 WHAT IS WAGYU
- A Japanese breed of cattle that was originally used as a draft animal in agriculture and were selected for their physical endurance.
- Wagyu refers to all Japanese beef cattle, whereby ‘Wa’ means Japanese style and ‘gyu’ means cattle.
- Wagyu is a horned breed and the cattle are either black or red in colour.
- A highly regulated breed where progeny testing in Japan is mandatory.
HISTORY OF WAGYU
 The introduction of Wagyu cattle to Australia has been a long-term project and the Australian herd was greatly influenced by a shipment of five fullblood animals exported from Japan to the United States in 1993. These included the two bulls; Michifuku and Haruki II, and the three cows; Suzutani, Rikitani and Okutani.
Australia received its first Wagyu genetics, a Wagyu female, in 1990. Frozen semen and embryos have been available since 1991 and there have been further imports of live purebreds.
These cattle were followed by three further shipments of live cattle. In 1995, there was a major shipment from the famed Takeda farm stud of Mr Shogo Takeda. The Takeda shipment comprised 37 cows and 5 bulls.
The most significant importation of live cattle took place in January 1997 when the first live fullbloods came into Australia. The Wagyu breed is gaining strength and popularity as it becomes more apparent to Australian beef producers that there is a real need and demand for quality carcasses that derive from the marbling prominent in the Japanese genetics.
The Wagyu breed is unsurpassed for its marbling and ability to improve meat quality.
Bedrock is in a unique position as Australia now has the best accumulation of Wagyu genetic material outside Japan in a country free of those diseases which restrict exports from other countries.
Now selling direct to public, Bedrock is able to offer Wagyu from Australia’s top feed lots that are designed by Japanese nutritionists.
HEALTH IMPACT OF WAGYU
Recent research has identified the health effects of Wagyu as a great source of essential vitamins, nutrients and higher concentrations of unsaturated (healthy) fats including Omega 6 and Omega 3 oils. Wagyu is higher in fatty acid called conjugated linoleic acid (CLA). CLA has potent anti-carcinogenic properties, as well as being an anti-inflammatory agent.
It is believed that Wagyu has the potential to reduce heart disease, diabetes, asthma, Alzheimer’s, reduce body fat gain and increase immune response. Recent research has found that Wagyu cattle contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds.
Dr Tim Crowe, a dietician and lecturer, Deakin University of Exercise and Nutrition Sciences, said the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef.
“But even the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. So really, the profile of marbled Wagyu beef is more beneficial to human health. It can be described as a healthier type of meat.”
WAGYU MARBLING
Marbling is the fine textured fat contained within the muscle. It enhances flavour, juiciness and tenderness and makes for a melt in the mouth experience. Marbling is graded on a scale of 0-9 with 9 being the highest in the Ausmeat grading system. Grade 9 includes meat that would grade up to 12 in Japan.
The AUS-MEAT marbling system provides an indication of the amount of marbling in beef. Marbling is the fat that is deposited between muscle fibers of the M. longissumus dorsi muscle. Marbling is assessed and scored against the AUS-MEAT marbling reference standards.
In the case of Wagyu, a modifed table is typically used for the highly specialised nature of the marbling and the following images will give you an indication of the marble density at the various levels.
WAGYU COOKING TIPS
Step 1.
Do not use oil
Adding oils or butter will introduce flavours that may conflict with the succulent taste of Wagyu steak. As Wagyu contains high levels of marbling, it will have sufficient levels of oil to cook the steak to perfection.
Step 2.
Pre-heat and sear
Pre-heat the pan so the Wagyu sizzles without burning when it hits the pan. Sear each side of the Wagyu so it seals in the marbling and flavour by leaving the Wagyu on the hot pan for 1.5 to 2 minutes per side and then remove the steak.
Step 3.
Wagyu seasons beautifully
The addition of sea salt combined with the marbling fat will produce a caramelised crust that will be a ‘mouth watering’ experience. Add the salt to the hot pan before adding the Wagyu.
Step 4.
Reduce the heat and cook
Reduce the pan heat to low and allow the steak to cook for approximately 3-5 minutes before turning. Generally, when the blood has started pooling on the steak, it is time to turn the steak once only until the same occurs on the uncooked side.
The best result will be achieved when the Wagyu is cooked just long enough for the marbling to break down and release the unique flavour characteristics. The perfect steak will be of medium appearance with a pink hue around the centre.
Step 5.
Pre-heat plates and serve
Wagyu will deliver the best taste sensation when served hot so pre-heat the plates and keep the steak warm.
Tips: Wagyu does not cook well on a grill and the highly marbled Wagyu can cause the grill to flare up and scorch or burn the steak.
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Bedrock is proud to be a member of the Australian Wagyu Association
Additional information is available by clicking on the link: http://wagyu.une.edu.au
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