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Wagyu (pronounced "wah-G'YOU) translates into English as "Japanese Cattle." After centuries
of selective breeding for marbling grade, Japanese breeders declared their Wagyu cattle to be a national
treasure. They had achieved a breed standard with quality marbling and high grade beef. In March of 1976, Wagyu cattle were first imported into the United States from
Japan.
Wagyu is also known as "Kobe" beef. It is considered by gourmets
to be the tastiest, most tender, melt in your mouth beef in the world. Kobe beef
has become very popular in fine restaurants in New York City and throughout the rest of North America.
The reason why Wagyu/Kobe beef is considered such a culinary delicacy is because of the dense marbling
which adds depth to the flavor. The fat of the meat is full of monounsaturated fats which melt
at room temperature. This sort of fat is lower in cholesterol which makes
Wagyu meat a healthier choice for beef lovers. Wagyu is also high in beneficial Omega 3 and Omega 6 fatty acids.
Because of the unique characteristics, Wagyu beef is fragile
when cooked and must be treated differently than normal beef steak. The outside must be seared either
by open flames or a pre-heated cast iron pan. The steak cannot be left in contact with that heat for too
long or all the fat will drip out like butter, leaving it tough and dry. If cooked delicately and with care,
it is tender, velvety, and delicious!
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