Because the meat of Japanese Wagyu beef is juicy and tender, the content of saturated fatty acids in muscle fat is very low, the flavor is unique, and the meat value is very high, it is regarded as a "national treasure" in Japan, and it is also extremely expensive in the Western European market. Japanese Wagyu cattle is a very valuable resource of high-quality beef cattle breeds.

I.? Wagyu? is Japan's unique black-haired beef cattle breeds, native to the picturesque, beautiful environment of Japan's Kansai Hyogo Prefecture, but the horse area. The mountains and fields here are also rich in a variety of herbs, many of the usual grazing pastures, green grass are interspersed with the growth of some unknown herbs,? and cattle? are slowly growing up in this environment eating herbs and drinking mineral water.

II. Japan's Wagyu (Wagyu) meat is also the world's most expensive beef, Wagyu beef is famous for its tender, nutritious and palatable meat. For a long time, Japan banned the export of Wagyu breeds to foreign countries, but now there are farms in Australia that raise Wagyu, but the cost of raising Wagyu in Australia is higher because farmers add premium red wine to the cattle's feed in order to improve the quality and yield of the meat, which is also very expensive, costing $16 a glass on the international market.

Three. The food fed is barley and pure grain fodder in addition to grass. And the cows are bathed daily in hot spring water, in order to avoid ? and the cows? to develop a loss of appetite, promote normal eating and ensure the normal intake of nutrients, the breeder also feeds them beer at regular intervals.

Wagyu cattle have become increasingly popular around the world. However, there are some misconceptions about Wagyu that have been widely circulated. Because of these misconceptions, there are still some people who have reservations about consuming Wagyu beef. Before explaining any of these misconceptions, you need to know these points about Japanese Wagyu beef!

Myth #1: Wagyu beef fat is unhealthy

Consuming excessive amounts of the meat can indeed lead to heart disease. Of course, this only applies to consuming meat that is full of saturated fat. However, Wagyu beef has a strip of fat intertwined with lean meat that we call ? Frosting? Frosted wagyu beef contains monounsaturated fats that are high in Omega-3s, and according to research, because Omega-3-rich foods contain good cholesterol, they are good for the heart. The Central Livestock Association in Japan conducted a study and found that Wagyu beef is roughly 30% unsaturated fat, which is higher than Angus steak. Also, the high level of unsaturated fat adds freshness to the flavorful Wagyu beef.

Myth 2: Cows drink beer and get massages

It's been said that some cattle farms in Japan use beer to stimulate the appetite of cows and give them massages to even out fat distribution and improve circulation. However, there is no scientific evidence that alcohol and massage are beneficial to the good growth of the Wagyu breed. According to the Kobe Meat Distribution Promotion Council, alcohol and massage are not included in the standard practice of raising Wagyu cattle.

Myth 3: Not all Wagyu beef is Kobe grade

That all Kobe beef is Wagyu is one of the most common misconceptions. In fact, only 0.06% of beef consumed in Japan is Kobe-certified, and only 3,000 cows are identified as Kobe-grade. Each classification of Wagyu is named after the region where the cattle are raised. The best frosty Wagyu beef comes from Matsusaka, Kobe and Omi.

Many countries outside of Japan are now breeding mixed-breed Wagyu. However, in order to avoid being cheated, there are only four suppliers in Japan that are recognized in the U.S. and allowed to export. In addition, each slice of beef must be sealed with a Japanese chrysanthemum stripe. However, to be on the safe side, Japan is still the best place to eat authentic Wagyu beef.