AHCTS
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Wagyu Beef |
US22035
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NZQA150568253 Wong Siwen
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Table of Contents
Introduction
Although beef has become a common meat product in this modern era, there are still many people that have never heard nor have tasted Wagyu beef. Most normal households will not pay US$500 (1) for a kilogram of A5 grade Wagyu steak, as the cost would probably be equivalent to a family’s weekly food budget. However, while its price is high, there are still many rich connoisseurs looking for top grade Wagyu beef which is prized for its unusual marbling, nutty-flavored, and smooth melting texture in mouth feel.
Wagyu was originally derived from Asian native cattle before Japanese farmers transformed them with special breeding techniques to prized Wagyu, literally Wa means Japanese, and Gyu means cow.
Picture(2): Wagyu bull, the black color Wagyu cattle formed 90% of all Wagyu cattle.
Wagyu beef is listed as being equal with some of the most expensive foods in the world such as Italian white Alba truffle, saffron, Almas caviar, bluefin otoro sashimi, Mutsutake mushroom, kopi luwak, bird nest, Coffin Bay king oysters, brown-lipped abalone, and foie gras.
The most expensive record of Wagyu rib eye steak once sold at Carftsteak Restaurant (3) in New York City for US$2800. However in recent years, Wagyu beef has become more common due to various countries have begun to breed the Japanese cattle. Currently, Australia has become the second largest Wagyu cattle breeder after Japan which began in early 90s, whereas in the United States Wagyu is predominantly bred in Southwest. In New Zealand, Wagyu is only bred in the South Island.
Many years ago before I attended chef school, one of my students went to Japan with her mother. She posted on Facebook, “Have you ever heard of Matsusaka steak? It is a lot nicer than Wagyu steak.” However, having further researched on Wagyu beef, I learned that all expensive Japanese beefs actually are Wagyu, and Matsusaka beef is named after the place Matsusaka where specific kind of black Wagyu cattle species raised, except Kobe beef is named differently but not after its raising Hyogo Prefecture, where Tajima Wagyu cattle species raised.
Part One: History and Background
1.1 Origin of Cattle
Through genetic study, all modern domestic cattle can be traced back to a single herd of wild ox (4) called aurochs. Aurochs roamed approximately 10,500 years ago across Asia and Europe and were classified into different haplogroups: The Africa T1, Near East T2, Europe T3 and Japanese T4, which was isolated from outside world during the Edo Period from 1603 to 1867 for more than two hundred years. The result of this was the T4 increasingly became more homogenized while being domesticated during this self-reliance era.
Picture (5): Aurochs were prehistoric wild bison; it ano be found depicted on those historic cave paintings, its last survivor died in 1627. It was a huge creature that weighed more than a ton with height more than six feet tall, it once roamed in the wild but people started to domesticate about eight thousand years ago.
Picture (6): These are the external features of aurochs’ restoration based on a bull skeleton and a cow skeleton, the brown one is a cow, its udder is barely visible.
Picture (7): This is TaurOs Project’s the first-generation cross bull, TaurOs Project is almost like the movie’s Jurassic Park where scientists tried to manipulate the genes in deoxyribonucleic acid (DNA) to bring back ancient extinct creatures and plants and let them live in a conservatory.
Japan T4 haplogroup cattle were initially raised for labor, it was due to Buddhists were banned from eating any kind of meat, especially four-legged animals. During domestication, these cattle were selected for physical prowess in order to work in rice field, forest, mines and for transportation but not for milk and meat, and their selections would be recorded based on maternal traits.
However lifting of meat eating began at 1867 during Meiji Restoration, at first Shorthorn and Devon, and then British and continental breeds were imported in succeeding crossbreed with a group of Kagoshima Prefecture’s wild native cattle in the aimed to increase cattle size and milk production, however these crossbreeds would cost more in the market but they were much inferior for work, but they are the progenitors of Japanese Wagyu.
