“Wagyu” Japanese beef
Deliciousness of Japanese black beef consists of the following factors: the taste and flavor that spread out in the mouth, and the smooth texture. Amino acids, including glutamic acid of meat, and the broth which contains inosine acid causes us sense the savoriness, and a lot of oleic acid which is a component of flavor is also much contained in WAGYU.
Therefore, “Japanese black beef” is different from other species of cattle, but has a special deliciousness of its own.
Smooth velvety texture, juicy flavor, delicate but rich taste will linger on the palate. These unique characters are created by the large proportion of amino acids (the basis of its UMAMI) and unsaturated fat.
In addition, “marbling” affects its taste. We have especially valued marbling on beef as a symbol of high quality so that it is the key to grade beef. However, the marbling fat in the beef is never too rich. Indeed, it will almost melt in your mouth as you put the piece in your mouth. The marbling is the evidence that cattle have been specially raised in the vast, lush wilderness using carefully selected feed, pure water, and clean air.
We are sure that once you taste “Wagyu” Japanese beef, you will find the new value and taste of beef.
— quoted from the website of the Ministry of Agriculture, Forestry and Fisheries of Japan
The A5 grade Japanese Black WAGYU cattle is fed only good quality grain (corn and rice straw) and raised with scrupulous care.
Particularly good balance of fat, extremely smooth texture, and juicy flavor spreads out in the mouth. These are the unique character of WAGYU A5, the highest quality Japanese beef.
What is “WAGYU A5” ?
Beef cattle is classified into four categories: Japanese Black, Seed Japanese Brown, Japanese Shorthorn, and Japanese Polled.
It is Japanese Black of which number of breeding is the largest among them.
There are some grades for WAGYU beef, including the meat of Japanese Black, and A5 is the highest grade given only to the finest beef.
The standards of grading beef consist of Yield Grade and Quality Grade. “A” of “A5” means the yield grade, while “5” shows the quality grade.
Moreover, the Japanese beef grading system has 5 quality grades. They are (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.
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