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.