Waygu breeding began to increase since 1953 when “Wagyu Performance Show” was introduced, it is a national show happens every five years which increasingly attracted international audience over the years.
Picture (8): This is how Bos Taurus looking like, with its prominent udder, Wagyu is a mix of T4 Japan native cattle and Bos Taurus originated from Europe.
Picture (9): The literal meaning of Wa means Japanese Gyu means cow. They were originated from four breeds: Japanese Black which reigned 90% of all fattened cattle with strains such as Tajima (6) Tottori, Okayama and Shimane, Japanese Shorthorn, Japanese Polled and Japanese Brown, which is also known as Japanese Red
1.2 Wagyu Cattle’s History and Evolution
In 1910, due to crossed-bred cattle’s productivity and meat quality had deteriorated, all crossing ceased, but after a period of time.
By 1950, when mechanization began to replace over cattle’s job, the role for cattle changed, they were raised to be slaughtered now, as there was a demand of beef in the market, evolved Wagyu beef from several breeds of cattle began to emerge.
In 1968, performance and progeny testing commenced on young healthy bulls, but these visual assessment didn’t help much until marbling index data were introduced by collecting and emphasizing to make sure 0.05points marbling index has reached each yearly, now through genetic control, marbling index has greatly improved to produce some of the top grade Wagyu, thus over times Wagyu beef has become more and more homogenized.
Picture (10): Grading of Wagyu is through yield measuring and evaluation of quality by determining its marbling, color, brightness, firmness, texture, color, luster and fat quality. A5 is only given to the finest beef, this special Black Wagyu were genetically predisposed to intense marbling so that it could produce a high percentage of oleaginous unsaturated fat, they were fed only with corn and rice straw with added sake or beer and raised with meticulous care. The difference between Wagyu beef and regular beef is Wagyu fat is evenly intercalated between the meats thus could give mouth feel of great smoothness with its juice burst and melted between taste buds, and it has more monounsaturated fats to saturated fats and also contains more omega-3 and omeaga-6 fatty acids
The most popular Wagyu in Japan raised in Kansai region are Matsusaka, Kobe and Ohmi, originally they were Hyogo Prefecture’s Tajima cattle, when these calves were sold to other Japanese regions and raised from there, hence they are named after the location they are raised. Although all these Wagyu cattle are raised in different region, however based on differentiation of marbling, they could be graded and commanded a high price.
The most elite Wagyu is “Sanda gyu (11),” which is equilibrium to Hermes’s Birkin in fashion world, besides its exquisite meats, even almost every part of sanda gyu’s offal could be turned into extra ordinary gourmet specialties by Japanese chefs. The following are sanda gyu’s offal could turn into different gourmet aperitifs.
Picture (12): This is sanda gyu’s Achilles tendon appetizer, tendon was julienne mixed with chopped spring onion, flavored by Japanese spice momiji oroshi, which is actually a paste made up of grated daikon and ponzu. In this picture momiji oroshi is kneaded into a small ball.
Picture (13): This aperitif, hatsumoto is prepared from the largest heart artery of sanda gyu. It is a very tasty dish which is merely tossed by Japanese spring onion and chili pepper and sesame oil.
Picture (14): This delicacy made from the cow’s second stomach called hachinosu, it is the honeycomb tripe flavored by white sesame sauce.
Picture (17): These are sanda gyu’s liver sashimi slices, due to sanda gyu is the most elite and most limited cattle, they were raised by the best diet, drinks and stressed free environment before slaughtered, thus even its liver is sweet with no regular liver’s iron taste
Picture (18): This delicacy is made from sanda gyu’s diaphragm, which is called harami, prepared as sushi
Picture (19): This is called mino, it is sanda gyu’s deep fried first stomach. Accompanied by Japanese chili pepper and salted curry powder dip
Picture (21): This is sanda gyu’s tongue, it is thinly sliced for shabu shabu
Picture (22): In this ponzu dish are sanda gyu’s tongue used to wrap mizuna greens, its fourth stomach, giara, and sweetbread, shubire.
