YOUR QUESTIONS ANSWERED
Q Is Wagyu the
Worlds best tasting tender beef?
Evidence in the United States indicates that the
marbling in Wagyu beef contributes markedly not only to tenderness and juiciness
but importantly to taste.
According to Mr Bob Talbot, past president of the Australian Wagyu Association, "This latest result proves unequivocally that Wagyu genetics have the capability of significantly improving the beef eating experience in the domestic market. The Japanese have developed a breed from carcass information collected over many decades that has the genetic ability to produce meat texture and fat characteristics that are very acceptable to the human palate," said Mr Talbot.
There is a real opportunity in Australia for domestic producers to raise their herds to the level of quality beef that is growing in demand around the world including in Australia.
Q What makes Wagyu Beef consistently healthier, tastier and more tender than other meat?
Wagyu has a softer fat which improves the meat flavour and taste. The improvement is due to the higher ratio of mono-unsaturated fatty acids (MUFA) to saturated fatty acids. The IMF of Wagyu cattle is twice as high in mono unsaturated fat as traditional breeds. This results in a healthier product. Research that first identified this higher level of mono-unsaturated fat in Wagyu cattle has also considered that this is the explanation for the characteristic superior flavour.
Other research have indicated that fatty acids found in Wagyu beef play a role in cancer prevention. A review on the effects of fatty acids on breast cancer has reported that concentrations of conjugated linoleic acid = 1% in diets is sufficient to provide significant protection from cancer according to Charles Gaskins PHD Beef Cattle Genetics and Statistics, Washington State University.
Marbling is the most reliable component of meat taste and tenderness. Wagyu are most renowned for their inherent marbling ability or intramuscular fat (IMF). They have recorded 17% more IMF by chemical extraction than Angus with the same marbling score.
Generally the higher the amount of marbling the
higher the grade of meat.
Excessive leanness results in a meat product which will produce an unsatisfactory eating experience because of lack of juiciness, flavour and tenderness.
Q What benefits do Wagyu bring when cross bred with traditional breeds of cattle?
Referenced to Australian Wagyu Association
.. Black Gold Farms - Specialising in Wagyu Cattle ..