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Sunday, November 23. 2008
One Shots: Wagyu Beef
A while back, I was explaining a Japanese supermarket, and I came across Wagyu Beef which sells for $78.99 a pound. This is likely the most expensive beef I have ever seen in my life. This beef is crazy expensive because of the incredible marbling that the meat has (ie meat to fat ratio), and marbling == flavour.
The Wikipedia has an article on Wagyu Beef:
The Wikipedia has an article on Wagyu Beef:
Wagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. Several areas in Japan are famous for the quality of their Wagyu cattle, and ship beef bearing their areas' names. Some examples are Kobe, Mishima and Ohmi beef.
The wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
The wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
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--Donald Rumsfeld, American Secretary of Defence