Hi,friends. How have you been?
Since I’ve eaten some Japanese Beef called “WAGYU” this week,I will write about it here today.
I’ve also updated a video about WAGYU on Youtube,please check it out and subscribe:)
WHAY IS “WAGYU“?
WAGYU is a Japanese beef cattle breed,derive from native Asian cattle.”WAGYU” refer to all Japanese beef cattle,where “WA” means Japan and “GYU” means cow.
WAGYU were originally draft animals used in agriculture,and were selected for their physical endurance.This selection favored animals with more intra-muscular fat cells,”marbling” that provided a readily available energy source. WAGYU is a horned breed and the cattle are either black or red in color.
Technically there are three types of “WAGYU” as follows.
The beef is well-marbled sirloin and feel nice fat of the Wagyu
The balance between marbling and lean part is good,so it’s really easy to eat.
③日本短角種 (NIHON TANKAKUSYU)
There’s less fat than above 黒毛和種（KUROGE WAGYU）and 黒毛和種（KUROGE WAGYU).You can mainly enjoy eating the lean part.
From my point of view,I prefer ①黒毛和種（KUROGE WAGYU）to others,but I can’t eat a lot due to heavy fat.The best way to enjoy having WAGYU is eat the lean part and marbling part at the same time. The balance is the most importance thing.
Thank you for stopping by my blog and read this article today.
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