For starters, it’s pronounced wah-gyoo, not wah-goo, a mispronunciation that’s common even among American wagyu farms (and that admittedly tripped up even this intrepid reporter), says our inhouse executive chef Isaka.
And wagyu isn’t an umbrella term for just any Japanese cow. The luxury version of wagyu we all want on our plates refers to a specific breed of Japanese cattle with special genetic qualities. “There are four breeds native to Japan. Of those four breeds, one of the breeds is genetically unique,” . “It has a genetic predisposition to create this crazy marbling of fat on inside of muscle tissue. No other livestock does that.” Think of your average piece of steak. Chances are, it’ll have a fat cap on its outside. With wagyu, the cow metabolizes the fat internally, so it’s integrated within the muscle.
Wagyu is a source of many essential vitamins and nutrients and is also healthy, containing high levels of monounsaturated acids and unsaturated fats, including Omega 6 and Omega 3 oils, adding to a rich, buttery, tender and entirely flavoursome product. beef can help to reduce cholesterol levels, as part of a heart-healthy diet that includes monounsaturated fatty acids.
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