Bovine Cow Wagyu

Where Does Wagyu Beef Come From

In the meat sector, Wagyu is unmatched. It’s all about the marbling, as well as the meat’s fine intramuscular fat. Wagyu is renowned across the world for its robust flavour profile, softness, and juiciness thanks to its flawless and delicate marbling.

Origins

Developed from indigenous Asian cattle, the Wagyu breed of cow is Japanese. Since “Wa” stands for Japanese and “gyu” for cow, the word “Wagyu” refers to Japanese beef cattle. The Wagyu that everyone is interested in comes from specific breeds of Japanese cattle with a distinctive genetic make-up. Because of their physical endurance, Wagyu were initially utilised as draft animals in Japanese farmland. This selection favoured animals that had more intramuscular fat cells, or “marbling”, as these cells offered a ready supply of energy. Although there are other sub-varieties of Wagyu cattle, the four breeds of Japanese Black, Brown, Shorthorn, and Polled are now classified as Wagyu. Only 10 regions produce the highest-quality cuts, and Matsusaka Wagyu, which is prized for its softness and originates from virgin female cows, is among the priciest varieties.

To crossbreed with other cattle, such as Angus, Wagyu cattle were first imported to the United States from Japan in 1976. Four bulls were the only ones to travel, and more Wagyu cattle didn’t follow until the 1990s. The fundamental distinction between Japanese Wagyu and American Wagyu is that the former is produced from purebred cattle, whilst the latter is primarily cross-bred. The demand for Wagyu beef is quite great worldwide. Despite having its origins in Japan, Australia is one of the major producers of Wagyu beef worldwide.

Countries Producing Wagyu Meat

Similar to Japanese cattle, Australian cattle are fed a diet that is entirely organic and devoid of any hormones or genetically modified ingredients. In addition to having some of the cleanest grass in the world, Western Australia offers an excellent environment for raising cattle. Australia is the largest breeder of pure and crossbred Wagyu cattle outside of Japan.

At Blake’s Fine Foods, we have the honour of stocking Chris Purdon’s Purdon Wagyu Angus Beef. Chris and Sally have their farm nestled high up in the mountains of the Eastern Cape, in a tiny slice of paradise known as GlenFinlas. This is undoubtedly some of the best Wagyu to be bought in South Africa, with the addition of world-class quality assurance from Mr Purdon!

Tantalising Facts about Wagyu Beef

Wagyu is unique among other beef varieties, due to its intense marbling. The term “marbling” describes the visible intramuscular fat layers which is a kind of muscle-specific fat. The meat has a larger percentage of fatty acids than regular beef because of the distinctive genetics of the cows, which raises its marbling rating. The marbling rating determines how flavourful, soft, and moist the meat is, the highest marbling levels are seen in beef from 100 per cent full-blood Wagyu cattle.

Compared to ordinary beef, Wagyu includes more monounsaturated fats and a greater proportion of Omega-3 and Omega-6 fatty acids. Wagyu beef’s exquisite texture is produced by this soft fat, which also retains the majority of the flavour and has a low melting point.

Tasty Wagyu beef meat on Ice

A Tasty Conclusion

Wagyu beef has a unique flavour from anything else on the market for meat. The buttery texture of a Wagyu steak is a result of the marbling, which also makes the cuts juicy and soft. Given the richness and flavour of Wagyu beef, a small bite usually suffices. It is also advised to add various textures to the plate due to the buttery mouth feel of this meat. Fresh veggies or crusty, buttered bread may provide some crunch in addition to this. Wagyu beef sometimes has a sweet aftertaste, so you may bring out that flavour by adding something slightly bitter to the dish or serving it with a robust red wine. The meat already has a ton of flavour, so not much has to be done while cooking. In reality, all it may take to entice taste buds with additional flavour is a few spices or a small amount of salt.  Highly marbled Wagyu beef’s distinct flavour and suppleness provide for an unparalleled dining experience.

At Blake’s Fine Foods, we only provide the best cuts of Wagyu.  We aim to appease refined tastes – so our range of Wagyu meat is sure to leave your mouth watering and your loved ones praising your braai skills. Contact us to buy the best locally sourced Wagyu Beef in Cape Town. Depending on the time you place yoru order – you will receive same day delivery. Now that’s our kind of “fast food”!