Including the difference between Wagyu and kobe beef.
For starters, it’s pronounced wah-, a mispronunciation that’s common even among American Wagyu farms , says Heitzeberg.And Wagyu isn’t an umbrella term for just any Japanese cow. The luxury version of Wagyu we all want on our plates refers to a specific breed of Japanese cattle with special genetic qualities. “There are four breeds native to Japan. Of those four breeds, one of the breeds is genetically unique,” Heitzeberg says.
“Almost all of that stuff is angus beef crossbred with Wagyu in an uncontrolled, unregulated, unspecified percentage of DNA,” Heitzeberg says. “I’ve eaten my bodyweight several times over in Japanese Wagyu and American Wagyu, and I haven’t tasted anything that’s angus mixed with Wagyu at any percentage that tastes like Japanese Wagyu does at 100 percent.”
American Wagyu packs the familiar beefy flavor of an angus steak. “The Japanese stuff is almost like a light beer experience. You just don’t have as much of that beefy taste, and then you have that umami flavor that’s hard to describe. It’s almost like a sweetness,” Heitzeberg says. , not grain finished. Normally grass-fed beef is much leaner; however, the intense marbling of this Wagyu still provides enough fat that you get the best of both worlds with beefy grass-fed flavor and a grain-finished level of marbling.Japanese cows live a low-stress life. There’s a misconception that Wagyu is produced in the same way that foie gras is: The cows’ movement is limited and they’re force-fed in order to create fatty, tender meat.
In order for something to be labeled as Kobe beef, first of all, it has to originate in Kobe, Japan. Then, all parties who have a hand in getting this sought-after meat to your table—from the farm to the slaughterhouse to the buyer to the restaurant—has to be licensed by The Kobe Beef Association. “Everyone is paying to be part of the thing called kobe beef,” Heitzeberg says.
To understand that four or five, you need to know about another rating system: the Beef Marbling Standard rating. The BMS is a scale of one to 12 and relates to both the amount and quality of the marbling. A rating of 12 means you’re getting the highest degree of marbling.
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