Picture (23): This is sanda gyu’s rear diaphragm called harami which is accompanied by daikon.
Picture (24): This is sanda gyu’s pancreas, usually flavored by soy sauce and wasabi
Picture (25): This is sanda gyu’s connective tissue between second and third stomach, this serving is just for chewing until all its flavor is gone.
The best known Japanese Wagyu for exporting is Kobe beef Kobe beef is raised from either the castrated bull or virgin cow of Tajima-gyu the pure–bred cattle; they are raised and fed in Hyogo prefecture with its local available food and water resources.
Picture (26): Kobe beef steak in teppankaki style served in restaurant in Kobe, Japan. Usually chefs would grill the whole piece of Wagyu steak over the teppan, then before serving, the steak will cut into smaller bite size pieces. It is usually accompanied by assorted vegetables with a bowl of rice.
However there are several more variety breeds of Wagyu cattle that are highly demanded in Japan market with actually limited excess for exporting, for an example like Matsusaka beef that raised in Matsusaka which is the also the main rival of Kobe beef. These cows were at least raised for two and a half year before they were slaughtered. American could only get the chance to taste Matsusaka in year 2015 when it first introduced to Orlando state.
Picture (27): Matsuzaka Sirloin beef Teppanyaki served in a Tokyo restaurant that cost around $134, this Matsuzaka is normally cost double the price than a regular sirloin steak
Yonezawa is another most recognized Wagyu domestically in Japan, these Yonezawa cattle are raised in a region called Yonezawa in Yamagata prefecture. Only heifers are raised for Yonezawa beef, it has no beefy unpleasant smell, through long term fattening and careful raising method, just like any other Wagyu, it has good marbling and upon putting in mouth, connoisseurs could feel its sweet fat melted with flavorful meat in their mouth.
Picture (28): This Yonezawa steak cooked in teppan could be found and mainly featured in restaurants at Yonezawa region of Yamagata prefecture, this Wagyu heifers were raised for about two and a half years under long term fattening scheme to obtain even marbling
Hida-gyu is black cattle with its quality marbling appeared not just on steaks but on other parts of body included flank, shoulder, and rump made it very unique among other Wagyu cattle. It was originated about 35 years ago, by a bull called Yasufuku, it produced a total of thirty-nine thousand calves.
Picture (29): Hida beef is unique and price for due to its extensive marbling over the different parts of body instead of just appeared on regular Wagyu steaks.
Ohmi or Omi are black Wagyu raised in rich resources and scenic Shiga Prefecture, it is another high quality beef with intense marbling, with tenderness texture, special sweet and intense taste thus produced an unique fragrance upon cooked, such quality produce perhaps is contributed by its living environment. Omi is also the oldest breed amongst different Wagyu.
Picture (30): Shiga Prefecture is known in Japan for its beautiful scenic and rich local resources, thus Omi-gyu raised here has its own unique texture and flavor.
Mishima and Kuchinoshima cattle are the only two pure Wagyu cattle remained today. Mishima’s size is small compare to other Wagyu due to it has never been cross-bred with foreign cattle. It was originated from Mishima Island of Yamaguchi Prefecture.
Picture (31): These are the different looks of Mishima pure breed Wagyu, originated from Mishima Island
And Kuchinoshima is the endemic cattle of a small isolated Kuchinoshima Island of Kagoshima Prefecture, there are merely around a hundred twenty over inhabitants stay in this island.
Picture (32): These are different looks of endemic Kuchinoshima pure breed Wagyu cattle.
