Wagyu beef is considered to be some of the highest quality meat in the world. The name "Wagyu" literally translates to "Japanese cow," and it is known for its marbled fat and intense flavor. But where did this prized beef come from, and why is it considered so good?
The history of Wagyu beef can be traced back to the ancient Japanese practice of using cattle for work rather than for food. These cattle were bred to be strong and durable, able to plow fields and transport goods. As a result, they were heavily muscled and had a high percentage of lean meat.
In the late 19th century, the government of Japan began to encourage the breeding of cattle for meat production. They imported breeds such as the Shorthorn and the Brown Swiss to cross with the native Japanese cattle. This crossbreeding created a new breed of cattle that had a higher percentage of marbled fat, which is responsible for the distinctive flavor and tenderness of Wagyu beef.
The use of this new breed of cattle for meat production was limited to Japan for many years. It wasn't until the 1980s that the first Wagyu cattle were exported to the United States. Today, Wagyu beef can be found in many high-end restaurants and supermarkets around the world.
So why is Wagyu beef considered so good? One reason is its high percentage of marbled fat. This fat is responsible for the intense flavor and tenderness of the meat. It also has a higher amount of monounsaturated fats, which are considered to be healthier than saturated fats. Additionally, the meat is rich in beneficial minerals such as iron, zinc and B vitamins.
Wagyu beef is also used in burgers, providing a unique flavor and texture that is different from traditional beef burgers (check out our favorite at HiHo Cheeseburger). The marbling in the beef provides a natural juiciness, making the burger more flavorful and tender. Because of its high price point, it's often used in high-end restaurants and gourmet burger joints.
Wagyu beef is a unique and prized meat that has a rich history and flavor. Its high percentage of marbled fat and intense flavor make it a delicacy enjoyed by meat connoisseurs around the world. Its use in burgers offers a unique and delicious experience.