What makes Wagyu beef different?
・The flavour and tenderness…Japanese Black wagyu has thin muscle fibres. Having marbling throughout the thin muscle fibres makes a beautiful marbling meat. The fat of Japanese Black wagyu is said to have a melting point of 25 degrees, which means the moment the meat is in your mouth it starts to melt and you can enjoy the fine mixed flavour of melting meat and the sweet wagyu aroma.
・The aroma…When cooking ripe wagyu beef, an aroma, made up of mixture of various compounds, is generated. It is called “Wagyu Ko (wagyu aroma)” and sweetness of the aroma is known to be in a way similar to that of peaches or coconuts. The Wagyu aroma is best enjoyed when cooked and eaten around at 80 degrees. When wagyu beef’s temperature exceeds 100 degrees it will be lost. To enjoy the wagyu meat to the fullest, it is best to make sure the meat is not overcooked.
Although larger cattle tend to have more saturated fatty acid (SFA), genuine Hida wagyu are rich in unsaturated fatty acids (MUFA, PUFA). The amount of MUFA (such as oleic acid) determines the quality of the cattle’s fat and it depends largely on heredity. Genetically Hida gyu (wagyu) cattle have a tendency to contain more MUFA, and long-term farming helps them grow up to have even more MUFA. Oleic acid alleviates constipation as it has diuretic effect.
Also, Hida wagyu beef are rich in alpha-linolenic acid (Omega-3) which decreases serum triglyceride levels and increases beneficial cholesterol.Although “fat” does not sound very healthy, fatty acids are essential nutrition for human health and that is why we need to take fat of good quality. Study shows oleic acid prevents and alleviates lifestyle-related diseases such as sclerosis of the arteries, heart disease and high blood pressure.