Certain names in the food world evoke a sense of luxury and culinary excellence, and Wagyu beef is undoubtedly one of them. Renowned for its exceptional marbling, texture, and flavour profile, Wagyu has become a staple in fine dining establishments and a coveted ingredient for home cooks seeking the epitome of beef perfection. But what exactly is Wagyu? Read on to learn everything you need to know about Wagyu and the perks of buying it from your butcher.
What is the difference between Wagyu beef and regular beef?
The key difference between Wagyu and normal beef lies in the exceptional marbling that separates Wagyu. Marbling is all about the distribution of intramuscular fat within the meat, and Wagyu is renowned for its unparalleled levels of fine, evenly distributed fat throughout the muscle tissue. This high degree of marbling results in a buttery texture and a melt-in-the-mouth sensation, elevating Wagyu to a level of tenderness and succulence that regular beef often can’t match.
The fat in Wagyu beef has a lower melting point, contributing to its unique flavour profile and juiciness. It's often described as having a buttery, nutty or even slightly sweet flavour compared to the more straightforward taste of regular beef. Be sure to read up on how to cook beef to perfection to ensure you do your Wagyu justice.
Can any beef be called Wagyu?
Not just any beef can be called Wagyu. Wagyu refers to specific breeds of cattle originating from Japan, with the term itself translating to "Japanese cow." These breeds, such as the Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn, are known for their exceptional meat quality. Authentic Wagyu must be from one of these recognised breeds; even within them, strict breeding and production standards must be followed to carry the Wagyu label.
What’s the difference between Australian and Japanese Wagyu?
While Australian Wagyu beef and Japanese Wagyu are delicious, several key differences exist.
Firstly, Australian Wagyu cattle, although tracing their bloodlines back to Japan, are bred, fed, grown and processed in Australia. Most Australian Wagyu cattle are crossbred with other breeds, making them Crossbred or Purebred Wagyu. In contrast, Japanese Wagyu cattle boast a pure lineage with no crossbreeding, earning them 100% full-blood Wagyu. This exclusivity and meticulous breeding, feeding and processing in Japan contribute to Japanese Wagyu's higher cost than its Australian counterpart.
The texture and size of the beef also differ because of factors such as soil, climate and feeding techniques. Japanese Wagyu, with its longer feeding duration and distinctive sweet flavour, is notably tender and larger in size compared to Australian Wagyu. Another difference lies in marbling, a defining feature of Wagyu beef. While Australian Wagyu exhibits substantial intramuscular fat, it usually doesn't match the marbling found in Japanese Wagyu.
What are the different grades of wagyu beef?
The difference in marbling between Australian and Japanese Wagyu is reflected in the grading systems. While Australian Wagyu follows systems like AUS-MEAT and Meat Standards Australia, with marble scores from 0 to 9 and an average score of 6, Japanese Wagyu adheres to the Japanese Beef Grading System. In Japan, the Wagyu grading system is meticulous, with beef graded based on factors like meat colour and texture. The Wagyu marble score, ranging from 3 to 12, is also a crucial element in determining the quality of Wagyu. Japan’s grading includes yield grades from A to C and overall beef quality grades from 1 to 5. The most sought-after and prestigious grade is A5, where the beef exhibits the highest level of marbling, tenderness and flavour.
Is Wagyu beef healthier than normal beef?
So, how do the Wagyu beef health benefits compare to that of normal beef? Wagyu beef is known for its higher monounsaturated fats, including oleic acid, which are also found in olive oil. These fats are considered healthier for the heart compared to saturated fats. Further, Wagyu beef tends to have a more favourable omega-3 to omega-6 fatty acid ratio. While it's true that Wagyu beef offers certain nutritional advantages, like many foods, it's best to enjoy it in moderation, considering its richness in fats. In contrast, regular beef can be leaner, offering a different nutritional profile. Ultimately, whether Wagyu beef is healthier than normal beef depends on individual dietary preferences, health goals and the overall balance of one's diet.
Visit your Wagyu butcher in Melbourne
Convinced that Wagyu is for you, but wondering where to buy Wagyu beef in Melbourne? Nothing beats a butcher when it comes to buying meat, and Wagyu is no different. At Peter Bouchier, we’re proud to source all our Wagyu beef from Blackmore, an award-winning and internationally recognised producer of 100% Fullblood Wagyu beef and offer knowledge and customer service that supermarkets can’t match. We also stock sauces and stocks to elevate any Wagyu dish, whether a Wagyu steak or a Wagyu burger. Visit Peter Bouchier online or in-store for the best Wagyu beef Melbourne has to offer.
