Wagyu is a type of high-quality beef that can be translated as Japanese beef. But it doesn’t refer to every kind of Japanese beef. Today Wagyu beef is well known worldwide in fine restaurants. Wagyu is the high-end beef for its excellent marbling, exquisite flavor and superior tenderness However, how much do you know about Wagyu? In this article, we introduce Wagyu beef,  a5 Wagyu, and the reasons for its popularity.

What is Wagyu Beef? What is A5?

“Wagyu” refers to all Japanese beef cattle. “Wa” means Japanese, and “gyu” means cow. There are some grades for WAGYU beef, and A5 is the highest grade given only to the finest beef.

The standards of grading beef made of Yield Grade and Quality Grade. The A5 grade Japanese Black WAGYU cattle are fed only good quality grain (corn and rice straw) and raised with scrupulous care. Wagyu beef is popular worldwide because of its superior eating quality compared with other breeds.

 Why is A5 Wagyu Beef So Popular?

Wagyu beef is rich, juicy, and flavorful and one of Japan’s most popular luxury foods. The luxury version of Wagyu that you see in some Japanese restaurants refers to a specific species of Japanese cattle with a unique genetic predisposition. They store fat inside their muscle, making fat marbling inside the muscle tissue. This marbling is the key of Wagyu beef and the reason why it practically melts in your mouth as soon as you place a piece in your mouth.

In addition to the incredible flavor and tenderness, a5 wagyu is also known for its health advantages. Health professionals have found that the mono-saturated to saturated fat ratio is higher in Wagyu than other beef. Forty percent of the saturated fat in Wagyu is stearic acid, which is said to have the tiniest impact on cholesterol levels.

Wagyu Beef in the Japanese Kitchen

Wagyu is used in various cuisines. The most popular ways of cooking include Sukiyaki, steak, Shabu-shabu and Yakiniku. Seared Wagyu beef sushi is also trendy in Japan. Sukiyaki is thinly sliced beef, tofu, and vegetables cooked in an iron pan with sugar and soy sauce and eaten with raw egg dipping. Shabu-shabu is a thinly sliced meat cooked in hot broth and vegetables, tofu, and noodles. Yakiniku is grilled briefly at extremely high temperatures and eaten with soy sauce, salt, and wasabi seasonings. To enjoy the unique aroma and texture of Wagyu, cooking time should be minimal and never overcooked.

If you are interested in Wagyu, you can find many fine Japanese restaurants which serve certified Wagyu beef. Make sure to check the quality of the meat beforehand and ask for wagyu beef, not to be mistaken with Japanese domestic beef. Because of the unique quality, taste, and tenderness, Wagyu is very popular, and you should definitely try some. Be ready, however, to pay a fair amount of money because the production of Wagyu is a time-consuming and expensive process. However, wagyu beef in Japan is worth tasting. We hope you enjoy it!

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