Wagyu refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow.
The animals were originally used in agriculture for their physical endurance. The selection favoured animals with more intra-muscular fat cells, also named marbling.
The high marbling in wagyu beef gives a unique taste and tenderness and although it’s not an everyday item on the menu it certainly creates a gourmet dinner experience for which you don’t always need to go to an expensive steakhouse.
Wagyu has now spread outside Japan with Australia being the largest wagyu breed association and producers. USA, Canada and the UK are other countries where wagyu is produced.
Is Wagyu rib eye healthy?
The mono-unsaturated to saturated fat is higher than in other beef. Due to a high level of stearic acid linoleic acid, it is regarded as having a minimal impact on cholesterol levels and therefore is said to be healthier.
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