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Spot on. I recently cooked a piece of wagyu and you just cannot ignore the marbling. Also irrelevant I know.
by fasteo 7y ago
Spot on. I recently cooked a piece of wagyu and you just cannot ignore the marbling.
Also irrelevant I know.
- Galaxeblaffer 7y agoI guess Wagyu is just a type of cow and that it's perfectly possible to buy low quality Wagyu beef without crazy marbling ?
- fasteo 7y agoI did a visit to a farm[1] here in Spain and, according to them, the wagyu race is genetically predisposed to develop marbling due to an adaptation to combat extreme cold during the Japanese winters. From their blog[2] and using Google translate: It is believed that wagyu cows have that level of fat for a matter of survival. In Japan the winters are cold and the grasses are not especially rich in vitamin A. It is estimated that at some point in the evolution they achieved the ability to increase their own intramuscular fat production, which today is the characteristic of this race [1] https://www.fincasantarosalia.com https://www.fincasantarosalia.com [2] https://www.fincasantarosalia.com/wagyu-o-kobe/#Tipos_de_wagyu https://www.fincasantarosalia.com/wagyu-o-kobe/#Tipos_de_wag...
- StavrosK 7y agoIt's also what makes it so damn delicious.