Houston Foodie Life: Wagyu Beef Baby!
You’ve probably heard of Kobe beef. It’s legendary for superior flavor, buttery texture, and perfect marbling. Kobe is not a breed, though. Wagyu is the breed, and Kobe beef comes from the Wagyu breed of cattle raised in the Kobe region of Japan. Just as “Champagne” can only come from the Champagne region in France, here in the states we call it sparkling wine. Kobe can only come from Kobe, Japan. They have the rights, they own the rights, we cannot call it Kobe here in the states. Ever.
Listen to Andro, I was taught and taught some more, then it was put into my head and then I did the research. And then my bosses and chef said….You don’t want to know what they said about AMERICAN WAGYU…SO never mind let’s keep going.
Often called “American Kobe,” Wagyu meat is renowned for the same superior taste characteristics, tenderness, and marbling as traditional Japanese Kobe. In fact, Wagyu beef marbling is so superior to domestic American beef that a combination American/Japanese grading system is used. USDA Prime (the highest-graded USDA grade for beef) ranges from 3+ to 4. Wagyu beef receives a 5 to 8 on the more stringent Japanese scale. Unfortunately they blow us out of the water. Washington State University researchers, who study the Wagyu breed, found that Japanese Wagyu beef cuts are marbled with monounsaturated fat—the healthier fat. American-grade beef is marbled primarily with saturated fat, darn it we still fell behind them again, and our wagyu beef is linked to heart disease.Â
Wagyu Genetics: The majority of American herd comes from purebred Wagyu cattle. Most Wagyu on the market today is only 50% Wagyu or less.
100% Grass-Fed Wagyu: Many U.S. farms raising American Wagyu still feed their cattle a combination of grass and grains.They are never fed corn or grains.Â
What does that mean for you? There are but a handful of grass fed Wagyu here in the states., you’ll be confident that their grass-fed Wagyu are 100% traceable. Their Wagyu beef carries the consistent meat characteristics that have made the breed famous, and you won’t have to worry about the health risks associated with cattle finished in feedlots, also known as Concentrated Animal Feeding Operations (CAFOs).
History of the Wagyu Breed;
The gentle Wagyu breed has a truly unique history which is responsible for producing the healthiest, most flavorful and tender meat available today in the US. In the 2nd century, Wagyu came to Japan from the Korean peninsula and South China. They were used primarily as draft animals. With heavy workloads and marginal feed they developed the ability to store any extra energy as intramuscular fat. This contributes to the marbling and tenderness present in the breed today. The animals were able to quickly draw on this fat when they were called upon for explosive energy during their “pulling” efforts. The added benefit of this readily available energy source, was that the Wagyu fat forms as a light and healthy monounsaturate.
In time, Wagyu were appreciated for their superior meat qualities, their calm nature and their efficient feed conversion. A small number of genetic lines were brought to the US in the 1980’s and 90’s. However, Japan has since declared the cattle a national treasure and has ceased all exports.
The team at Houston City Beat Foodie Life will be exploring the Wagyu offerings from RC Ranch in Bailey’s Prairie, Texas. We discovered the quality meats from RC Ranch while shopping for groceries at HEB. RC Ranch offers a great selection of Wagyu jerky in various flavors.
Stay tuned for more information.Â
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