What is Wagyu? Japanese Wagyu is famous all over the world and is regarded as a national treasure in Japan. It is a food that people are extremely obsessed with in Japanese cuisine. Its marble-like frosted texture and plump taste make people instantly full of energy.

Although the name Wagyu contains the characters ? and ?, which seems to imply that this type of cattle has pure Japanese ancestry, historically speaking, Wagyu does not refer to Japan’s traditional beef cattle breed.

It is actually a mixed-breed cattle, a collective name for four varieties of Japanese beef cattle: Japanese black Japanese breed, Japanese red Japanese breed, hornless Japanese and Japanese short-horned Japanese breed.

In Japan, only the best beef can be called Wagyu if it is evaluated by the Japan Meat Association, a professional rating agency.

Bloodline, place of origin and grade are all important indicators when evaluating Wagyu beef.

A major feature that distinguishes top-quality Wagyu beef from other beef is that there are strips or dots of fat scattered in the muscles. Its color is as white as frost, which is also the origin of "Frost Beef".

It is said that in Japan only chefs who have obtained a certain level of chef qualification certificate are qualified to buy Wagyu beef at Wagyu auction houses.

The purchased Wagyu beef is owned by the chef personally, so only specific restaurants can enjoy real Wagyu beef.

So when you go to Japan, you must book a restaurant in advance and prepare your budget~? Wagyu brand introduction Japanese beef can now be divided into three grades: domestic beef? non-named Wagyu beef? famous-type Wagyu beef, with the quality increasing step by step.

The so-called Ming handle means the brand.

Since the 1970s, some beef breeding associations have begun to provide trademark protection for high-grade beef with specific origins, stable bloodlines, and advanced fattening technology, which is the so-called "Mingshan beef".

For example, the familiar Kobe beef and Matsusaka beef are actually beef brands, not varieties.

①Kobe Beef Kobe beef is known as the "Rolls Royce" of beef because of its delicious meat, even fat and leanness, and delicious taste.

The certification of Kobe beef is also very strict, and the breeding is also strictly controlled. Therefore, only half of the Kobe beef circulated in the Wagyu market every year is qualified. Everyone, please keep your eyes open? ② Matsusaka beef is only available in Matsuzaka City, Mie Prefecture, Japan

The cattle raised nearby are called Matsusaka beef and are also known as "artwork among meats".

The fat and lean meat of Matsusaka beef penetrate each other, and the cross section shows a red and white pattern. It is very delicate and delicate. It tastes thick and fragrant, soft but chewy, and slightly sweet. Chew it thoroughly and swallow it.

There is still fragrance left in the belly and between the teeth and cheeks.

③Yamagata Beef According to historical records, Yamagata Beef has a history of 300 years.

Yamagata beef is produced in Yamagata Prefecture, which has four distinct seasons and an extremely superior natural environment. The texture of the beef is fine, the fat is evenly distributed, and the taste is delicate and rich.

Among them, the evaluation requirements for Yonezawa beef are more stringent than those for Yamagata beef, and it can be called the pinnacle of Yamagata beef.

④Shiraoi-gyu Shiraoi-gyu is a black-haired Japanese beef that is carefully raised by the blessings of the northern land such as the warm climate, rich nature, and natural water of Shiraoi-cho, Hokkaido, and the producers. It was used by the Japanese-American summit at the Lake Toya Summit in Hokkaido.

Used at evening banquets and luncheons hosted by the Prime Minister's wife.

The shipping age of Bailao beef is less than 36 months. It can be said that the delicious meat is concentrated in the severe cold!

In addition to the above categories of Wagyu beef, there are also Omi beef from Shiga Prefecture, Tajima beef from Hyogo Prefecture, Kagoshima beef from Kyushu, etc., all of which are of high quality~? I believe you should have seen the introduction to the grades and parts of Wagyu beef.

Is there something like "A5 Kuroge Wagyu" written on the store's menu or promotional page?

In fact, A5 here refers to the level of wagyu beef provided by the restaurant.

The grade is not customized by the restaurant, but is set by the unified standards of the Japan Meat Grade Certification Association.

The English letters A, B, and C refer to the proportion of edible meat that can be obtained from a cow after removing the internal organs and skin. The numbers after the English letters refer to the distribution of oil, the color and texture of the meat and other details.

To judge the quality of meat, there are generally 1 to 5 levels, with 5 being the highest level.

Basically, for beef above A3 level, you can see the meat is distributed in a marble shape.

A5 grade? A5? grade Wagyu is very suitable for making sashimi because the subcutaneous fat is evenly distributed in the shape of snowflakes. The fat that melts in your mouth and the soft and silky red meat can make the full flavor linger on the tip of the tongue for a long time. This kind of

It feels like it melts in your mouth and is full of fragrance.

A4 grade or A4 grade Wagyu beef can be grilled on charcoal. After the beef is grilled, the fat melts due to the high temperature, and it smells fragrant. You only need to sprinkle a little salt appropriately to taste the original taste of Wagyu beef.