The celebrated Wagyu is the Kobe beef, which hails from the Tajima strain of Japanese Black cattle cultivated in Japan’s Hyogo Prefecture. To meet the criteria as Kobe, these cattle must adhere to stringent standards. In particular, they must be born, raised, and slaughtered in the Hyogo Prefecture, and they must have a marbling ratio, referred to as the Beef Marbling Score (BMS), of 6 or above. The pedigree is also important, with only pure lineage Tajima cattle eligible to be Kobe.
In Japan, Wagyu beef is conventionally served in slender slices, often cooked using teppanyaki cooking techniques or used in dishes such as shabu-shabu and sukiyaki. The high fat content liquefies quickly when exposed to heat, consequently, it requires careful, quick cooking to retain its integrity. Searing on a hot pan is a common method, enabling the meat to cook in its rendered fat, creating an incredibly rich and savory flavor.
Wagyu beef’s global recognition has led to its production in several countries outside of Japan, including the United States and Australia. These countries have adopted the Wagyu name and apply their own standards and practices to raise Wagyu-style cattle. However, the quality, taste, and texture can range significantly from authentic Japanese Wagyu due to differences in feeding and breeding techniques.
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