Of all the beef breeds, Wagyu is known all over the world for its great flavor and texture. The actual lip smacking as well as mouth watering Wagyu dishes simply melt in the mouth and thus keep the tastebuds reeling. The fat of the beef is normally regarded as bad for health and consequently not recommended by doctors but with Wagyu, it's different. Even though it is a beef, it is a healthy diet.
The reason for this is the high degree of marbled fat within the muscles of Wagyu. The actual intense marbling is nothing but rich deposit associated with monounsaturated fatty acids, which makes it sensitive, tasty, and wholesome. The monounsaturated fats have a very low melting stage and therefore it gets absorbed into the muscle when cooked. This makes the actual Wagyu beef tasty and tender.
The high amount of marbled fat distinguishes Wagyu from other beef breeds. And the secret at the rear of its intense marbling is the unique cattle showing procedure followed by the Japanese breeders. They give excellent importance to the food given to the cattle. The cattle tend to be fed with low energy diet as well as after 10 months, they are put on high-energy diet plan. And during summer when it is normal for the cattle to lose their appetite, they are fed with beer to arouse their appetite.
To increase the amount of marbled fat in the cattle, Japoneses breeders give undivided attention to the cattle aged between 10 months and 28 months. This period is known as the fattening period where Japanese breeders ensure that the cattle obtain ample amount of time to relax. These cattle will also be massaged regularly by the breeders to ensure that body fat is distributed equally around the body.
The result of this rearing way is the high degree of marbled fat in Wagyu. This makes it a good diet for reducing the cholesterol levels in the body. Even researches and studies have proved the health advantages of Wagyu beef.
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