Japanese wagyu wiki

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Japanese wagyu wiki

Japanese Wagyu is a type of cattle that was developed in Japan. Japanese Wagyu are bred to have a high-quality carcass, but they also have other characteristics such as large size and marbling (the amount of fat in the meat). The best-known breed is Wagyu (or Wa), from Shizuoka prefecture on Honshu Island.

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Wagyu cattle

Wagyu cattle are a breed of beef cattle that are raised in Japan. They are the result of crossbreeding between Japanese Black and Red Cattle, developed by Japanese farmers during the Edo period (1603–1867).

The Wagyu cattle have large, marbled muscles with high-quality fat content and tenderness. The taste and texture of this meat can only be found in Japan, where it’s called kuroge yakiniku (black grilled) or yakiniku (grilled over charcoal).

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Japanese Wagyu

Japanese Wagyu is a breed of Wagyu cattle that originated in Japan. The Japanese Wagyu breed has been selectively bred for centuries so it produces meat with high quality and tenderness. The meat from this breed is known for being very fatty, which makes it very flavorful when cooked or eaten raw. Japanese Wagyu is raised on Japanese farms where they live together with other types of beef, such as grass-fed cows and Angus cattle, making them easy to identify by the distinct coloring patterns on their coats (white spots).

(1) Japanese wagyu is the real deal; you can tell the difference between them and regular American or Australian Wagyu by looking at the rump fat area.

(2) Japanese wagyu is not authentic Japanese Wagyu; they aren’t even cows since they’re not purebred Japanese cattle. They’re “crossed” with Angus and other cattle breeds to produce a homogenized product designed to be consumed in Japan (unlike regular Japanese Wagyu, bred to be consumed domestically). Because of this, they don’t have much flavor; they taste like beef because it’s just beef with some seasonings added on top (and possibly crossbred with other breeds for commercial reasons). So basically, anyone who wants to eat beef that is high quality but isn’t A5 grade should avoid these kinds of products, despite their fancy labels on the packaging saying things such as “Japanese Wagyu,” just like one shouldn’t drink Earl Grey tea if he doesn’t want to water down Earl Grey tea. As far as I know, these products are mainly sold in Japan and sometimes overseas via online retailers such as Amazon (such as here ). Since there are so many different kinds of “Japanese Wagyu” available these days – most

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