Of all the beef breeds, Wagyu is known all over the world for its great taste and texture. The lip smacking and mouth watering Wagyu dishes just melt in the mouth and thus keep the taste buds reeling. The fat of the beef is normally considered bad for health and therefore not recommended by doctors but with Wagyu, it’s different. Even though it is a beef, it is a healthy diet. The reason for this is the high degree of marbled fat within the muscles of Wagyu. The intense marbling is nothing but rich deposit of monounsaturated fatty acids, which makes it tender, tasty, and healthy. The monounsaturated fats have a very low melting point and therefore it gets absorbed into the muscle when cooked. This makes the Wagyu beef tasty and tender. The high amount of marbled fat differentiates Wagyu from other beef breeds. And the secret behind its intense marbling is the unique cattle rearing procedure followed by the Japanese breeders. They give great importance to the food given to the cattle. The cattle are fed with low energy diet and after 10 months, they are put on high-energy diet. And during summer when it is normal for the cattle to lose their appetite, they are fed with beer to arouse their appetite. To increase the amount of marbled fat in the cattle, Japanese breeders give undivided attention to the cattle aged between 10 months and 28 months. This period is known as the fattening period where Japanese breeders ensure that the cattle get ample amount of time to relax. These cattle are also massaged regularly by the breeders to ensure that the fat is distributed evenly around the body. The result of this rearing technique is the high degree of marbled fat in Wagyu. This makes it a good diet for reducing the cholesterol levels in the body. Even researches and studies have proved the health benefits of Wagyu beef.
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Wagyu, marbled fat, Wagyu beef,
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