A rare steak stands out with its soft texture and incredibly tasty and fat-rich aroma. Some of the rarest snakes in the world are made through special breeds of beef. Introducing you Wagyu – the Japanese beef steak, which is one of the most expensive you can order in restaurants.
For Making Rare Steaks There Are Four Breeds of Beef That Are Slaughtered – Kuroge, Akage, Nihon Tankaku and Mukaku
Wagyu Beef – the ultimate meat is the pride of Japan
Per pound of high quality Wagyu, the cost can reach up to $200. The cows that are slaughtered for this type of meat can even reach $30,000 value each. There are four types of breeds of cows that are considered for preparing rare steak – Kuroge, Akage, Nihon Tankaku and Mukaku. Wagyu itself from Japanese means cow, and these classes are bred for physical endurance, which results in better muscular texture with fat distribution. The meat is tender and pink because The layers of muscle are surrounded with tiny portions of fat.
- Connaught Bar in Connaught Hotel, London is the Best Bar of 2020
- How Famous Brands Celebrate Halloween in 2020
- Glenrothes Distillery Releases an Exclusive 50 Year Old Single Malt Scotch Whiskey
- Top Fresh Whiskies of 2020 that will Satisfy Your Palate
One of the reasons for this rare steak price is that the country regulates how many cows are slaughtered each year, trying to maintain the high demand of these extremely tasty beef. Moreover, not every type of wagyu is sold in the home country.Only types from A5 to A3 are allowed for purchase. The highest grade is A5, so it is costlier.
Wagyu Fattening Process Is Not a Cheap Business, Though It Has Some Myths in the Eyes of People
Because of the unique taste and pricing of wagyu beef, there will be many myths around how these cows are taken care of in their farms. Some people still believe these cows are grown on non traditional nutrition, such as beer intake. Farmers usually do the fattening process in a common way – fiber and high energy mixture is the most popular.
These may contain hay, rice, wheat etc. Over the course of two years these cows are fed 3x in 24 hours. It helps them generate 50% fat, unlike the other feeding methods. It is not only the amount of food given to these cows but also the import price that adds to the overall value. The tenderness comes from female wagyu. However, Kobe beef is also on the menu of some restaurants, even though it is bull meat and not perfect for burgers.
A5 Miyazaki Beef Is Soft and It Is Multiplied Once Farmers Add Olive Peel to the Cow Food
No need to add a slice of butter – the texture is soft ‘n’ juicy enough
A5 Miyazaki is the highest value breed which is ideal for sandwiches. Even though you don’t add any cheese or butter to Miyazaki, this beef is just the reminder of super soft rare steaks. When these cows are fed on olive peels that are pressed in their high energy food, it results in A5 Olive wagyu – a maximum tenderness and price from 120$ to 300$ for a rare steak. Other versions of wagyu beef are stiffer when they melt from frozen state.
The International orders from around the world make the business of rare steaks quite attractive in Japan and every year the demand grows and grows. However there are crossbred alternatives in today’s market from countries like Australia, the United Kingdom, the USA that try to produce it in their own farms.