Wagyu: Kobe Beef

2012
CRISTIAN YARZA
CONCORDIA INSTITUTE (NTEC)
6/1/2012
2012
CRISTIAN YARZA
CONCORDIA INSTITUTE (NTEC)
6/1/2012
WAGYU: LUXURY KOBE BEEF
WAGYU: LUXURY KOBE BEEF

GASTRONOMY

“WAGYU: LUXURY KOBE BEEF”

Name: Cristian Yarza
Establishment: Concordia Institute
Unit Standard: 22038
Version: 3
Level: 5
Credits: 10
INDEX

* INTRODUCTION
* WAGYU
* KOBE BEEF
* AMERICANSTYLE OR KOBE STYLE BEEF
* COMPARING GRADING SCALES
* TREATMENTS
* MYTH OR TRUTH
* PRICE & LEGISLATION
* COOKERY
* CONCLUSION
* REFERENCES(LINKS)


INTRODUCTION

Gastronomy is the art or science of food eating. Etymologically, the word "gastronomy" is derived from “Ancient Greek” gastér (stomach), and nómos (laws that govern), and therefore literallymeans "the art or law of regulating the stomach".
Since I have use of reason the food has been present in our lives, innovating constantly either styles for cooking or varieties of food, ensuring the conservation of men, using the best food possible.
There are many different countries with many different foods, but today we will talk about Meat, specifically “WAGYU KOBE BEEF”. We will analyse whatit is,its difference with wagyu meat, its meaning, different aspects of its history, quality, price, trends and why it is one of the types of beef more attractive for consumers in the world.

WAGYU

The word “wagyu” refers to all Japanese beef cattle, “wa” means Japanese and “gyu” means cattle, so basically means Japanese cow. This breed is genetically predisposed to intense marbling andto producing a high percentage of oleaginous unsaturated fat (Low-cholesterol).
Japan has been working with this breed for 170 years that was when the first breeding took place, starting to develop different methods and treatments to enhance the meat quality in their herds. The First bred of wagyu was in Kobe (Japan) therefore became named “KOBE BEEF”, referring to the place of origin.
There arefour breeds of Wagyu: the Japanese Black, the Japanese Brown, Japanese Shorthorn, and Japanese Polled. Although most people consider these breeds to be native to Japan, they are not truly native. There was a group of wild cattle in the Kagoshima Prefecture (on the south-western tip of Japan) that was crossbred with European cattle more than 2,000 years ago. These cattle are the progenitors of themodern Japanese Wagyu.

KOBE BEEF

Nowadays the true Kobe Beef is considered the top quality meat within the wagyu breed, and is produced in the Hyogo prefecture (of which Kobe is the capital) in Japan. Kobe beef is characterized by bright red meat and tender, flavourful meat with extensive marbling fat. The fat has a melting point of 77 degrees (Fahrenheit), meaning that Kobe beef literallymelts in your mouth (97.7 degrees F), and will melt if overheated.
Legally in order to be labelled "Kobe beef" the meat must come from a Wagyu cow born, raised and slaughtered in the Hyogo prefecture. Kobe beef generally comes from the Japanese Black breed (black breed is the best one).
In contrast, meat from a Wagyu cow can be labelled "Wagyu beef" regardless of how or where it was raised.Meat from Wagyu cows, sometimes crossbred with Angus cows (another breed), is often sold as "Kobe-style beef."

Nowadays the countries with wagyu breed:

* Japan.(Kobe beef)
* United States.(Kobe style or American style)
* Australia.(greatest breeders)
* Uruguay.
* Chile.
* Mexico.
* Argentina.
* Spain.
United States is one of the strongest competitors withAustralia in the world Market of Wagyu meat. United States has Kobe style (they brought some Wagyu cattle and crossbred them with the Angus cattle) as substitute products for Kobe beef and Australia has shown they are one of the greatest breeders being the largest exporters of the Wagyu beef to Honk Kong, China, Indonesia, Taiwan, Singapore, France and the United Kingdom.

AMERICAN STYLE OR...