It's been used for yoke pulling for a long time, but only for 100 years in the catering industry, since then you know it's the best quality and you're able to spend several 100 €. Now we'll let you know how this can happen, a WAGYU 400 $ can be.
Wagyu has a certain structure which probably distinguishes it from the others. The fatty tissue loads in different layers on top of the meat, which is why it can take a lot of strain because it can store energy between the muscles.
WAGYU can thank his success for the foreigners
Although the Japanese ate Wagyu only rarely, tourism and the many foreigners who arrived to the island country had severely changed the local customs. It brought a great demand on consuming the meat, that's why they came to know that how great treasure has black cattle. There are four ancestors of them, the Japanese brown, the Japanese black, the Japanese Shorthorn and the Japanese Poll.
The extra special ones come from Kobe, in the Hyogo region. They are the most expensive in the world today.
Legends and their pampering
Before, these cattle were thought to be used for yoke pulling, but now it is all about legends of how to pamper these animals. There are those who give these animals beer to drink to eat more or others who also use this method, believing that the cattle can relieve stress with it. There are such legends that you can massage the cattle to extend the feel good factor and hope the meat will have a better quality.
However, it is certain that these animals are of great importance and have strict rules. The Wagyus grazing on the huge pastures, because these cattle need enough space to feel comfortable. the calves are specially fed, so even at the start the highest quality could be ensured. in most cases the cattle farmers sell the calves in an auction and with 700 kg go to slaughter. The growth of the animals is slow, it can take 3 years.
So we do not admire why the price of a Wagyu is so high.
There are also Wagyu from other countries, such as the UK, USA, Chile or Australia. But according to the experts, Japanese is the best, as it gives the best quality.
Already from 3D Printer
It has been a year and a half since Japanese researchers were able to create marbled Wagyu meat. To do this they used the primordial cells of Wagyu cattle to create a slice but the process was too slow, this can be a negative factor later on because a few cubic centimetres currently takes 3-4 weeks.
