Waygu beef is good…and that’s no bull!.

The following article was published in a local industry newsletter.

by Dr George R. Ujvary

It’s on the menus of the hottest restaurants in the world and it costs a fortune but what is it and is it any good? I put on my detective hat and found out the nitty gritty on Wagyu beef.

So what is Wagyu beef? Wagyu is a breed of cattle and the word Wagyu directly translates as Japanese or Japanese style cattle. Japan has meticulously monitored the bloodlines of this particular breed and has kept them closed to outside blood lines since the early 1900’s.

Wagyu beef is world renowned because of its exquisite marbling. The large amount of intramuscular fat essentially helps the beef stay moist during the cooking procedure and helps give it a beautifully unctuous mouth feel whilst eating. It also has a slightly different flavour profile to conventional breeds. The only way to describe it is that is has a slightly ‘beefier’ flavour than your average breed. Whilst the fat content of this breed is particularly high, the more health conscious amongst us will be happy to know that around 50% of the total fat profile consists of unsaturated fats (ie the good fat).

Typically, wagyu beef is graded according to its marbling score and scores range between 0-10 or 0-12 depending on the scoring system used. 0 is the lowest amount of fat and 10 or 12 is for the highest. Typically beef with a marbling score of 9 or higher is exported to Japan or only sold to the highest bidders, usually high end restaraunts in Sydney or Melbourne. The majority of Wagyu available to consumers in Adelaide is between 4 and 9 and our fellow beef lovers in Melbourne prefer Wagyu that is 2 or 3 scores higher.

You may have heard the term ‘Kobe’ beef associated with the word Wagyu. ‘What is the difference?’, I hear you ask. The term ‘Kobe beef’ is an appellation given to Wagyu beef that is raised or finished in Kobe in Japan and can only be used for beef finished in this way. Everything else is simply termed Wagyu in the same way that sparkling wine from the Champagne region in France is called Champagne and from everywhere else it is simply called sparking wine. Typically it is also fed Japanese beer as part of its diet and the cattle are regularly massaged.before slaughter and finally Kobe beef usually only has the highest marbling scores.

Now that I’ve got you salivating at the thought of devouring this meaty delicacy, it’s time to tell you where to get it. Adelaide’s most prominent suppliers of Wagyu beef are Barossa Fine Food and Feast, which are source their produce from Mayura station in Millicent and the Australian Agricultural Company in NSW respectively. Whilst supply can sometimes be scarce, you can order to specification if you want a particular cut or a particular marbling score but expect to pay up for it! Similarly it is also available for trade.

So, if you’re like me and you love your beef, give Wagyu a go. It’s absolutely delicious….and that’s no bull!

© 2005 Dr George R. Ujvary