When everyone travels to Japan, I believe they all want to experience Japanese food. Among them, Japanese Wagyu is the most famous. Many friends want to taste it, but there are also many kinds of Wagyu in Japan. Yes, does everyone know? The editor is here to popularize it for everyone! There are several varieties of Japanese Wagyu beef

Japanese beef can now be divided into three grades: domestic beef? Non-named Wagyu beef? Named-end Wagyu beef, with the quality increasing step by step.

The so-called Ming handle means the brand. Since the 1970s, some beef breeding associations have begun to provide trademark protection for high-grade beef with specific origins, stable bloodlines, and advanced fattening technology, which is the so-called "named beef". For example, the familiar Kobe beef and Matsusaka beef are actually beef brands, not varieties?

①Kobe beef

Kobe beef has delicious meat, even fat and leanness, and a delicious taste , known as the "Rolls Royce" of beef. The certification of Kobe beef is also the most stringent, and the breeding is also strictly controlled. Therefore, only half of the Kobe beef circulating in the Wagyu market every year is qualified, so everyone must keep their eyes peeled.

②Matsusaka beef

Only cattle raised near Matsuzaka City, Mie Prefecture, Japan are called Matsusaka beef, and they are also known as "artwork among meats." The fat and lean meat of Matsusaka beef penetrate each other, and the cross section shows a red and white pattern. It is very delicate and delicate. It tastes thick and fragrant, soft but chewy, and slightly sweet. Chew it thoroughly and swallow it. There is still fragrance left in the belly and between the teeth and cheeks.

③Yamagata Beef

According to historical records, Yamagata Beef has a history of three hundred years. Yamagata beef is produced in Yamagata Prefecture where the four seasons are distinct and the natural environment is extremely superior. The texture of the beef is fine, the fat is evenly distributed, and the taste is delicate and rich. Among them, the evaluation requirements for Yonezawa beef are more stringent than those for Yamagata beef, and it can be called the pinnacle of Yamagata beef.

④Shiraoi beef

Shiraoi beef is a black-haired breed that is nurtured by the blessings of the northern land such as the warm climate, rich nature, and natural water of Shiraoi Town, Hokkaido, and the care of producers. Japanese beef was used at the Japan-US summit banquet at the Toyako Summit in Hokkaido and at the luncheon hosted by the Prime Minister’s wife. Shiratori beef is shipped within 36 months of age and can be called "delicious meat concentrated in the severe cold"!

In addition to the above-mentioned Wagyu categories, there are also Omi beef from Shiga Prefecture, Tajima beef from Hyogo Prefecture, Kagoshima beef from Kyushu, etc. are all of high quality. There are several grades of Japanese Wagyu.

I believe you have seen it written on the store’s menu or promotional page. "A5 Kuroge Wagyu", right? In fact, A5 here refers to the grade of Wagyu beef provided by the restaurant. The grade is not customized by the restaurant, but is set by the unified standards of the Japan Meat Grade Certification Association.

The English letters A, B, and C refer to the proportion of edible meat that can be obtained from a cow after removing the internal organs and skin. A is the most and C is the least. The numbers after the English letters are used to judge the quality of the meat based on subtle details such as the distribution of oil, the color and texture of the meat, and there are a total of 1 to 5 levels, with 5 being the highest level. Basically, for beef grade A3 or above, you can see that the meat is distributed in a marble shape.

A5 grade

A5 grade Wagyu is the most suitable for sashimi because the subcutaneous fat is evenly distributed into a snowflake shape, the fat melts in your mouth and the red meat is soft and silky. It can make the full flavor linger on the tip of the tongue for a long time. This melt-in-the-mouth feeling fills the mouth with fragrance.

A4 grade

All A4 grade Wagyu beef can be grilled. After the beef is grilled, the fat melts due to the high temperature, and it smells fragrant. Just sprinkle a little salt appropriately. , you can taste the original flavor of Wagyu beef.

A3 grade

A3 grade Wagyu is not as fat as A5A4 grade Wagyu. It is moderately fat and lean, so it is suitable for making shabu-shabu and sushi, but it is also commonly used for charcoal grilling.

Different parts of beef have different cooking effects. For example, Wagyu sirloin is commonly used in steaks and sukiyaki.

You can enjoy the wonderful flavor unique to Wagyu beef due to the fine frost-like oil on the loin. When eating shabu-shabu, it is best to use beef ribs with evenly distributed lean meat and fat. In addition, since only a small amount can be obtained from a cow, it is one of the internal organs, so it is provided as a rare parts menu. Be sure to order the inner shoulder tenderloin when you go to a yakiniku restaurant, and try it to see what the top quality of the tenderloin tastes like.

Remember this information! In this way, if everyone comes to Japan to eat beef, they can also know what kind of beef they are eating and what grade it is!