food

Japan's wagyu beef looks to conquer the world

22 Comments
By Anne Beade

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For cows bred for wagyu beef, that means 10 kilograms of rice straw a day,

Would this be considered grass-fed or grain-fed?

Does anybody know?

0 ( +0 / -0 )

With consumption of the famed meat known for its melt-in-the-mouth tenderness and marbled fat on the decline in Japan, producers are looking overseas to boost sales instead.

I don't know where they get this information from. They've had wagyu beef cattle in Australia for decades, but it's very unpopular. In fact, 90% of it is exported, most back to Japan. To me, it is the most overrated, overpriced and tasteless beef there is.

-6 ( +2 / -8 )

Would this be considered grass-fed or grain-fed?

Grain fed. Hence why this junk is mostly fat, with some meat in it.

-1 ( +1 / -2 )

While wagyu beef is excellent, I prefer Aussie or US beef for steak...keeps my jaw muscles in shape.

-1 ( +1 / -2 )

I don't know where they get this information from. They've had wagyu beef cattle in Australia for decades, but it's very unpopular.

I've had wagyu produced in other countries. Other than the name, it's not the same thing as what they are selling in Japan. I'll take the Japan wagyuu over wagyuu they are selling in other countries, any day of the week.

1 ( +5 / -4 )

If we wanna stop global warming and ensure we grow enough grain to feed everyone, don't we have to stop eating beef?

-6 ( +1 / -7 )

I don't know where they get this information from. They've had wagyu beef cattle in Australia for decades, but it's very unpopular. In fact, 90% of it is exported, most back to Japan. To me, it is the most overrated, overpriced and tasteless beef there is.

And your source of information?

4 ( +5 / -1 )

If we wanna stop global warming and ensure we grow enough grain to feed everyone, don't we have to stop eating beef?

No. Any other easily re searchable questions?

1 ( +3 / -2 )

If we wanna stop global warming and ensure we grow enough grain to feed everyone, don't we have to stop eating beef?

No.

3 ( +5 / -2 )

Nothing wrong with J beef as such I guess but I'm often disappointed with J steaks' (or should I say 'slices') thickness; far too thin imo.

A top quality, tender steak should be at least 3-5cm thick. j-style paper-thin steaks/slices are a nightmare for those of us who like their steak very rare/blue.

-2 ( +0 / -2 )

This type of marbled meat must be cooked the proper Japanese way.

Like you do not cook foie gras the same way as plain duck/goose liver.

1 ( +2 / -1 )

I never push my views on non-meat eating onto others (I'm the only one in my family), but the whole elaborate performance conducted to produce wagyu, just seems so, so..........alien..

The cossetting / pampering, finicky feeding, music, rub downs, patting and naming like a pet, and then to suddenly be untimely ripp'd so as to speak, to satisfy the satiable palates of the ooohers and aaahers. But perhaps they die happy in their fattydom.

I'd feel far less squirreled by all of this, if the poor beasts lead a life of natural leisure, grazing, walking / running with frequent evening lowing sessions to show their satisfaction.

But it seems cloying fatty little rosettes of wagyu, costing 2 arms and 3 legs is de rigueur.

-3 ( +0 / -3 )

I prefer Aussie or US beef for steak...keeps my jaw muscles in shape.

since your eating more protein than fat its probably far more healthier for you anyway, keep it up

-2 ( +3 / -5 )

Nothing like the fatty goodness of wagyu steak. The fat is where all the flavour is.

-2 ( +2 / -4 )

Australian beef, the best in the world! So full of hormones it'll give you wings.

Now, they're trying to ram it down our lovely British throats:

https://www.thetimes.co.uk/article/australia-to-demand-britain-accepts-hormonetreated-beef-htwf9xxsb

-4 ( +0 / -4 )

Australian beef, the best in the world! So full of hormones it'll give you wings.

oh please Australia livestock has only a fraction treated with hormones, nearly all are grassfed as they roam on huge cattle station/ranches. Australia like NZ has very stricted quaranteen practices which is why in the last 50yrs there have been almost zero outbreaks of diseases like madcow, foot in mouth, birdflue pigflue etc. Britian and Japan well you know their track record on livestock diseases. If their livestock was world class then the world would be buying it, but it doesnt, well not in quantities that matter. Facts are a biatch

0 ( +3 / -3 )

Nothing like the fatty goodness of wagyu steak. The fat is where all the flavour is.

along with all the cholesterol, almost 0 protein sustenance, hell of a price to pay just for flavoursome fat

0 ( +3 / -3 )

along with all the cholesterol, almost 0 protein sustenance, hell of a price to pay just for flavoursome fat

Food based cholesterol has been shown to have little impact on cholesterol in our bodies. Cholesterol levels in humans appear to be due to a range of other factors not related to eating cholesterol.

And you're trying to say there is zero protein in beef? Whaaaaa?

-4 ( +1 / -5 )

I see my humor went over the heads of Chips' and Stranger's heads along with everyone who thumbed down my comment.

"The meat is sublime, it melts in the mouth, there are different notes depending on the cows, some are floral, others nutty, others spicy,"

I definitely don't want floral, nutty or spicy notes in my beef. If I detect such notes in my beef I would have a beef with that. Fortunately Whoppers' beef always has a flame grilled note.

2 ( +2 / -0 )

And you're trying to say there is zero protein in beef?

you didnt read the comment, "The fat is where all the flavour is"

I was refering to the high fat content in wagyu steak, almost 0 protein and far less in wagyu steaks than say American/Australian.

1 ( +3 / -2 )

almost 0 protein

Almost zero protein in beef. Got it.

-1 ( +0 / -1 )

I think it's not good to treat cows as if they were a tool but it's necessary to do that to make delicious beef.

It's difficult to discuss...

0 ( +0 / -0 )

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