What is marbling in meat?

Wagyu meat gets its finer taste due to the marbling. Thus it has the higher ratio of mono unsaturated fat content comparing to all other breeds of cattle stock. Thereby the meat ensures much lower content of cholesterol in it. Marblings are visible with naked eye thus enabling buyer to actually judge the quality of beef. Evenly distributed fat material throughout the muscular chunk instead of one stop deposition is known as marbling. Wagyu is the only breed capable of rapidly increasing marbling in itself. Wise and obviously wealthy people concerned about health would prefer to replace their normal beef with superior Wagyu beef.

Do Wagyu cattles really drink bear?

Kobe beef of Japan is now a trademark and must fulfil certain criterion. The cattle stock must be from Hyogo prefecture and must be a tajima breed only. It must have been feeder in the farms of Hyogo prefecture. Sloughing must have been done in Nishinomiya, Sanda, Himeji, Kobe and Hyogo prefecture. Marbling ratio or so called BMS must be anywhere over 6. Must weigh 470 kg or below when weighed as whole. Some people believe that these cattle are given beer daily for food. This is proven as myth and infact some of the ingredients of beer are given to the cattle for food. For helping with low muscular activity in humid seasons, massage with sake is also given to the cattle.

What is Wagyu beef

Wagyu is the cattle breed which is genetically inclined to contain extreme marbling in its meat. Wagyu has its origin in Japan where cattle stock is generally low.