Most steak connoisseurs are familiar with Wagyu beef, but what sets this famous Japanese beef apart from the rest of the herd? Wagyu beef has become one of the most sought-after meats because of its health benefits, taste, and exclusivity. For some people, Wagyu is a status symbol, while others appreciate the ethical upbringing of the cattle. But let us get to the point—here are three reasons why Wagyu beef is so special.
Wagyu Cattle Have a Special Diet
These precious cattle wander on fresh green grass, but their diet is not so typical. The diet of one of the rarest Wagyu cattle, A5 Olive Wagyu, consists of rice straw, ryegrass, and dried olive pulp. Kobe Wagyu cattle drink up to two bottles of beer per day to keep their appetite stimulated, since fluctuating appetites can affect the quality of the meat. Beer helps the Wagyu’s beef taste better, too, according to breeders.
Some cattle are even fed chocolate, from chocolate chip cookies to chocolate bars, to add a unique flavor to their meat.
Unique Marbled Texture
Wagyu is different from other beef because it’s highly marbled. Marbling refers to the layers of fat found in the muscle. Since Wagyu cattle have unique genetics, their meat contains a higher percentage of fatty acids than regular beef, making it more flavorful, more tender, and juicier. When you eat Wagyu beef, you’ll effortlessly enjoy its rich, buttery taste.
Preparation Is Simple
Another reason why Wagyu beef is so special is that preparing it is easy. Say goodbye to marinating and waiting forever for your steak to finish cooking. Since Wagyu has a high marbling percentage, you only need to use salt and pepper to season your meat. Many professional chefs suggest that you sear each side of a Wagyu steak for about two minutes to cook it to perfection.