Everyone traveling to Japan here, I believe that we all want to experience the Japanese cuisine, which Japan's Wagyu beef is the most famous, many friends want to taste, but Japan here Wagyu beef is also divided into a lot of, do you know? I came to give you a popularization!

Japanese beef can now be divided into three grades: domestic cattle? Non-Ming Shank Wagyu? Mingshank Wagyu beef, the quality of the grades.

The so-called Ming Shank means brand. Since the 1970s, some beef breeders' associations have been protecting the trademarks of high-quality beef with specific origins, stable pedigrees, and advanced fattening techniques, so-called "shank beef". For example, the familiar Kobe and Matsusaka cows are actually brands of beef, not breeds.

①Kobe Beef

Kobe Beef is known as the "Rolls-Royce" of beef because of its delicious meat, even fat and leanness, and flavorful taste. Kobe Beef's certification is also the most stringent, and breeding is also subject to strict control, so only half of the Kobe Beef circulating in the Wagyu market each year is qualified, so we must keep our eyes peeled.

②Matsuzaka Beef

Only the cattle raised in the vicinity of Matsuzaka City in Mie Prefecture, Japan, are called Matsuzaka Beef, and it is also known as "the work of art of meat". Matsuzaka Beef's fat and lean meat permeate each other, and the cross-section shows a red and white pattern, which is very delicate, and it tastes like a thick aroma, soft and chewy with a slight sweetness, and when it is chewed through and swallowed in the stomach, the aroma remains between the teeth and the cheeks.

3 Yamagata beef

According to historical records, Yamagata beef has a history of three hundred years. Produced in Yamagata Prefecture, which has four distinct seasons and an extremely favorable natural environment, Yamagata beef has a slim texture, even fat distribution, and a fine, rich taste. Among them, Yonezawa Beef has more stringent evaluation requirements than Yamagata Beef, and can be called the pinnacle of Yamagata Beef.

④Shiraoi Cow

Shiraoi Cow is a black-haired Japanese cow raised by the warm climate of Shiraoi Town in Hokkaido, the bounty of the northern land such as abundant nature and natural water, and the care and attention of its producers, and has been used in the Japan-U.S. Summit_Banquet at the Toyako Summit in Hokkaido, and in a luncheon hosted by the wife of the Prime Minister. Shiraoi cows are shipped at 36 months of age or less, and can be described as "delicious meat concentrated in the cold"!

In addition to the above Wagyu beef, Omi beef from Shiga Prefecture, Tajima beef from Hyogo Prefecture, and Kagoshima beef from Kyushu are all of the highest quality.

I'm sure you've seen menus and pamphlets from restaurants that say "A5 Black Wagyu Beef," but in fact, A5 is the name of the beef that is served in a restaurant. In fact, A5 refers to the grade of Wagyu beef that the restaurant offers. The grade is not customized by the restaurant, but is set by the Japanese Association for the Certification of Edible Meat Grades (JACMG).

The letters A, B, and C refer to the proportion of meat that can be obtained from a cow after removing the organs and skin, with A being the highest and C the lowest. After the letters of the English number is to the distribution of oil flowers, meat color and grain and other subtle places to judge the quality of meat, total **** 1 ~ 5 levels, 5 is the highest level. Basically, you can see the marbled distribution of meat in A3 grade or above.

Grade A5

Grade A5 Wagyu beef is best suited for sashimi because of the even distribution of subcutaneous fat in the form of snowflakes, the melt-in-your-mouth grease, and the soft, silky red meat, both of which provide a full flavor that lingers on your tongue, and a melt-in-your-mouth sensation that fills your mouth with aroma.

Grade A4

Grade A4 Wagyu can be grilled, the fat melts from the heat of the grill, and the smell of the beef is so fragrant that you can taste the original flavor of Wagyu beef with just a pinch of salt.

Grade A3

Grade A3 wagyu beef is not as fatty as grade A5A4 wagyu beef, so it is suitable for shabu-shabu and sushi, but it is also commonly used in charcoal grilling.

The upper loin of Wagyu beef is often used for steak and sukiyaki, as different parts of the beef produce different results. The loin has a wonderful flavor that is unique to Wagyu beef because of the creamy, delicate oil pattern, and for shabu-shabu, it is best to use a ribeye that is lean and has an even distribution of fat. The meat, which is one of the offal parts, is only available in small quantities from a single cow, so it is offered as a rare part of the menu. Be sure to order an inside shoulder tenderloin at a yakiniku restaurant to get a taste of what the highest-quality meat in the tenderloin section tastes like.

Remember this information! This is so that if you come to Japan to eat beef, you can also know what kind you eat, how many grades ah!