- Choose the Right Cut
- Properly Store Your Beef
- Thaw Your Beef
- Lightly Season
- Take Note of Your Cooking Time
Finding good quality Wagyu beef is difficult because cattle farmers need to raise their cows in a highly controlled environment to get a tender, fatty, and umami-rich steak. Some stores have started labeling their products as Wagyu as a marketing strategy even though the items they have aren’t the luxury version. To ensure that you’re getting authentic meat, you need to find a shop that has developed solid and reliable relationships with its suppliers.
When you buy from Fresh Fin Gourmet, you can be sure that all the items we offer are fresh and tender. We are a family-owned and -operated business that provides our customers with top-quality gourmet products. Furthermore, we have Wagyu beef online delivery services in New York, USA and can get you the ingredients you need as soon as possible.
When translated directly from Japanese, the word Wagyu means Japanese cow. These horned breed animals were first used in agriculture due to their physical endurance before people realized they make a great source of meat.
Tottori, Tajima, Shimane, and Okayama are the dominant black Wagyu strains. The most noteworthy are Tajima cattle, which are certified as Kobe beef when bred, raised, and slaughtered in the Hyogo Prefecture. Animals of this particular strain were initially utilized for their heavy forequarters, making them the perfect choice for pulling carts.
The other main breeds of Wagyu are red and were developed in Kyushu. It has two distinct main lines: Kumamoto and Kochi. Kumamoto cattle are a purebred variety created through the crossbreeding of local species in Kumamoto prefecture with Simmental cattle. On the other hand, Kochi cattle were strongly influenced by Korean breeding.
Cattle were brought to Japan from China in the second century AD. These animals were immediately integrated into Japanese agriculture to increase their farmers’ efficiency in rice cultivation.
Modern Wagyu cattle are the results of crossbreeding native cattle in Japan with imported breeds. The crossing began in 1868, when the government imported Brown Swiss, Devon, Shorthorn, Simmental, Ayrshire, and Korean cattle.
The black strains slowly evolved due to regional geographic isolation in Japan. The breeding differences resulted in cattle of different colors, with 90% of the herd being back and the remaining 10% being red. Furthermore, the production of Wagyu beef in Japan is strictly regulated, where progeny testing is mandatory. Only cattle of the very best are kept for breeding.
However, in 1997, after the Japanese government realized the value that Wagyu cattle hold, they banned the animals’ export and declared them a national living treasure. They even created Zenwa, a government institution that oversees the registry of Wagyu cattle in their country.
Wagyu cattle, two black and two red bulls, were first imported by the USA in 1975 by Morris Whitney. Japan began to reduce its tariffs on imported beef in 1989, which encouraged America to produce a high-quality product to sell to the southeast Asian country. There were several importations of quality Wagyu cattle in 1990, and these animals had the most significant influence on the US herd.
Most US-produced beef were exported to Japan until 2003. The outbreak of Bovine Spongiform Encephalopathy or Mad Cow Disease during this time discouraged other nations from importing beef from the USA.
Over the years, the level of luxury of Wagyu beef has slowly become at par with that of caviar and black truffle. The cattle required for this kind of meat have the unique genetic predisposition of containing a higher percentage of fatty acids, giving it a higher marbling score (MS).
When buying Wagyu beef for sale online, you must take note of this rating as it indicates the degree of visible intramuscular fat found within the meat, which appears as fine, white streaks and specks on the red muscle. The higher the MS, the creamier and more tender is the beef.
MS3 and MS4 beef is marked with light streaks of white fat and is the perfect place to start if you’re new to the world of Wagyu. Above this level are MS5 and MS6 beef. They are richer and more flavorful, with prominent fat webbing on their surfaces. You will also experience a creamier and more buttery bite when you eat them.
Due to their richness, MS7 and MS8 Wagyu beef are savored in slightly smaller portions than average. They melt in your mouth, making the act of eating one an unforgettable dining experience.
Lastly, meats that have an MS9 rating or higher are considered the best of the best. They are the rarest and most unique type of beef since they are hard to cultivate. If you’re planning to celebrate a special occasion or impress the savviest meat connoisseurs, then this would be the perfect pick for you.
