Wagyu is meat from bovines in Japan. It is a slice of costly meat; its taste, texture, and everything are very appreciated in the market. To be considered Wagyu, it has to have many specifications. The processes are neither simple nor cheap. The price of Wagyu is very high, just a pound can go all the way up to the triple digits; yes, this is true. However, the meat is marbled, meaning the fat intertwines with the muscles, something that only the DNA of this cattle can do; it does not happen with any other animal. Let’s know ‘Where does Wagyu meat come from?’.
Because of everything mentioned above, this meat is usually only used for dishes very gourmet or high end. This means if you go to a taqueria down the street, it is almost certain you won’t find any Wagyu there. You have to go to the right places, usually very fancy places. Or a Japanese restaurant. But a nice one, of course.
Where does Wagyu meat come from?
As mentioned earlier in this post, it comes from Japan. However, other countries have their own Wagyu, but it is not as good as Japan’s. This is because it is not purebred; it is crossbred. Although still good, with marbled and intense flavor, it is very likely that it is Wagyu with Angus.
There are four breeds of Wagyu in Japan:
- Japanese Black
- Japanese Polled
- Japanese Brown
- Japanese Shorthorn
The Japanese Black makes 90% of all the cattle, though. And, for many, it is the best.
How is it bred?
Many believe that Wagyu is made similar to foie gras. This is not true. For making foie gras, the duck has to be force-fed massive amounts of food, so his meat becomes tender and good. However, this process makes the animal suffer incredibly, all for our delight. The case of Wagyu is very different. To make the meat be what it is, what everybody knows and loves, the process is the opposite. The animal must have zero stress during all its life. From the moment it is born to the moment it is harvested. No stress. Stress harms the meat, so you have to avoid it at all costs.
To achieve this, Japan, they do whatever it takes. For example, there is always water, so the animal never feels like there is no water. Also, if a cow does not like another cow, they separate them because that can cause stress too. So only friends are together. Furthermore, they are monitored every four hours to make sure during their whole life, they are always happy.
What does Kobe meat be?
Many people have heard of Kobe and associate this meat with super expensive beef. And it is a correct association. Now, is it the same Kobe is Wagyu? Yes and no. Kobe is nothing more than a brand of Wagyu. It is like saying, Gap is a brand of clothes. The difference here is that Kobe has to be made in the region of Kobe, Japan. Just like champagne or Tequila, you can’t have them from anywhere else. Hence, if you see something like Mexican Kobe or American Kobe in a restaurant, get out of there; they are ripping you off. They want to charge for something they don’t have.
Therefore, Kobe beef comes from the region of Kobe; it has to be certified by their association. However, it is just a type of Wagyu.
Pros and cons of having Wagyu
The pros
- The animal lives a happy life almost entirely, if not wholly. It is definitely not like foie gras, where the duck has a miserable existence throughout his life.
- It is exquisite meat. If you are a meat lover, this is, by far, your most sacred paradise.
- It will undoubtedly be fine dining because it is always in good places. Hence, you will have a lovely evening, for sure.
The cons
- This might not be a con for everybody, but the price has to be mentioned. It is costly meat. Good Wagyu can cost 200 dollars per pound. That is a lot of money. With 200 dollars, you can go to dinner twice or maybe more times in regular places. Therefore, if you think of having some Wagyu, make the most out of it.
Conclusion
Remember, Wagyu is excellent meat. It is an animal that lived in love all its life. It was loved; hence, its meat gives love back. Because of the treatment and the process, it is costly meat. It is, practically, micro-managed. They even go to lengths to separate the animal from other animals they don’t like, so it is among friends all its life. In the end, however, it is a dish for carnivores; therefore, the cow is harvested and distributed around the world so that you can eat it at your favorite restaurant.
