{"id":22455,"date":"2022-05-28T11:49:50","date_gmt":"2022-05-28T11:49:50","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=22455"},"modified":"2022-05-28T11:49:53","modified_gmt":"2022-05-28T11:49:53","slug":"hus-premium-wagyu-beszerzes","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/hus-premium-wagyu-beszerzes\/","title":{"rendered":"Oops! Japanese premium - the Ferrari of meats"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>

These are the cattle that, according to the Mende, live free, listening to Wolfgang Amadeus Mozart, Niccol\u00f2 Paganini, Johann Sebastian Bach, Fr\u00e9d\u00e9ric Chopin. They are the ones who get a masseur in the evening, drink beer and are treated as kindly as a newborn baby. Of course, these are urban legends, but strangely enough they are not far from reality, as they have become jewels of Japanese culture.<\/em><\/p>\n

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Photo by Flickr<\/p><\/div>\n

Every nation has its cattle. We have the grey cattle, they have the Kobe <\/strong><\/h3>\n

Every continent, every nation has its own gastronomic heritage. These specialities can change the culinary landscape. Their evolution is adapted to the for trends<\/a>, the expectations<\/a>, is in line with what the world's gastronomic demands dictate. Look what a simple beef can become when it is taken care of! Purity of breed, breeding, and careful attention to detail, as well as expertly created wonders of meat<\/a> world premier<\/a> build brands. If you think that the kings of meat are not to be found in Hungary, you are mistaken. You only have to look and you'll be wrong. have been available for a long time<\/a>. The undeniable fact is that there's no such thing as infinite quantity, so if you really want to put premium quality on your own table or that of your restaurant, you'd better grab the opportunities early.<\/p>\n

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Photo by Flickr<\/p><\/div>\n

What is a wagyu<\/strong><\/h3>\n

Well the national treasure of the Japanese<\/a>. This is the meat that is exceptionally tender, beautifully marbled, perfectly flavoured, succulent and very popular. When it's really specially tailored<\/a>, If a chef wants to present a unique speciality on the table that will dazzle the most sensitive and spicy guests, this is the one to choose. Of course, it is available in limited quantities, which is why it can be described as \u201eexpensive\u201d, but the experience you get from your meal is like nothing else.<\/p>\n

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Photo by Flickr<\/p><\/div>\n

A wagyu<\/a> literally means Japanese cow, with \u201ewa\u201d meaning Japanese and \u201egyu\u201d meaning cow. This, of course, sounds simple. Originally, as in many parts of the world, it was used as a yoke animal. It is important to add the historical background. If someone came to Japan, this was the meat they could put on the table. It was nothing special! However, the special experience they got from it was incredibly defining, so it got around quite quickly. A wagyu amazing<\/a> his wonderfully refined marbling was initially due to the fact that he derived the energy he needed to propel himself from the fat he stored evenly distributed between his muscle fibres. This, of course, was quickly realised, and the breed began to be bred consciously. The Wagyu was actually the result of crosses between four Japanese breeds, the Japanese Black, the Japanese Brown, the Japanese Shorthorn and the Japanese Poll, and became the breed we know today. It was certified as a native Japanese beef cattle in 1944.<\/p>\n

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Photo by Flickr<\/p><\/div>\n

And that's really how the wagyu is<\/strong><\/h3>\n

In order to be able to actually put the word wagyu on a product, there are quite a few requirements to meet. In Japan, there are strict laws governing which meat<\/a> can be marketed as a cereal. The main focus is on the breeding conditions. Only free-range cattle are considered, and they are really \u201emassaged\u201d, because when they are brushed through the filters, they are thoroughly scalded. Young Wagyu calves are hand-fed only, watered with milk replacer and even given blankets or \u201ecoats\u201d when the weather turns cold.<\/p>\n

Japan has banned the export of Wagyu cattle! Therefore, truly genuine 100% Wagyu cattle meat can only be obtained from Japan. That's how we know it's really wagyu, what's in stock or on our plate is expensive. There are, of course, various cross-breeds on the market which are no longer 100% wagyu, but which are labelled as such on their packaging. If you really want quality, it is worth paying attention to this. The Japan Meat Association lists meat quality from A to C. The premium category is clearly A, and within that, marbling is used as a basis from 1 to 5.<\/p>\n

\"\"

Photo by Pixabay<\/p><\/div>\n

Why wagyu on a plate is an experience<\/strong><\/h3>\n

The Japanese wagyu is the around the world<\/a> is a premium category! The highest quality is the A5 category. Its uniqueness lies in the fact that the fat is not separated from the meat, but marbled through it. When consumed, it is a slightly more tender but juicier experience, with a pleasant, almost buttery crumbly texture. The original Wagyu meat is also healthy, with a high omega-3 content. According to the Japanese, there are three important factors when it comes to wagyu: sight, taste and aroma, and the so-called retronasal aroma, which is felt in the nasal cavity when the meat is chewed. A true culinary heaven!<\/p>\n

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Photo by Flickr<\/p><\/div>\n

Where to buy<\/strong><\/h3>\n

As there are relatively few of them, at least for the needs, it is worth by experts<\/a> to obtain. Obviously mainly from Japan, but not everyone is supplied with actual Wagyu products. So real wagyu is a treasure not only for the Japanese but for the whole world. If you come across stocks of it in available quantities, it is worth grabbing it immediately, as it can sell out very quickly!#<\/p>\n

Photo by Pixabay, Flickr<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Ezek azok a j\u00f3sz\u00e1gok, amik a mende-mond\u00e1k szerint szabadon \u00e9lnek, Wolfgang Amadeus Mozartot, Niccol\u00f2 Paganinit, Johann Sebastian Bachot, Fr\u00e9d\u00e9ric Chopint hallgatnak. \u0150k azok, akikhez est\u00e9nk\u00e9nt massz\u0151r j\u00e1r, s\u00f6rt isznak, \u00e9s oly kedvesen b\u00e1nnak vel\u00fck, mint egy \u00fajsz\u00fcl\u00f6ttel. Persze ezek csak urb\u00e1nus legend\u00e1k, viszont furcsa m\u00f3don nem \u00e1llnak messze a val\u00f3s\u00e1gt\u00f3l, hiszen \u00e9kess\u00e9geiv\u00e9 v\u00e1ltak a jap\u00e1n<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":22456,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[278,2,10,209,75,78,216,708,19,211,212,153,231,711,15,453],"class_list":["post-22455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-alapanyag","tag-blog","tag-etterem","tag-gasztronomia","tag-hus","tag-japan","tag-konyhafonok","tag-premium-2","tag-receptek","tag-sef","tag-sefek","tag-steak","tag-szakacs","tag-termek","tag-vendeglatas","tag-wagyu"],"yoast_head":"\nHopp\u00e1cska! 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