In the last few decades, the word Wagyu has been on the lips of the culinary world. Enjoyed for its rich marbling and unique flavour profile, Wagyu beef has become synonymous with luxury and gourmet dining.
But, what makes Wagyu so special?
The Origin and History of Wagyu
The word Wagyu translates to Japanese cow (Wa means Japanese and Gyu means cow). The term doesn't refer to just any Japanese cattle but to specific breeds known for their outstanding meat quality.
The history of Wagyu can be traced back to the late 1800s during the Meiji Restoration in Japan, a period of rapid modernisation and westernisation. Before this, cattle in Japan were primarily used as working animals in agriculture, praised for their stamina and strength rather than their meat profile.
However, with the influence from the West and the relaxation of bans on meat consumption (which had been in place due to Buddhist traditions), the demand for Wagyu beef increased in the 1970s. Japanese farmers began crossbreeding their native cattle with imported breeds from Europe and America to enhance qualities such as size and meat yield. Over time, several distinct breeds emerged, prized for their tenderness and flavour.
Different Wagyu Breeds
Four main breeds of cattle are recognised as Wagyu in Japan:
- Japanese Black (Kuroge Washu): This is the most prevalent breed, and the one typically associated with the high-grade marbling.
- Japanese Brown (Akage Washu or Akaushi): Known for a leaner meat with a slightly different flavour profile.
- Japanese Polled (Mukaku Washu): A rarer breed without horns.
- Japanese Shorthorn (Nihon Tankaku Washu): Offers a rich flavour but with less marbling than the Japanese Black.
The Science of Marbling
When one thinks of Wagyu beef, you think of the obvious marbling - the intramuscular fat that appears as white flecks within the meat. This marbling is a key feature of Wagyu that enhances the beef’s flavour and the texture, making it tender and juicy when cooked.
The extraordinary marbling in Wagyu beef is largely due to genetics. Wagyu cattle have a genetic predisposition to intense marbling; their bodies are more efficient at storing fat within the muscle tissues. But genetics is just part of the recipe; environment and rearing practices also play a role.
Wagyu Feeding and Rearing Practices
The distinctive marbling is also a result of specific and meticulous feeding practices. Wagyu cattle are often fed a diet that includes a high percentage of grain, which promotes greater fat deposition within the muscle. This diet is carefully controlled and varies slightly by region and farmer but generally includes ingredients like wheat, rice straw, barley, and other grains that contribute to the cattle’s growth and the fat quality.
The rearing practices for Wagyu cattle are famously ‘pampering’. The cattle are kept in stress-free environments to prevent fat from being metabolised too quickly.
Why Choose Wagyu?
The care, effort, and heritage that go into Wagyu production translates into a product that is a true culinary delicacy. The marbled fat melts at a lower temperature than typical beef fat, which results in a texture that is incredibly tender and a flavour that is rich and buttery.
From exclusive restaurants to special occasions at home, Wagyu continues to be a symbol of gastronomic luxury and a testament to the art of high-quality beef production. So, the next time you indulge in a piece of Wagyu steak or our famous Wagyu biltong, remember the rich history packed into each bite. A tradition of meticulous animal husbandry and exceptional feeding practices that have been refined over centuries in Japan.