Wagyu is just a Japanese cow, but this simple term conceals a subject rife with myths. To begin, Heitzeberg notes that wah-Gyoo is created by American Wagyu farmers (and one, unfortunately, even this intrepid writer fell for).

Furthermore, “Wagyu” does not refer to any Japanese cow. The premium Wagyu all desire to eat refers to a particular breed of Japanese cattle with unique genetic characteristics. One of those four breeds is genetically distinct, according to Heitzeberg.

As a result, the beef is a thick, delicious cut that virtually melts on your tongue. When you have highly A5 premium Japanese wagyu beef, cooking is the last thing you want to do. You want to keep the midsection as unprocessed as possible.

Facts About Japanese Wagyu Beef.

Wagyu Beef.

1. The Fab Four

On the other hand, the Japanese Brown, with an average Japanese Grade of BMS 3.2 and a slaughter age of 25 months, tends to produce meat with a lower fat content and is leaner.

2. Juicy and fat

A5 premium Japanese wagyu beef has up to 300 percent more monounsaturated fat than other cattle and much greater levels of Omega 3 and 6 fats. Due to its high levels of linoleic acid, Wagyu steak also has a quantity of conjugated linoleic acid (CLA) per gram compared to other beef. The beef is similar to salmon and olive oil, whereas chicken has lower cholesterol levels. With figures like those, it’s simple to see why some say the beef has a distinctive flavour and a wonderfully buttery feel.

3. What about beef?

Wagyu beef is not widely available in the United States, sold in physical stores and online at various sites. As with all things, prices differ significantly between retailers.

4. Lie about Wagyu Beef.

One of the funnier ones is when Japanese farmers give their cows massages while giving them alcohol and classical music to soothe them. It is manure, all experts agree, scattered throughout the restaurant. Wagyu farms are not day spas, despite what observers of Japanese farms may have thought after observing traditional brushing techniques used for massage and the smells of various grain mixtures.