What is Wagyu?

 “Wagyu” is a breed of cattle that originated in Japan. The term “Wagyu” literally translates from Japanese (Wa = Japanese; Gyu = Cow). Wagyu has been referred to as “the crown jewel of beef.” Initially classified as a “national treasure” by the Japanese government and described as “the most tender meat money can buy,” Wagyu cattle have grown famous on a global scale for one simple reason: Wagyu cattle produce the world’s most marbled, tender and flavorful beef (commonly known as “Kobe Beef”).

 The secret behind its deliciousness is the so-called “shimofuri” fat marbling which dissolves at low temperatures. This means that it will literally melt in your mouth, creating a truly outstanding culinary experience. When compared with US meat ratings, Kobe beef ranks at least two grades higher than Prime, in a special category the Japanese call “Platinum.” At Grace Hill we produce mostly Purebred Wagyu which also includes a little bit of Angus genetics, because we prefer not to eat a stick of butter but love highly marbled beef to grill up a thick juicy steak.

 We are not doctors or health experts, but we have done some research. In our research, we learned that Wagyu has been determined to be unlike other beef in that the  meat is generally found to be healthier when compared to common breeds. Health experts have discovered the mono-unsaturated to saturated fat ratio tends to be higher in Wagyu than in other beef, and that the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. As with many culinary traditions that originated in Japan, the country with the highest life-expectancy on earth, we believe that Wagyu can be integrated into a well-balanced diet.

“Wagyu” refers to the breed of cattle that originated in Japan. “Tajima” refers to one of the most densely marbled Wagyu breeds. “Kobe beef” refers to Tajima Wagyu cattle that are bred, born and raised in the Hyogo Prefecture of Japan and regulated by the Japanese government. Kobe is the name of the main city in this prefecture.

 Conventionally, it has been thought that our sense of taste consists of four basic, or “primary,” profiles: sweet, sour, salty and bitter. After many years of research, however, scientists and chefs (starting with 19th century Japanese chemist and food lover, Kikunae Ikeda) have begun to challenge conventional wisdom. They added “umami” as a so called “fifth taste” to the traditional flavor pallet. Umami refers to an almost mythical sensual reaction to glutamates and nucleotides. “Umami” is a literal translation of the Japanese term being “pleasant, savory taste” or “yummy”. When certain foods, like cheese, age, or when meat begins to cook under the heat of an open flame, the proteins within undergo a molecular change. In this process, the proteins are broken apart into various units, one of which is a molecule called L-glutamate — the singular molecule responsible for umami. The brothy richness of a slowly simmered tomato sauce, the depth of flavor of an aged pecorino cheese, and a steak that has been perfectly seared over charcoal all have a common root to their deliciousness - umami. We owe you one, Ikeda-san. 

 Yes and no. In reality, these three claims are based more on mythology surrounding Kobe beef than on reality. Wagyu are not given beer to drink, but like other cattle, they sometimes are fed run-off from beer breweries. The run-off is intended to stimulate appetite in cattle, most commonly among breeding bulls, and does not directly affect flavor or tenderness. The sake-massages do occasionally take place in Japan, but with the goal of keeping the cows’ fur clean and disinfected, as live animals are sold at auctions by breeders. As far as Mozart goes, there is no evidence to suggest Wagyu cattle respond specifically to any one type of music. What is beyond doubt, however, is that a stress-free life lies at the heart of producing the world’s most flavorful meat. We prefer to play our Wagyu cattle Eric Clapton. 

 For the quality assessment of premium Wagyu beef, the marbling, meat color and brightness, firmness and texture of meat, color and quality of fat are examined and evaluated. There are 2 grading systems: one for quality and another for marbling. The Japanese quality classification system has 5 quality grades: grade 1 (inferior quality) to 5 (highest quality). The marbling grading system (Beef Marbling System, or BMS)  has 12 grades. The BMS grades range from 1 (lowest marbling density) to 12 (highest marbling density). We produce mostly Purebred Wagyu at a BMS of about 7. Prime Beef with typical breeds (e.g. Angus) cannot reach higher than BMS 4-5. You need a splash of Wagyu genetics to make the magic happen.