Wagyu

Wagyu (和牛, Wagyū, "Japanese cow") is any of several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and commands a high price. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Kobe, Mishima, Matsusaka, Kuchinoshima, Ōmi, and Sanda beef.

History

Japan

Because of Japan's rugged terrain and isolated areas, different breeding and feeding techniques were used such as massaging or adding beer or sake to their feeding regimen. It is suggested that the feeding of beer and sake was done to aid in digestion and induce hunger during humid seasons, and that massaging prevented muscle cramping on small farms in Japan where the animals did not have sufficient room to use their muscles. Neither of these techniques affect the meat's flavor, and they have both been discontinued.

There are four breeds of wagyu: Japanese Black (黒毛和種, Kuroge Washu), Japanese Brown (赤毛和種, Akage Washu or Akaushi), Japanese Polled (無角和種, Mukaku Washu), and Japanese Shorthorn (日本短角和種, Nihon Tankaku Washu). Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats.