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| | Wagyu - Wikipedia, the free encyclopedia |
 | | Wagyu (和牛) is a breed of cattle genetically predisposed to intense marbling, and produces a high percentage of oleaginous, unsaturated fat. | | | Japanese Kobe beef is from Tajima-ushi, which is a type of Japanese Black. | | | Wagyu are known world wide for marbling characteristics. |
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http://en.wikipedia.org/wiki/Wagyu
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| | Wagyu Beef - Dry Aged Steaks - All Natural - American Raised - Lobel's of New York |
| | Is Wagyu beef the same as Kobe beef? | | | The dense marbling lends Wagyu to preparing the beef either raw, as in steak tartare and carpaccio, or fleetingly cooked in the traditional Japanese shabu shabu, in which the translucent slices of sirloin or tenderloin are dredged through a hot-water bath and placed on steaming rice. | | | Wagyu steaks should not be seared quite as hot as prime beef. |
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http://www.lobels.com/store/main/wagyumain.htm
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| | The Wine News Magazine - Wagyu Beef - Safe, Succulent and No Longer Rare |
| | But lunch is less formal: He offers Wagyu beef in the form of a Philly cheese steak wrap with caramelized onions, mushrooms, peppers and cheddar cheese. | | | Wagyu beef is famous for its fine, even marbling, which bastes the meat as it cooks from the inside out. | | | Slices of raw Wagyu beef can be eaten sashimi- style so the natural and delicate taste of the beef is preserved. |
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http://www.thewinenews.com/febmar04/cuisine.asp
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| | Foodgatherers - Moondarra Wagyu |
| | Wagyu beef is typically very heavily marbled (an intra-muscular deposit of energy in a lace-like lattice) and it is this marbling which gives it its "melt in your mouth" moisture and tenderness. | | | Wagyu is the Japanese black cattle used to produce "Kobe" beef. | | | The other property is that the very white fat in Wagyu (as opposed to the yellow fat in traditional beef) is actually good for your heart and dissolves HDL cholesterol in your arteries. |
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http://www.foodgatherers.com/moondarrawagyu.html
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| | Burke's Backyard Archives 2003 - Wagyu Cattle |
| | Wagyu meat is widely renowned for its 'melt in your mouth' texture and flavour. | | | Kobe beef, as Wagyu meat is known, sells for the highest prices in the world, both in Japanese restaurants and in Japanese butcher shops and supermarkets. | | | Black Japanese cattle or 'Wagyu' are the most valuable beef cattle in the world. |
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http://www.burkesbackyard.com.au/2003/archives/2003/overseas_specials4/wagyu_cattle
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| | Why Wagyu Cattle? - Cattle Breeders, Black Gold Farms |
| | Wagyu has a softer fat which improves the meat flavour and taste. | | | The IMF of Wagyu cattle is twice as high in mono unsaturated fat as traditional breeds. | | | Wagyu carcasses scooped the pool at the Casino Beef Week Paddocks to Palates competition which shows that Wagyu beef is a definitely a cut above the rest. |
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http://www.blackgoldfarms.com.au/whywagyu.html
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| | Westholme Wagyu - Background |
| | Wagyu beef, in University tests, has shown itself to be healthier than traditional beef. | | | Wagyu beef has a lower ratio of saturated to unsaturated fatty acids in the intra muscular fat (commonly known as marbling) – the taste fat. | | | This derives from the extreme marbling and unique combination of lipids achieved within Wagyu meat which melts when cooked providing softness and flavour. |
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http://www.westholmewagyu.com.au/content/background/backgrnd.html
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| | Beef Production in Japan |
| | There are three major types of beef in Japan: Wagyu, dairy, and imported beef. | | | Wagyu breeds—Wagyu are beef cattle breeds native to Japan. | | | Wagyu calves are raised until eight to ten months old, then sold to feeders at around 640 pounds. |
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http://www.asiakan.org/ag_products/beef_production_japan.shtml
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| | Mayura Station - Wagyu Cattle |
| | Wagyu beef is recognised as the world's finest, unmatched for flavour, tenderness and overall eating quality. | | | Wagyu beef is very high in eating quality due to the breeds ability to achieve high marble scores, much higher than traditional Australian breeds. | | | Wagyu cattle are predisposed towards marbling and meat tenderness. |
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http://www.mayurastation.com/wagyu.htm
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| | Briggs Ranch Wagyu |
| | Japanese Wagyu is the highest quality beef in the world. | | | Wagyu genetics have been exported from the U.S. to Australia and New Zealand where interest is high for exportation of beef to Japan. | | | Therefore the demand for Wagyu genetics that will produce high quality beef for domestic consumption as well as for export has increased during the past 2 or 3 years in North America. |
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http://www.briggsranchgenetics.com/wagyu.htm
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| | Kobe Beef FAQ |
| | Wagyu sashimi, or thin raw strips of beef marinated in a bit of soy sauce, dashi broth and green onion, is very popular in Japan. | | | While Wagyu beef has healthier fat (if there is such a thing!) and less waste backfat that American breeds, lean and skinny it is not, and the market for high prime beef is very limited in America. | | | Another good analogy to cooking Wagyu is that of a baked Alaska—you need to sear the outside, but if you let it sit under the heat too long, it will melt the ice cream inside, and you will have an unappetizing mess. |
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http://members.tripod.com/~BayGourmet/wagyu.html
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| | Australian Restaurants, Chefs & Food |
| | Wagyu is a Japanese breed of cattle that produces highly marbled beef of astounding flavour and tenderness which can command retail prices in Japan in excess of $400 per kilogram. | | | Furthermore, the mono-unsaturated fat in Wagyu is almost 50% oleic acid. | | | Black Wagyu is considered far superior as it produces finer marbling in the meat. |
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http://www.miettas.com/food_wine_recipes/food/food_96-00/wagyubeef.html
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| | 1 New York Steak - 10 Oz. Each - Kobe Beef - Wagyu Beef |
| | In Japan, beef from "Wagyu" cattle is famous as "Kobe Beef". | | | Each - Kobe Beef - Wagyu Beef KOBENY1001 | | | "Wagyu" cattle have a greater marbling propensity than any other beef breed in the world. |
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http://www.0gourmet.com/1newyost10oz.html
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| | Gary Yamamoto Custom Beef - The Wagyu Breed -- From Warfare to Plowshares |
| | Wagyu cattle with bloodlines dating back to the second century, and from half a world away are being born in Texas, fed in custom Iowa feedlots, custom packed in Nebraska and Texas, and shipped to restaurants and customers, worldwide. | | | The herds were developed with the emphasis on quality — Wagyu produce consistently marbled, low-cholesterol carcasses, recognized as the world’s finest, unmatched for flavor, tenderness and overall eating quality. | | | Interestingly, there was a sound reason for breeding the Wagyu cattle for use only as draft animals, or beasts of burden — at that time Japanese religion prohibited the consumption of beef. |
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http://yama-beef.com/cgi-bin/beef/history?EBnZVNza;;41
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| | Briggs Ranch Wagyu History |
| | While Wagyu refers to all Japanese beef cattle ("Wa" means Japanese or Japanese-style and "gyu" means cattle), cattle were referred to by the name of the region of origin. | | | Hence, "Kobe gyu" or "Kobe beef" means beef cattle from the Kobe area and does not directly refer to the quality or marbling of the beef. | | | Japanese beef cattle experts believe that hair coat and softness of skin are related to carcass quality in Wagyu cattle. |
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http://www.briggsranchgenetics.com/wagyuhistory.htm
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| | Mayura Station - Wagyu Information |
| | Wagyu beef has largely escaped the stiff competition from imported beef due to its distinctive appearance and flavour associated with the high levels of marbling. | | | It is vital as Wagyu producers to understand the Japanese beef market and the Japanese beef consumer. | | | The fact that Japan has become the largest export market for Australian beef, combined with the second fact that the Japanese consumer prefers to eat Wagyu beef which has a different taste and texture means that Wagyu has an enormous potential role in Australia. |
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http://www.mayurastation.com/industry.htm
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| | eG Forums -> American Kobe (Wagyu) beef |
| | The Wagyu in the USA are mostly a cross of black and brown gyu, not pure Kobe (black) gyu, and the meat sold is often a cross breed of these animals with another breed. | | | There are Wagyu being farmed in the US by Japanese according to all the traditional methods. | | | Wagyu is a pretty broad term and seems to mean different things to differnt people. |
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http://forums.egullet.org/index.php?showtopic=3778
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| | Tales of the $100 steak - Food Inc. - MSNBC.com |
| | These are the well-known cows whose diet is reputedly augmented with sake and beer, and regular massages to soften their meat and enhance the marbling of their fat. | | | Wagyu beef is exquisitely tender, with soft fat that can all but melt at human body temperature, meaning it must be handled with care — should you be lucky enough to get your hands on some. | | | Kobe beef comes from Wagyu cattle, much as French Champagne comes from pinot noir and chardonnay grapes. |
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http://www.msnbc.msn.com/id/5963343
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| | Landline - 22/05/2005: Meat eaters drool over wagyu beef from Down Under . Australian Broadcasting Corp |
| | We buy full-set Wagyu beef from Security Food and we buy their marble score 9-plus, which is the highest rating that Oz Meat can provide for Wagyu beef in the country. | | | I think Wagyu is in the same position now that salmon was at the beginning, and I think we're going to see it become much more widespread and turning up in butcher shops so the average consumer can buy it and cook it at home. | | | PIP COURTNEY: Wagyu have been in the country for over a decade now, and while some predicted they'd go the way of ostriches and prove an expensive failure, others were sure the breed would find a permanent place in our beef industry. |
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http://www.abc.net.au/landline/content/2005/s1370659.htm
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| | About Our Beef |
| | And not only is Wagyu beef delectable, it's also lower in saturated fat than typical American beef. | | | Its beef is regarded around the world as the most tender one can find, boasting gossamer lines of intramuscular marbling which cook away and enrich the texture and flavor of the beef. | | | Among the myriad breeds of cattle raised around the world, one in particular stands apart in yielding incomparably superior cuts of beef : Wagyu, from which world renowned Kobe beef is produced. |
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http://store.sunnysidefarmmarket.com/aboutourbeef.html
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| | The Austin Chronicle Cuisines: Prime Considerations |
| | Because it is handled differently from the get-go, Harrell Ranch's Wagyu beef demands a conscientious chef. | | | Renowned chef Charlie Trotter of Chicago uses Harrell Ranch Prime grade Wagyu beef. | | | If you want to sample Harrell Ranch Wagyu beef before you prepare it yourself, try the unique Shabu Shabu, an exceptionally rare cut of beef prepared Japanese style in a flavorful broth at Kenichi. |
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http://www.austinchronicle.com/issues/dispatch/2001-11-16/food_feature.html
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| | Allen Brothers |
| | Allen Brothers invites you to experience Wagyu beef as it was meant to be rich, and juicy, with a finely marbled texture as unique as the Wagyu breed itself. | | | • The cattle for Allen Brothers Wagyu beef are fed a rich diet of beer and liquor mash, specially developed by a nutritionist to duplicate the benefits of the sake mash fed to Wagyu cattle in Japan. | | | With our delicious, bulk-quantity wagyu ground beef, you can choose your own serving size and add Allen Brothers flavor to your own dishes, such as pasta sauces, meatloaf, and casseroles or use in your favorite burger recipes. |
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http://www2.allenbrothers.com/D1.HTM
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| | Do you Wagyu? - Slow Food Forum |
| | American producers feel that Wagyu cows (the moms) are not the best producers of Wagyu beef (for various commercial reasons)--and, therefore, have, since the 1970s, typically crossed the Wagyu males with females of other breeds (often, Black Angus). | | | Key Wagyu Observation #1: If you've had Kobe beef from Japan, or have had it described to you--in other words, if you're looking for that melt-down, soft as butter, cream-cheese injection factor--you will almost always be disappointed in the American Wagyu that you order for home consumption. | | | Here's the important thing you need to know: if you see the word "Wagyu" (pronounced WA-gyoo) used in connection with beef or steak, you are being told that the beef is produced from the cattle breed used in Japan to produce Kobe beef. |
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http://www.slowfoodforum.org/showthread.php?t=923
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| | Sydney Food Diary: What the Wagyu? |
| | You needn't be the most astute or frequent diner to have noticed a proliferation of Wagyu beef marbling Sydney's menus. | | | You may also know that Wagyu beef has something to do with Japan and the famous beef of Kobe. | | | But I found that in looking a bit deeper the story of Wagyu beef in Australia is really quite an interesting one. |
