN
Kobe beef, by definition, just originates from Hyogo Prefecture in Japan (and Kobe is the capital city). Kobe beef can just originate from the Tajima ancestry (Japanese Black) of the Wagyu breed. So all Kobe beef is Wagyu beef, yet not all Wagyu beef is Kobe beef.
To be affirmed as Kobe, cattle and beef must meet thorough models for marbling, quality, weight and that's only the tip of the iceberg. Indeed, even since send out confinements on Kobe beef have reduced in ongoing year, the way that the dairy cattle must be conceived, brought and handled up in Kobe with a specific end goal to be guaranteed, genuine Kobe meat is elusive outside of Japan. In fact, out of 1.5 billion cows on the planet, just around 3,000 are ensured as Kobe every year.
The reproducing and confirmation of Kobe beef is precise to the point that every one is appointed a 10-digit number that can be utilized to follow each bit of meat back to the homestead, crowd and dairy animals it originated from.
WAGYU IN JAPAN
The objective of cross-reproducing Wagyu with Holstein is to give them a greater amount of the marbling trademark from the Wagyu. Tragically, as the level of Wagyu diminishes, so do the odds for extreme marbling, supple surface, and rich flavor that has made the breed celebrated. Crossbred Wagyu are ordered by the level of Wagyu hereditary qualities they convey. The most well-known is F1 Crossbred Wagyu, which has half Wagyu hereditary qualities which we also called F1 Kyushu Beef.
Why Is Wagyu Beef So Special?
Wagyu is likewise not quite the same as standard beef in that it's more beneficial, too. The white fancy fat that pervades within the meat—the marbling—is higher in monounsaturated fat and has a higher level of omega-3 and omega-6 unsaturated fats and has half more monounsaturated fats than ordinary meat.
The primary concern: the one of a kind taste and delicacy of profoundly marbled 100% Fullblood Wagyu beef makes for an unrivaled eating knowledge. That is the reason it is discovering its way into the kitchens of gourmet cooks and fine eateries over Japan and world. With Halal Wagyu Beef, you can bring a similar affair into your own particular kitchen!
HALAL WAGYU BEEF JAPAN
WHAT MAKES HALAL WAGYU BEEF SO SPECIAL
For lovers of steak, the name of wagyu beef must have been familiar. The delicacy of wagyu beef is excellent in many steak restaurants in the country.
Why is wagyu meat so delicious that it is so popular? Here are 4 interesting facts about wagyu beef you need to know:
Origin of Halal Wagyu Beef
This type of meat comes from wagyu cattle that originally bred in Japan. Wagyu itself comes from the word Wa which means Japanese and Gyu which means cattle.
This type of cow was originally bred in Japan. Mentioned that the breeders in Japan often give special treatment to these cows, such as restricting food, maintain the cleanliness of the fur and even massage the cow.
Another interesting fact is the wagyu beef is priced at exorbitant prices. That's because wagyu beef has a distinctive taste that can make anyone tempted.
In addition to the taste, wagyu beef to get an expensive price because wagyu cattle have gone through the process of cattle are not kidding. Wagyu cattle themselves only consume certain types of food and occupy a special cage to keep it in order not to eat haphazardly.
Even some farms impose strict rules around the cage, so not just anyone can enter. Anyone should go through the sterile process first.
According to an accredited diet expert, Vered Moses, wagyu meat contains a lot of unsaturated fat. It is certainly a hallmark of wagyu beef with other types of beef.
Moses said the content of unsaturated fats in wagyu meat is very good for heart health. However, still must pay attention to the portion of meat that enters the body.
Wagyu beef has a special characteristic that contains high amount of marbling which gives a juicy taste and melts in the mouth.
Marbling is a delicate stroke of white fat in the meat that gives a delicious and sweet taste to the meat and provides a soft texture in the meat. Marbling in the flesh is formed because cows are energized from grain feed.
Generally wagyu meat will get 'class' through the amount of marbling it. The more marbling, the more delicious and the higher the quality of meat.
WHAT MAKES WAGYU BEEF DIFFERENT FROM OTHER BEEF
HOW WAGYU BEEF DIFFERENT FROM OTHER BEEF
13 JUNE 2018
Wagyu beef different from other beef because is its intricate marble pattern, called "shimofuri," which is made by the meat's evenly distributed fat. This marbling gives the meat an impossibly rich flavor that elevates Wagyu to be one of the most desired meats in the world.
Wagyu cattle are bred with one goal to achieve supreme, succulent flavor.
Not only is Wagyu beef tender, the fat is unsaturated and the meat is high in Omega-3 and Omega-6 fatty acids, so it is healthier than other varieties of beef as well.
THE BEST WAY TO PREPARE WAGYU
13 JUNE 2018
Wagyu beef should be cooked medium-rare. If cooked for too long, the marbled fat within the meat could melt away in the heat. If not cooked for long enough, the meat can resemble "eating a stick of butter" because of its supreme softness.
But steaks are not the only way you can indulge in Wagyu. Japanese dishes such as sukiyaki and shabu-shabu both use thin cuts of beef in their preparation, and using Wagyu is a natural choice.
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