WAGYU - The caviar of beef by sdsdfqw21


									      First it was caviar, foie gras and truffles creating a
      stir, now Japanese-style Kobe beef has tongues
      wagging and mouths watering across the globe at
      almost R1 500/kg.
      Kobe is the appellation for the beef that comes from a Japanese cattle breed called Wagyu.
      In the Japanese language ‘Wa‘ means Japanese style and ‘gyu‘ means cattle. This specific
      breed, originally from the Asian mainland, arrived in Japan’s Kobe region in the second
      century AD and was mainly used for labour in rice paddies.

      Eating meat from four-legged animals was prohibited in Japan for more than a thousand
      years prior to 1868 when the Meiji Restoration began, signifying a turn to the West. Buddhist
      influences were primarily responsible for this dietary restriction, but other cultural factors
      and the need to protect draught animals in times of famine may have reinforced the taboo.

The caviar of beef

The Japanese eventually discovered Wagyu          during the animal’s last year either. Instead,
beef’s buttery, melt-in-your-mouth flavour        Snake River cattle are fed varied ‘slow-
and over successive generations the breed         grow‘ rations of barley, golden wheat straw,
was refined for a broader commercial              alfalfa hay and Idaho potatoes for about
market.                                           600 days. ‘This is about four times as long
                                                  as typical cattle are fed,‘ he says. ‘The slow-
The Wagyu breed is genetically predisposed        grow method packs fat on the inside of the
to intense marbling and produces a higher         muscle – not the outside of the meat as in
percentage of oleaginous, unsaturated fat         common commodity beef – to give the beef
than any other breed of cattle. The result is     its extraordinary marbling.
meat with small, finely interspersed specks
of fat. The marbling is so subtle and consis-     Health benefits
tent that, when prepared correctly, it bastes     Australian Dr Tim Crowe, chief dietician with
the steak from its interior to ensure juiciness   Deakin University’s School of Exercise and
and depth of flavour.                             Nutrition Sciences, has built a compelling
                                                  argument for the promotion of Wagyu beef

                                                                                                      THE BREED
Special treatment                                 as a ‘healthy alternative‘ in a balanced diet.
What makes Wagyu beef so intriguing is the        His statements are based on the unique high
folkloric stories about how these cattle are      concentration of beneficial omega 3 and
being treated in order to produce the ‘caviar     omega 6 fatty acids found in Wagyu beef.            There are four commercial breeds of
of all beef’. Regular massages are adminis-       While fish are the highest source of omega 3
                                                                                                      Wagyu: Japanese Black, Brown, Poll
tered to promote tender muscles, and sake         fatty acids, meat products are another
                                                                                                      and Shorthorn. In all four breeds the
skin treatments are given as softness of the      significant source. Omega 3 is known to aid
                                                                                                      aim is to produce a medium-sized,
coat and skin is believed to impact meat          in protection against heart disease, arthritis,
quality. On top of that, they are fed beer to     depression, Alzheimer’s, and high blood
                                                                                                      beef-type animal. All of the breeds
stimulate their appetites in summer months        pressure, amongst other things.                     are humpless and the bulls tend to
when the heat depresses their food intake.                                                            develop a marked crest. While the
                                                  The unique advantage in Wagyu is that it            ideal mature body weight and height
Unusual diet                                      contains a much higher proportion of the            at the withers differ marginally
Recent decades have seen the development          desirable mono-unsaturated fats than other          between the four breeds, the targets
of select breeding programmes in countries        beef. Dr Crowe said the mono-unsaturated/           for the Japanese Black are typical:
with more grazing pastures at their disposal.     saturated fat ratio was up to three times
These countries include Australia, Canada,        higher in Wagyu than other beef. Fifty                                         Male   Female
Great Britain and the United States and           percent of all marbling within a Wagyu
apart from the greater availability in land,      carcase was made up of oleic acid (mono-             Body weight (kg)          940    560
it is less expensive than in Japan.               unsaturated), while a relatively small portion       Wither height (cm)        142    128
                                                  was saturated fat.
Wagyu herds are fed maize, alfalfa, native                                                            While it is hard to generalise, two
grasses, soybean based protein, distiller         ‘But even the saturated fat contained in
                                                                                                      traits of the Japanese Black often
grains and chopped hay. Some farmers              Wagyu is different. Forty percent of it is in a
                                                                                                      cited as disadvantageous are their
even feed their herds the by-products of          version called stearic acid, which is regarded
                                                                                                      narrow pin bones and their relatively
barley and small grains from beer and             as having a minimal impact in raising choles-
alcohol companies. The mash apparently            terol levels. So really, the profile of marbled
                                                                                                      poor milking capacity. The narrow pin
has 40% protein content, and because it is        Wagyu beef is very beneficial to human              bones create calving difficulties if the
pre-fermented the cattle do not have to use       health. It can be described as a healthier          cows are crossed with bulls of the
a lot of energy to digest it.                     type of meat,‘ he said.                             large-framed European breeds (such
                                                                                                      as Holstein or Charolais). Poor milking
Normally, if a steer gains fewer than three       Whether healthier or not, the sheer price of        ability increases the costs of raising
pounds per day, its owner will lose money.        a piece of Kobe beef might be enough to             feeder calves as the calves often
This is not the case with Wagyu. ‘We do           send you straight to the nearest greasy take-       need artificial supplements.
not cut corners by adding any growth-             away café. This luxurious piece of meat will
promoting hormones or animal by-products          cost you almost R1 500/kg – not quite your          Source: www.thewinenews.com,
in our feeding program,‘ Snake River Farm’s       average meal, but those who know claim              www.blackmorewagyu.com
Jay Theiler explains. Antibiotics are not given   that it is worth every cent.

                                                                                                    Afgriland Jul/Aug 2008              37

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