Wagyu
Way back when, around the second century A.D. a breed of "Wagyu" cattle were brought from their home on the asian mainland to the Japanese region of Kobe. Here over hundreds of generations the breeds were refined and pampered. Techniques such as massage and beer feeding were used to refine the texture and fat content (marbling) through out the wagyu. All this has since to become the well known Kobe Beef.
Often in the states we see various forms of the original Kobe. Menus may list the beef as "American Style Kobe" or "American Wagyu Beef." The difference in the end really depends on the breeder, but for the most part the Beef is wagyu cattle which has been imported and raised in the states, and or mixed with another breed or slottered as is (can not truly call it Kobe unless it is fully broken down in Japan). The French Laundry and Per Se are very fond of Snake River Farms Ranch products. Snake River Farms beef is a combination of top quality wagyu with the best American Black Angus. These cattle are raised on an all natural feed without the addition of any growth hormones, this in turn causes this cattle to grow on average of four times slower then the standard hormone feed American cattle cow. The High plain ranch and natural enviornment they are raised in eliminates any need for the beer-feeding or massaging.
Because the wagyu cattle are genetically predisposed to higher percentages of unsaturaded fat the contain more monounsaturaed fats , and actually begin to melt at room temp. Hey they can even work well with a low-cholesterol diet! So basically all the beautiful fat lends to an amazing cut of meat, which if cooked properly can be cut with a butter knife. Wagyu can almost be compared to a fine wine, in the way that it coats the palate with complex flavors, has a subtle sweetness and that lingering finish.
Often in the states we see various forms of the original Kobe. Menus may list the beef as "American Style Kobe" or "American Wagyu Beef." The difference in the end really depends on the breeder, but for the most part the Beef is wagyu cattle which has been imported and raised in the states, and or mixed with another breed or slottered as is (can not truly call it Kobe unless it is fully broken down in Japan). The French Laundry and Per Se are very fond of Snake River Farms Ranch products. Snake River Farms beef is a combination of top quality wagyu with the best American Black Angus. These cattle are raised on an all natural feed without the addition of any growth hormones, this in turn causes this cattle to grow on average of four times slower then the standard hormone feed American cattle cow. The High plain ranch and natural enviornment they are raised in eliminates any need for the beer-feeding or massaging.
Because the wagyu cattle are genetically predisposed to higher percentages of unsaturaded fat the contain more monounsaturaed fats , and actually begin to melt at room temp. Hey they can even work well with a low-cholesterol diet! So basically all the beautiful fat lends to an amazing cut of meat, which if cooked properly can be cut with a butter knife. Wagyu can almost be compared to a fine wine, in the way that it coats the palate with complex flavors, has a subtle sweetness and that lingering finish.
I love this stuff..it's incredible, what cuts are they using from the farm?
Posted by
GiuseppeWong |
10:08 PM
45 Day aged rib eye, and the wagyu callote, which is the cap of the ribeye. Its all like butter, so so good. Some of the cuts almost appear to have more fat then meat. we even clarify the fat and use it to fork mash fingerling potatos to order..oh yeah!
Posted by
Schmidty |
5:15 PM