Wagyu and Kobe beef : Is the taste worth the price?

At the first time i hear about kobe beef i was wondering how delicious it could be with that high price and good looking marbled structure beef. But then i hear the rumours about how the cattle was fed by beer and best grain and then massaged with 'sake. then i start to think maybe the high price comes from high cost to raising the cow.

Then i decide to try it. Then i came to one of the famous restaurant that sells kobe beef steaks. It's been a long time and if i'm not mistaken i ordered tenderloin meat with japanese shiitake sauce for about $300. And in my humble opinion the taste is so delicious, juicy. The steak is so tender, sweet melted in your mouth. For people who loves meat i really recommend you to try it.

based on my first impression, i decide to try it again. But this time i want to cook it myself, so i buy a few ounce and start to cook it. But this time i am largely dissapointed. Lousy. Bland. Not too flavorful. It's texture is different from regular beef. So if you want to cook it by yourself i suggest you learn how to cook it rightly.Wagyu is a fragile creature under heat, maybe you need special technique to cook this kobe beef because of its special texture.

Wagyu: misguided terms

Wagyu is a misguided term. Wa means Japanese and gyu means cattle. However, in the culinary industry and food lovers, Wagyu is generally understood as a kind of special beef with high marbling (veins marble pattern that is formed from unsaturated fat in the meat). White contrast (Intramuscular fat) and red (meat) it did look like a slice of marble motifs. Such conditions produce a very tender meat, so the price was very high.

To achieve the quality of meat like that, only a few specific types of cows that can be cultivated - that is kind of Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. Choice cows are then cultivated in a specific environment, including food and diet, so that the meat contains omega-3 and omega-6 (good cholesterol, remember?) The levels are higher than normal beef. The higher its marbling patterns, the higher content of unsaturated fats than saturated fats.

Privileges Wagyu course makes Americans envious. As a connoisseur of beef, they also covet the tender beef and sweet as Wagyu. Some U.S. cattle were then brought Japanese cows to be cultivated in various farms in California. To be more resistant to weather the U.S., Japanese cows that type angus crossed with a typical American. The result is American Style Kobe Beef is now marketed all over the world.

Australia were then copied and made a successful American Wagyu breeding massive. Australian Wagyu production is also now widely marketed around the world, including to Japan to meet the increased consumption of beef in there.

Wagyu Beef's Marble: What so Special About Them?

Marbled meat as we know, is the type of meat with intramuscular fat, making the marble-like appearance. Usually the marble is yellow, but if the cattles is fed certain cereal grain such as corn and barley the marble's color will be white and at the same time increase its quality. The feeding process must be done in delicate manners because feeding cattle with grains could induce acidosis. In breeding business acidosis is bad, if the cattle survives, the meat will tasted sour. Who in the world would want to eat sour meat? I'd rather eat my old select grade ribcake barbeque than eats a sour meat.

To understand the marbles we must understand the physiology of cows first. First fat tissues produced in cow's body would be the subcutaneous fat, or the KPH (Kidney, Pelvic, and Heart Fat), then the intermuscular fat, fats you found at the muscle joints of the seam fat. The marble will be the last fat formed in cow's body during its growth. That is exactly why people finds veals healthier than beefs (don't start about cruelty) because veals do not contain the intramuscular fat.

Now that we all understand the fat, I mean, it is just fat right? What's so special about Kobe's marbles then? like it will do anything good to me. Well my friend, apparently the fat in Wagyu's have more unsaturated fat than regular beef and this is good for people who have alarming cholesterol rates. Wagyu's marble also contain a lot of Omega-3 and 6, the nutrition they boast in toddler's food, which increase your immunity, prevents cancer, and practically will make your brain works better but not necessarily make you smarter. At the same time, the marbles will tingle your tongue, give the unique and long lasting flavour gives you the "I want more" sensation, especially if it's preserved like this one.

Wagyū, the Cattle Behind Kobe Beef

Those who have eaten dishes made from Kobe Beef must be wondering, what cattle could produce this luxury and superbly delicious delicacy. Well the answer is easy, the beef is came from Japanese cattle named Wagyu. Japan first adopted Wagyu cattle to help cultivate rice in rice farm, especially during the Japanese' Meat Darkage during 1635 to 1838, where the shogunate forbade people to eat meat of four-legged animals. After the darkage, rising in cattle breeding increase significantly thus provide nowadays Wagyu beef.
Wagyu cattle have five major breeds. The Japanese Black, Brown, Polled, Shorthorn and Kumamoto Reds but the most famous of course is the Japanese Black cattle bred in Kobe which produce Kobe Beef. The major difference is in breeding technique, involved massaging to induce muscle growth in minor environment and usage of beer and sake to induce hunger during humid season. The technique have no effect to the meat flavor, contrary from popular believe. Other Wagyu beefs have almost similar taste but not the tenderness and quality.

The reason between different breeding technique and style of the Wagyu tied closely to Japan geography. The areas in japan is isolated in mountains and most of its land structure is rugged. That is why they need to massage and induce hunger to grow the cattle with limited movement space.
Nowadays, Wagyū is not bred exclusively in Japan. Several other countries success in ranching the cattles. Australia and New Zealand success in breeding Wagyu though it is taking almost 40% of the ranch feedlot during 12 months growth period. America in other way, have to crossbred the cattle with Angus cow to suit the American climate and ranching style. Differs from the original marble structure of the meat, This crossbred beef provide balance in traditional redmeat and marble texture of Kobe, more suitable for American customers who thought Kobe beef is too white. European also starts the breeding and even have their own pedigree and designated name (Châteaux Wagyu)

Is it true that Japanese Kobe cow fed on beer and massaged to make them tender?

For all of you meat lovers of course you know kobe beef. Yes, kobe beef is considered the most exclusive beef in the world. According to popular belief, Kobe cow in japan are fed with beer once a day, they also massaged daily with 'sake'(Japanese alcoholic beverage made from rice) ,brushed for setting fur, and fed by grain fodder.

Maybe you are wondering if it's true?? A cow drink beer? Well, not everything about this kobe cow is true nor false. Here is some explanation detailing Kobe beef due to the ambiguation of what actually constitutes Kobe beef, and the fact many tourists who visit Japan receive incorrect information.

Truly not everything is right nor false, both things take place. but not for the reasons we've been led to believe. Beer is given to kobe cow during summer season when the interaction of fat cover, temperature and humidity depresses feed intake. Beer believed to have a good effect to stimulate their appetite. It's part of the management program designed to keep kobe cow on feed in the heat of the summer. The massaging is done to relieve stress and muscle stiffness. by keeping the cattle calm and content, it's believed that the eating quality of the meat is affected.

Speaking of kobe beef, according to wikipedia the true Kobe beef in Japan is registered trademark by Kobe beef distribution promotion conference. It must fulfill all the conditions as follows:
- Tajima cattle born in Hyōgo Prefecture
- Fed by farm in Hyōgo Prefecture
- Bullock or Virgin cow, meant to purify the beef
- Processed at slaughterhouse in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture.
- Marbling ratio called BMS[4] is level 6 and above.
- Meat Quality Score[4] is A or B
- Gross weight of beef is 470 kg or below.

So, it is true that Japanese Kobe cow fed on beer and massaged, but not for the reasons we've been led to believe. One more thing, the quality and exclusiveness of kobe beef make it's price very high.

But for you who are a meat lovers, i really suggest you to try this kobe beef. I've taste kobe beef steak and it's very juicy and tender. From my opinion, it's Worth the price.