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http://sfd.typepad.com/sfd/2004/07/what_the_wagyu.html
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| | MORGAN RANCH - Wagyu Cattle |
| | This beef is produced using genetics directly from Japan of the Wagyu breed of cattle. | | | "Wagyu beef has significantly higher ratios of monounsaturated fats over saturated fats compared to commodity beef. | | | "Wagyu beef has a higher level of CLA conjugated linoleic acid compared to commodity beef giving this beef higher levels of anti-cancer and anti-artery clogging properties." |
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http://www.morganranchinc.com/about/wagyu.html
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| | Injecting Some Science into Wagyu Breeding |
| | The resistance to cross-breeding is due to both breeder loyalty to the various Wagyu breeds, and the belief that the meat trade objects to cross-bred carcasses. | | | Even in 1970, when the first nationally co-ordinated Wagyu herd improvement programme was launches, 93% of all beef cows were artificially inseminated. | | | These specialty carcasses are prepared by the traditional trade for select high class restaurants where they are consumed as genuine Kobe beef. |
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http://www.luciesfarm.com/artman/publish/printer_38.shtml
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| | Meadows Farm LLC |
| | The Wagyu cows and calves are pastured during the summer and housed inside during the winter. | | | After a year of research we sold the dairy cattle and purchased 36 female Wagyu cows, one purebred Wagyu bull and 10 steers. | | | The steers are in small paddocks where they can be fed the highest quality of feed using traditional Japanese methods to create a product as close to real Kobe Beef as possible. |
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http://meadowsfarmllc.com
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| | American Wagyu Association |
| | The meal was scrumptious, with Wagyu beef being served, and if you were a chocolate lover you missed out with that dessert!! | | | As you can imagine this stirred a lot of interest and was very informative. | | | The board of director’s then heard a presentation by Vic Luneborg, Clear Creek Farms on Trademark Certification of Wagyu Kobe Beef. |
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http://www.wagyu.org
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| | Snake River Farms |
| | Japanese Wagyu are often crossed with dairy cattle in Japan. | | | This ancient breed from Japan is the foundation for the elite quality of Snake River Farms american style kobe beef. | | | Snake River Farms crosses its premiere Japanese Wagyu cattle with premium American Black Angus to create exceptional american style kobe beef. |
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http://www.snakeriverfarms.com/products/kobe-beef.asp
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| | Honolulu Star-Bulletin Features |
| | Hawaii herds in Kobe beef in the wake of a culinary tradition: Residents of Kobe, Japan, cultivate rare Wagyu steers in standing-room-only stalls, massage their flanks and feed them beer and corn or grain. | | | Japan's fabled Kobe beef is of the Wagyu stock. | | | "The Wagyu steaks are better than the normal, run-of-mill (beef). |
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http://starbulletin.com/98/08/26/features/story1.html
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| | USDA Prime Beef, Kobe Beef, Prime Steaks, Chateaubriand, Filet Mignon, Wagyu, Prime Lamb, Corned Beef |
| | USDA Prime Beef, Kobe Beef, Prime Steaks, Chateaubriand, Filet Mignon, Wagyu, Prime Lamb, Corned Beef |
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http://patsprimemeats.com/sausages.htm
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| | Naples Sun Times - Local News - 08/03/2005 - Jimmy P's rated a five-star butcher shop |
| | The unsaturated fat to saturated fat ratio in Wagyu is actually double that of American beef. | | | Jim Pepper, left, and his son, Jimmy Pepper, admire their prize-winning Wagyu beef. | | | "Jimmy P's is your ticket to the terrific Wagyu beef being produced in Australia," read the report, listing Jimmy P's with some of the largest meat purveyors in the U.S. Jimmy P's is the only butcher shop in Southwest Florida that carries Wagyu, and it was Jimmy's research that brought it to the shop. |
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http://www.zwire.com/site/news.cfm?newsid=14968351&BRD=2605&PAG=461&dept_id=523946&rfi=6
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| | Agricultural Research Center--Hays, Denver Livestock Show |
| | Not many cattle producers know what the end product should look like, yet." While Wagyu cattle are not widely accepted by the beef industry, the use of ultrasound to determine the harvest date is increasing in popularity in the industry. | | | The disadvantage of the breed reverts back to the 60-pound average birth weight. | | | Jim Scott, owner of PrimeLine Genetics, asked Brethour for assistance with his own quest for high quality beef. |
