For Japanese cuisine, Japanese Wagyu is definitely inseparable. So, do you know what Japanese Wagyu is? Either it’s a cow native to Japan, or it’s a simple explanation like a cow! Today, the editor will tell you the story about Japanese Wagyu!

In 2010-2010, the grading of Japanese cattle was very strict. The meat quality grade depends on four aspects: fat heterozygosity, flaccidity, muscle color, and fat color. Each aspect is divided into 1 to 5. Five levels. The larger the quantity, the higher the grade. The selection method is mainly based on the naked eye judgment of experts.

In grade evaluation, the degree of fat hybridization is the most critical indicator to judge the quality of a piece of beef. The so-called fat hybridization refers to the distribution of beef fat throughout the beef. One of the features that distinguishes beef from other beef is that the muscles are dotted with strips or dots of fat, which results in a white as frost, which is the origin of "first frost".

Grading of Japanese Wagyu

Many beef breeding associations have begun to protect the trademarks of high-end beef with specific origins, stable bloodlines, and advanced fattening technology, calling it "Ming-processed beef." "Myeita" means famous brand, and "Myeita Wagyu" means "famous Wagyu".

There are now more than 200 Japanese beef brands on the market, but the most representative ones are Kobe beef, Matsuzaka beef and Jinjiang beef.

Sakaguchi: Art in Meat

Sakaguchi has a good reputation as an art in meat and is the most advanced and expensive brand in Kazuo. Matsusaka beef is not the same as Matsusaka beef. It refers to black-haired and bred cattle purchased from all over Japan and raised in a small area in the center of Matsuzaka, Mie Prefecture.

It grows in a luxurious environment and eats a mixture of barley, soybean cake and wheat bran every day. In order to promote blood circulation and even out the subcutaneous fat, farmers will give them a full-body massage with Japanese shochu.

It is said that when the chef cuts Matsuzaka beef, he will see the fat and lean meat of the steak interpenetrating each other, and the cross section will show red and white lines, which is exquisite and breathtaking.

Kobe beef: the best beef.

Speaking of top-quality beef, even people who have never eaten it will think of the name Kobe beef. With its artistic meat texture, Kobe beef is not only popular in Japan, but also sought after by diners in the international market.

Kobe beef is produced in Hyogo Prefecture, Kansai, and the certification is extremely strict. Only when several conditions are met, such as purebred Tajima cattle bloodline, calving cows or sterilized bulls, breeding and fattening by designated producers in the prefecture, and beef grade reaching level 4 or above, can the name Kobe beef be obtained.

There are more than 5,000 cattle on the market every year, but only about half can be classified as Kobe beef, accounting for only 0.06% of the Japanese beef market, which shows how precious it is.

Kikawa: Japan’s oldest beef cattle.

Omi beef refers to Kuroge and breed cattle raised in Omi Hachihachi City, Shiga Prefecture and other places. It is the oldest beef cattle in Japan. Ginger Cow’s drinking water comes from Lake Biwa, the largest lake in Japan. The feed is mostly wheat and rice bran, and sometimes sweet wine made from glutinous rice is also fed to stimulate appetite. Annual production is about 5,000 head (for comparison, Australia slaughters 50 million beef cattle annually).

The exquisite recipe makes the riverside beef tender, smooth and sweet, with fine and even snowflakes. The top-quality beef by the river melts in your mouth and doesn't require much chewing. It can be eaten normally by just sucking.

Do you understand now? There are many types of Japanese husbands, each with their own detailed requirements. So, if you come to Japan, you can also taste the charm of Japanese Kazuo!