Wagyu: Difference between revisions
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'''Wagyu''' (和牛) is a breed of [[cattle]] genetically predisposed to intense marbling, and produces a high percentage of oleaginous, unsaturated fat. Wagyu are known world wide for marbling characteristics. This improved marbling increases the eating quality of the meat; enhancing the flavor, tenderness and juiciness of the meat. The increased marbling improves the ratio of |
'''Wagyu''' (和牛) is a breed of [[cattle]] genetically predisposed to intense marbling, and produces a high percentage of oleaginous, [[unsaturated fat]]. Wagyu are known world wide for marbling characteristics. This improved marbling increases the eating quality of the meat; enhancing the flavor, tenderness and juiciness of the meat. The increased marbling improves the ratio of [[monounsaturated fats]] to [[polysaturated fats]]. |
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[[ja:和牛]] |
[[ja:和牛]] |
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Revision as of 00:16, 13 February 2006
Wagyu (和牛) is a breed of cattle genetically predisposed to intense marbling, and produces a high percentage of oleaginous, unsaturated fat. Wagyu are known world wide for marbling characteristics. This improved marbling increases the eating quality of the meat; enhancing the flavor, tenderness and juiciness of the meat. The increased marbling improves the ratio of monounsaturated fats to polysaturated fats.
There are four major breeds of wa-gyu (wa means Japanese and gyu means cattle): Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Japanese Kobe beef is from Tajima-ushi, which is a type of Japanese Black.
External links
- European Wagyu
- Wagyu and Kobe Beef information
- Washington State University Department of Animal Sciences: Wagyu
- American Wagyu Association
- Wagyu cattle
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