The unique taste and tenderness of Wagyu beef have made it a popular delicacy to some people. It has a buttery yet firm texture and lustrous, red color. This highly marbled meat is very juicy and is packed with umami flavor. It also has a strong beefy taste that is more sweet than greasy.
Wagyu beef is one of the most expensive meats in the world, costing up to $200 per pound. One should note that the MS of your beef is directly proportional to the amount you would have to spend to acquire it. Its high price primarily stems from the specific conditions that the cattle need to grow in.
There is a specific way to produce top-quality Wagyu beef consistently. Expert Japanese farmers have honed their cultivation techniques to ensure their cows have evenly marbled fat deposits instead of developing tense, tough muscles.
They raise their cattle with a focus on the following aspects:
Farmers will keep these animals in pens and feed them a mixture of fiber and high-energy concentrate made from rice, wheat, and hay. This feed is often imported from other countries, contributing to the high price of Wagyu beef for sale in New York, USA has. Weighed at least once a month, a cow is expected to gain approximately 2.5 pounds per day.
Wagyu cattle are usually fed three times a day for almost two years or until they have nearly 50% fat. Only pregnant cows and breeding cattle are allowed to graze on pasture.
Additionally, farmers will never give their cows growth-promoting substances, such as steroids or hormones, to help the animals gain weight faster since this may affect the quality of meat produced. The feeding process is entirely natural, which means it takes more time than the usual methods followed in the US.
Unlike what most people think, Wagyu cattle are not routinely massaged nor serenaded with classical music. However, despite not doing any of these actions, farmers still take great care to ensure that their cows’ muscles do not become tense. They do so by creating a space where the animals under their care do not undergo rigorous activity and experience stress. Some also use a stiff brush to increase blood circulation and work out any tension in their cattle’s muscles.
Despite being expensive and time-consuming, the methods used by farmers in raising their cattle are crucial to creating soft and tender Wagyu beef for sale in New York, USA. Fresh Fin Gourmet can make sure that only the best ingredients are delivered right to your doorstep. All our products are sourced from reliable companies, which means you can rest easy knowing that our meats were from cows with a 100% vegetable diet with no hormones or antibiotics.
Since Wagyu beef is a bit pricey, it’s only normal that you want to cook it in the best way possible. Here are a few tips you should keep in mind before you start your meal preparation:
If you bought Wagyu beef for sale online, your beef should arrive entirely or partially frozen. Immediately put your steak in your freezer until you’re ready to enjoy them to avoid freezer burn.
All food contains water, which forms ice crystals when frozen. These particles migrate to the surface of your food through sublimation, which is when a substance changes directly from a solid into a gas. The loss of water molecules causes dehydration, which can cause your beef to become shriveled, dry, and tough. Furthermore, you shouldn’t store your meat for too long in storage since this may also cause freezer burn.
For those using their Wagyu steak immediately, put the meat on a plate in the fridge as soon as it arrives. The time you need to thaw your beef depends on how large it is. Usually, people allocate six hours per pound of meat.
Once it’s thawed, cook your meat right away to maximize its freshness and flavor. Take out your steak from the fridge 30 minutes before you cook it so the slab can reach room temperature before you put them on your pan. It would be best if you defrosted it until it gradually drops to room temperature so you can cook your meat evenly from its center to the edges.
At Fresh Fin Gourmet, we can provide you with quick and reliable Wagyu beef online delivery services in New York, USA. We proudly offer quality products that you can use to create mouthwatering dishes. Free delivery is also available for orders above $179.99.
Wagyu beef is considered one of the most luxurious types of meat because of its flavor as well as the hefty tag that comes along with this type of meat. Its price is primarily affected by how the cows it comes from were raised. Wagyu cattle are given a particular feed and are brought up in stress-free environments.
It isn’t easy to find meat that is this fresh or tender, which is why you need to find a reliable store that you can buy from. Fortunately, Fresh Fin Gourmet offers Wagyu beef online delivery services in New York, USA. With our help, you can have all the ingredients you need brought right to your doorstep.