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The Wagyu cattle that produce this highly prized meat were introduced into Japan in the second century as work animals, used in rice cultivation. As beef consumption became more prominent in society, farmers began hiring workers to massage the animals' backsides to improve meat quality. The mountainous topography of the islands of Japan resulted in small regions of isolated breeding, yielding herds that developed and maintained qualities in their meat that differ significantly from all other breeds of cattle. Herd isolation and distinctive feeding techniques which resulted from the limited land availability have led to distinguishing features that make the meat both superior in marbling and in the ratios of unsaturated versus saturated fats. -- Wikipedia
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1 comments:
Have looked around for Kobe, not sold locally.
But Coleman black angus is one of the very best I've had. But unfortunately also stopped carrying it locally.
So I had to hunt for them on the net--turns out their method is to dry age the beef which intensifies the flavor. Kind of a lost art now because it loses more moisture (and thus weight) so you dont find too many dry aged beef.
But this article is making me hungry...
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