Although
Wagyu may be the vogue among beef connoisseurs right now, buyers must do their
homework so they know what to expect from this renowned cattle, from price to
flavour. Before sourcing and making your first investment in a special product
like Wagyu, our expert Deli cart staff has the knowledge, information, and
insights you need to make an informed decision.
WHAT IS WAGYU BEEF?
Any one of the four Japanese beef cow breeds is wagyu. Wagyu beef is transported with area names in a number of regions of Japan. Matsusaka
beef, Kobe beef, Yonezawa meat, Mishima beef, mi beef, and Sanda beef are a few
examples.
·
Wagyu beef cattle were originally chosen for
their physical endurance as draught animals in agriculture.
·
Animals with more intramuscular fat cells, or
"marbling," which supplied a readily available energy supply, were favored by this selection.
·
The cattle of the horned Wagyu breed are either
black or red in color.
HOW DOES WAGYU BEEF TASTE?
Because it is extremely delicate and seems to be highly
marbled, wagyu beef has been referred to as having a "unique taste."
Wagyu boasts a "buttery, yet firm texture and
beautiful, red colour," according to Eataly. The beef is extremely juicy
and has a strong umami flavour. It tastes strongly of beef, although it's more
"sweet" than "greasy."
WAGYU BEEF: IS IT HEALTHY?
Yes! Wagyu beef is regarded as nutritious meat. Wagyu beef
has a higher ratio of mono-unsaturated to saturated fat than regular beef,
which has a less significant effect on people's cholesterol levels. Wagyu also
contains more conjugated linoleic acid, a fatty acid (CLA). Wagyu beef actually
has 30% more CLA than other beef breeds because it has greater levels of
linoleic acid.
IS WAGYU BEEF AVAILABLE IN SINGAPORE?
Yes! In Singapore, Wagyu beef from Japan is available to
butchers, chefs, and fine-dining restaurants. Only large orders at Delicart can
get wagyu.
WHY WAGYU?
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