Wagyu
From The Art and Popular Culture Encyclopedia
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| - | '''{{PAGENAME}}''' | + | '''Wagyu''' refers to several [[Beef cattle|breeds]] of [[cattle]] genetically predisposed to intense [[marbled meat|marbling]] and to producing a high percentage of [[oil#Organic oils|oleaginous]] [[unsaturated fat]]. The meat from wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and a high market value. In several areas of Japan, beef is shipped with area names. Some examples are [[Kobe beef|Kobe]], [[Mishima beef|Mishima]], [[Matsusaka beef|Matsusaka]], [[Shiga Prefecture|Ōmi]], and Sanda beef. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. These different breeds produce beef that range from expensive (by any measure) to extremely expensive (about [[United States dollar|US$]] 50 per 150 grams of filet steak sold retail in Japan).{{Citation needed|date=October 2010}} |
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| + | Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of [[omega-3]] and [[omega-6]] fatty acids than typical beef. The increased marbling also improves the ratio of [[monounsaturated fat]]s to [[saturated fat]]s. | ||
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Wagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and a high market value. In several areas of Japan, beef is shipped with area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi, and Sanda beef. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. These different breeds produce beef that range from expensive (by any measure) to extremely expensive (about US$ 50 per 150 grams of filet steak sold retail in Japan).Template:Citation needed
Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
