Wagyu Is A Unique Eating Experience
There is nothing more unique than Wagyu beef. The health benefits, the intramuscular distribution, the high heat sensitivity, and the unique umami flavor make Wagyu beef a delicacy worth the extra expense.
In spite of this, many people are shocked at the amount of fat in Wagyu meat when they see it for the first time.
Some consumers may not be interested in the fattier cuts of meat.
It is said that "fat equals flavor", but doesn't this benefit diminish over time?
It depends a lot on the situation.
Are you a fan of the savory richness of a perfectly cooked steak?
Do you prefer your steak to be soft and tender that can be pulled apart with your fingers?
Do you prefer steaks dripping with natural juices?
Answering "yes" means that Wagyu does not have excessive fat.
But Wagyu meat offers much more than simply being a superior product.
Let me explain:
Wagyu Fat Is Among The Healthiest Fats On The Planet
Wagyu's fats contain some of the healthiest fats found anywhere, containing more mono-unsaturated fatty acids (MUFAs) and oleic acid than wild salmon.
This means Wagyu is a very good source of both omega-3 and omega-6 fatty acids, as its MUFA content exceeds 300% that of normal beef. Wagyu fat provides health benefits similar to olive oil and avocado.
Steaks Made From Wagyu Fat Are Juicy And Flavorful
Also, Wagyu fat is highly susceptible to heat, which can cause it to render or liquefy even at extremely low temperatures (even with a touch of your fingertips).
The culinary benefits of Wagyu are felt when this juice permeates the surrounding meat in order to create the most tender meat you've ever experienced.
Compared to other cuts of beef, Wagyu cuts are juicier, easier to chew, and require less "bite."
Wagyu Fat Produces Intense Flavors
The natural flavor enhancer glutamate, which sweetens and enhances the taste of food, is contained in high levels in Wagyu beef. In general, most meats possess an inherent richness of flavor, but Wagyu possess a powerful 'umami' flavor profile, allowing it to gain an even greater level of distinction.
A combination of this characteristic, together with intramuscular fat distribution and a low melting point, makes an amazing meat that is tender, juicy, and far more flavorful than other, less marbled types.
The ability of Wagyu fat to elevate other cuts of beef or other types of meat is often overlooked.
It is possible to pass on these savory umami flavors found in Wagyu beef to less expensive beef steaks or to your favorite meat, such as chicken, pork, or elk.
You can boost the flavor profile of nearly any meat by cooking it in Wagyu fat or rendered Wagyu juices. You should not let the Wagyu fat go to waste.
The outer fat should be cut into small pieces, then either refrigerated, frozen, or rendered in a pan as you would lard. Trimmings or rendered fat can be stored in the refrigerator or freezer for later use.
At first glance, Wagyu beef, and its distinctive marbling, can seem intimidating, however its health benefits, succulent tenderness, and extraordinary flavor more than compensate for its appearance.
Wagyu steaks are truly worth the hype! Try one today!