Gourmands will instantly get a picture of moist, melt-in-your-mouth, satiny beef the moment they hear the word "Wagyu."
Synonymous with fine dining, this Japanese beef, you'll be surprised to learn, has a history spanning more than a thousand years, but only in the 20th century was it "created."
Given how popular this Japanese beef is, it has a checkered history: the food product was prohibited in Japan from 1635 to 1838 by order of the Shogun. Moreover, Buddhist practices and influences in the country also barred the consumption of beef. Agricultural concerns, such as the lack of ample grazing ground for cattle -- since the Japanese's primary goal was the cultivation of rice, the country's staple dietary food -- could have also led to the prohibition on raising and eating beef.
However, with the arrival of the Meiji Restoration, there was a sea change in the political and cultural scenario in Japan, which also led to the establishment of beneficial pro-Western practices. The Meiji era saw the lifting of bans on beef as part of the reforms. It was in 1919 that Wagyu, which literally means "Japanese cattle," was created.
Wagyu comes from four breeds -- Japanese Black, Japanese Polled, Japanese Brown and Japanese Shorthorn -- and it is revered for the intense level of fat marbling, which basically gives the beef its silkiness. The cattle basically came about when Japanese species were crossbred with several European ones.
If you cut up this beef, you will instantly notice the ample intra-muscular fat. Basically the whiteness of this fat is in great contrast to the red meat, which forms the marble-like design that Wagyu is known for. The marbled fat means that the meat has more flavor and is more tender.
According to USDA's meat grading system, the prime or highest quality of beef is required to have six to eight percent marbled fat. The best quality Wagyu easily surpasses this requirement with 20 to 25 percent marbled fat, which contributes to the beef's superior texture. What is great about this fat is that it has the ability to lower LDL cholesterol as it is monounsaturated.
The most popular Wagyu is Kobe beef, which refers to beef from the prized Japanese Black of the Tajima strain.
The tricky thing about Wagyu beef is that, because it has fine marbled fat, one has to be careful not to overcook the meat. Since the ample amount of fat melts swiftly, it can burn easily as well. Thus, expertise and precision are required when cooking this meat skillfully.
The best way to cook Wagyu is to sear it on a hot pan by giving each side a maximum of 90 seconds. If the beef is cooked in this manner, it will have the melt-in-your-mouth feel and buttery flavor that will linger in your mouth. The beef does not require a steak knife for cutting. Using a fork will do. Many people prefer eating it with spring onions, dashi stock and a touch of soy sauce -- sashimi style.
Wagyu however, commands a high price and can cost about $2,800 per order at gourmet restaurants. The beef is sold for $300 per kilogram on average. Authentic Kobe beef goes for $200 (per portion) for a steak. A burger can cost $50.