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http://www.wkarc.org/research/arch/cattle/Wagyu-Denver.htm
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| | Raising Wagyu Cattle in Japan |
| | Until about 1960, most beef in Japan was produced from cattle kept primarily for draught purposes. | | | Therefore, farmers prefer to sell their cows for fattening and slaughter at relatively young ages when the prices offered are more attractive. | | | The retention rate needs to be high just to maintain cow numbers because calving rates are low and breeding cows are normally replaced before they are more than eight years old. |
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http://www.luciesfarm.com/artman/publish/article_39.shtml
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| | eG Forums -> Wagyu beef |
| | That was obvious! All the wagyu lit that I have was comparing the Kobe to Certified Angus and that does me no good as I ONLY use dry aged prime with at least 3 weeks on the hook. | | | I also have about 4-5 pages of industry lit on Washington State wagyu beef. | | | The article answered my question about whether there was enough intramuscular fat to age these muthas. |
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http://forums.egullet.org/index.php?showtopic=7237
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| | Illini BeefNet: Paper Display: Post-Weaning Nutritional Management... |
| | rib fat, and feed efficiency of Angus and Wagyu heifers over a range of ages and body compositions. | | | rib fat and marbling score for Angus and Wagyu yearling and 2-year-old heifers. | | | Post-Weaning Nutritional Management Affects Feedlot Performance, 12th Rib Fat, and Marbling Deposition of Angus and Wagyu Heifers andndash; Part 1 |
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http://www.traill.uiuc.edu/beefnet/paperDisplay.cfm?Type=Both&ContentID=18
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| | American Wagyu Association - Wagyu - What Are They? |
| | The word Wagyu refers to all Japanese beef cattle ('Wa' means Japanese or japanese-style and 'gyu' means cattle). | | | The original import of these cattle to the U.S. in 1976 consisted of two Tottori Black Wagyu and two Kumamoto Red Wagyu bulls. | | | Tottori cattle, because they were used as pack animals for the grain industry of the Tottori region, were selected for their size and strength of topline. |
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http://www.wagyu.org/wagyu.htm
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| | [No title] |
| | Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef | | | Key words : Wagyu beef aroma, Conditioned raw beef aroma, Beef conditioning, Meat flavor, Japanese Black Cattle |
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http://wwwsoc.nii.ac.jp/jszs/contents/2001/vol72-6e.abs/7.htm
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| | Premium Wagyu Beef bred in Australia by Security Foods |
| | It operates a large integrated breeding program producing premium quality Wagyu and Wagyu x Holstein beef, which is sold both domestically and to export markets. | | | Security Foods has earned a reputation as the number one Australian producer of premium quality Wagyu Beef. | | | Security Foods also markets other meat products produced within Australia including Kurobuta Pork, lamb and beef offal. |
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http://www.securityfoods.com
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| | Kobe Beef Steaks from Morgan Ranch |
| | All beef is natural hormone free, certified for export to Europe. | | | Family owned and operated, Morgan Ranch is one of the sole suppliers of Hormone Free American Wagyu and Kobe Beef in the U. Order our Kobe Steaks and Gift packs online. | | | Morgan Ranch: Producers and Suppliers of Kobe Beef American Wagyu. |
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http://www.MorganRanchInc.com
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| | Wagyu MAPS: Wagyu Marketing And Production Systems |
| | Boxed Wagyu beef will be supplied as fullsets. | | | Wagyu MAPS can supply Long Fed Wagyu Beef and Carcases. | | | Carcases will be cut, boned and packaged to customer requirements. |
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http://www.wagyumaps.com.au/wm/forsale.htm
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| | Wagyu |
| | Looking for suppliers of pure or half bred wagyu beef fillets. | | | : Looking for suppliers of pure or half bred wagyu beef fillets. |
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http://www.aginfo.com.au/amtf/arkmsgs/March292000/4116.html
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| | Blue Angel Restaurant |
| | Blue Angel is an Italian Restaurant specialising in live Spiny Rock Lobster and Wagyu Beef from Tasmania. |
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http://www.blueangel.com.au
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