What is Wagyu Beef?
Wagyu (pronounced wag-you) is a breed of cattle native to Japan and is considered one of Japan's national treasures.The quality and flavour of Wagyu meat is different from other types of beef commonly eaten in Australia. Some may describe the beef as a smooth caramel / buttery flavour that is intensely sweet and delicate. Characteristically, Wagyu beef is highly marbled. This means that the muscle is finely interspersed with monounsaturated fat. When cooked, this marbling dissolves and gives the beef its melt in the mouth tenderness and flavour.
What is Marbling? Is this Unhealthy?
While recent public campaigns have informed the Australian public that the fat in beef is unhealthy, the marbling in Wagyu beef is a completely different story.
The heavy marbling in Wagyu beef, which is described as "intra-muscular deposits of energy in a lace-like lattice", has been found to contain monounsaturated fats. Research has shown that the monounsaturated fats in Wagyu can help to reduce cholesterol levels in the body.
The marbling is also the reason for the unique flavour, texture and moisture of Wagyu beef.
Wagyu beef is lean and healthy, without compromising taste.
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