Ever wondered what’s so special about Japanese Wagyu beef? We’ve looked into how it got to Wales, what makes it taste so delicious, and how you can cook it yourself. Click the titles below to skip straight to them.
Ifor Humphreys’ Happy Cows
Ifor Humphreys is like most farmers; he gets up with the sun every morning, drives a tractor, and milks his cows. However, that’s where most of the similarities end. For the last seven years, Ifor has been breeding Japanese Wagyu cattle.
The term Wagyu literally means ‘Japanese beef’,and, up until the 1970’s, the cattle were only found in Japan. Ever since then, the beefs’ renown has been growing, and is now widely regarded as the best tasting beef in the world – with the price tag to match.
Watch the video below to find out how the Wagyu cattle made their way to a little village in Wales. You can even find out if they prefer drinking dark or light beer!
Wagyu Beef – A Tender Temptation
Wagyu beef is the most expensive beef you can find. In Japan, production is strictly monitored to ensure that only the best beef is produced, and prices can be as high as £500 per kilo. In Britain, the prices are a bit lower, but can still set you back £200 per kilo.
The high level of intramuscular fat gives the beef its heavily marbled look. This is spread through the entire piece, compared to thicker ribbons found on most steaks, giving each bite the perfect ratio of fat to meat.
Also, the fat has an extremely low melting point. Kobe beef, the most famous strain of Wagyu beef, has a melting point as low as 18°C. This means that it quite literally melts in your mouth.
It’s hard to describe how Wagyu beef tastes, but you can tell that there’s something special about it. The signature fat gives the beef a deep richness, delicately balanced with mellow flavours – you just know that it’s not your everyday piece of beef.
Three Delectable Beef Recipes
If all this talk of delicious food has made you hungry, why not try one of the recipes below? All three taste amazing, with or without Wagyu beef.