Wagyu Beef in Japanese Logo Mighty Family of Japanese

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It melts in your mouth like smoothen caramel, leaving the silken finish of beefiness and butter on the natural language. And here in Hong Kong, we sure dear our Wagyu. It might surprise you to know that Japan's biggest export marketplace for Wagyu is Hong Kong which bought 353 tons in the first six months of 2017, with the U.Due south. coming in next with 201 tons.

Wagyu beef is so richly marbled with fat it appears pink

Yet, there'southward much confusion when it comes to Wagyu—grades, lineage, prefecture names all brand for a perplexing mix. Is there a difference between Kobe beef and Wagyu? Then what is Tajima cattle? Here'southward a brief guide to the caviar of beef.

The Origins of Wagyu

This lesson won't take long. Afterwards all, Japanese beef has a history of less than 100 years, having been banned as a food product for much of the state's feudal era. During this Edo Period, Japan's isolation from the exterior globe ensured the purity of its livestock, bred equally draught animals for the cultivation of rice.

The Meiji Restoration in the late 1800s lifted the ban on the consumption of beef and in 1919, the government introduced the registration of Japanese cattle and the term 'Wagyu' was created.

The well-nigh pop breed of Wagyu is the Japanese Black

The Breeds of Wagyu

'Wagyu' translates simply equally 'Japanese cattle'. And under this umbrella term are four official Wagyu breeds: the Japanese Black, the Japanese Brown, the Japanese Poll and the Japanese Shorthorn.

The almost popular breed of Wagyu is the Japanese Black, bookkeeping for over 90% of the country'southward cattle. Within the Japanese Black brood, there are iii bloodlines—Tajima, Kedaka and Shimane—and only pure Tajima, bred, raised and slaughtered in the Hyogo Prefecture are certified as Kobe beef. Tajima Wagyu is prized for its ability to develop extremely high degrees of marbling, and each year, just a few thousand cows are certified Kobe, making it exceedingly rare.

In fact, it wasn't until Feb 2012 that the first Kobe beef shipment was sent outside Nihon—to Macau. Fifty-fifty today, less than x% of it is exported out of Japan.

Wagyu makes for exquisite sushi and sashimi

The Grades of Wagyu

The Nihon Meat Grading Association gives each carcass a score based on its yield (A, B or C) and level of marbling, compactness, color and overall quality (1-5), with A5 beingness the highest possible score.

The marbling in a serving of A5 Kobe is so fine and high that the meat can appear a pastel pink or even white, slightly sweetness to sense of taste, and so buttery that information technology is usually eaten only in small amounts. No American-sized steaks hither.

Grilling Wagyu chop-chop renders the fatty and makes it meltingly tender

Instead, Wagyu is commonly sliced and seared or grilled quickly on a hot pan, the fat rendering and then quickly y'all could use a fork to cut the meat. Another delicious way of enjoying Wagyu is sukiyaki or shabu-shabu where the slices of beef are cooking briefly in boiling goop. Purists might even cull of savour the meat'south total natural flavours past eating information technology raw, sashimi-style.

If you've bought a prime cutting of Wagyu steak at the supermarket and want to try cooking it at home, chef Andrea Spagoni of Michelin-starred Beefbar recommends paying attention not to burn the meat as information technology releases more than fat than regular beef. This too means that you tin can leave out the oil or butter as you grill the meat. While you might tuck into a steak accompanied with a full-bodied red vino, Wagyu is improve paired with a lighter wine with less tannins such equally Pinot Noir.

Rachel Tan is the Associate Digital Editor at the MICHELIN Guide Digital. A former food magazine writer based in Singapore, she has a degree in communications for journalism but is a graduate of the school of hard knocks in the kitchen. She writes to taste life twice.

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