1.3 Grading of Waygu
Picture (33): This is how example of Japanese graded their Kobe beef from Japanese black breed Wagyu cattle (Tajima), letter A – C means yield grade, the number 1 to 5 means the quality grade
Each piece of Wagyu beef could be traced by numbering system in Japan, and its National Livestock Breeding Center (NLBC) kept the records of each cow’s details, and its history and location could be traced. And each piece of steak has a 10-digit tracking number which could be linked to NLBC database.
It is very important for professional chefs to possess the following knowledge, in order to know how to select Wagyu beef for their respective cooking methods and dish going to prepare.
The grading for Wagyu beef’s yield is from A to C, and its grading for quality is from 1 to 5. “A” of “A5” indicates the grade for the yield, whereas “5” indicates the grade for the quality. In addition, Wagyu beef’s quality grading system also use visual and touching methods to evaluate beef’s color and brightness, to check how firm its texture, whether there is luster and good fat marbling.
To grade yield for Wagyu beef, it is done by evaluating the cuts from the best part of the beef after being deboned.
Grade A indicates superior yield, Grade B tells standard yield and Grade C is inferior yield.
Marbling is the fat intercalated between beef, among the five grades of Wagyu’s marbling, 5 is the best grade, and in addition, the five grades are sub graded by using BMS. In order to evaluate beef marbling standard, BMS is identified from a range of number from 1 to 12. If grade with a number of 5 with BMS 8 -12, it indicates excellent, 4 with BMS 5 -7 indicates good, 3 with BMS 3-4 indicates average, 2 with BMS 2 indicates bellow average and 1 BMS 1 indicates poor.
Picture (34): From this picture, ones could learn to identify Wagyu marbling grade, MBS (or BMS) graded beside different pieces of steak. .Usually MBS 8-12 indicates excellent marbling score, MBS -12 is the highest score.
The Wagyu beef’s color and brightness is also being evaluated to decide its quality: 5 is the highest number and it indicates excellent, 4 indicates good, 3 indicates average, 2 indicate bellow average and 1 is poor
Top quality beef’s marbling, color, brightness, firmness and texture are rated as 5, and only fat assessments was is graded as 4, the quality grade of this beef is thus classified as grade 4.. For an example, Japanese Black beef are classified from 15 grades from C1 to A5, but and among thefor the best quality Wagyu beef, it is graded as A5 withgrade only , marbling varies from No. 8 to No. 12.
1.4 Climate, Geography, Terrain and Japanese Style of Raising Wagyu Cattles
South Japan has warmer tropical climate and its North has cool temperate climate, its north has cold winter and warmed summer like New Zealand’s climate. It is an archipelago nation with more than one hundred over active volcanoes. Like Norway, its terrain is about 70% mountainous and thus rugged.
Picture (35): Climatic zone in Japan varies from the south to its north, it has warmer tropical climate over the south and temperate cooler climate and warmer summer over the north.
Although Japan with 126 million enormous population with only area of 377,835 sq km about the size of the US’s state of California only, but Japanese have been using their limited lands wiser than any country, they would only use the land which couldn’t grow crops and rice to raise cattle.
During past four decades most of Wagyu cattle were raised in rugged terrain and isolated area over mountain side, where grazing is relatively rare, the cattle were with tethering. Due to such rugged terrain, old days Wagyu were even massaged it quitted when recently found out that massages really didn’t help much to improve the texture of meat.
As Wagyu cattle are expensive, unless the Wagyu cattle are raised by big corporation, or else most farmers would only keep small herds, as these farmers would make sure there is no accident happens during grazing, thus most cattle would live in barns and adjoining pens instead, and their living environment is very clean.
To make sure their cattle are in best well being, calves would grow up together with their mother until they weaned, and they both are confined in small pens, and also hand-fed with healthy grains. Most of Wagyu calves are creep fed with formulated nutritional food for about 90 days, these calves are weaned after ten months old, and then most of them would be auctioned.
Picture (36): Wagyu cattle in Japan are mostly raised in small shed, but the environment is clean and dry, sometimes music are turned on for them to listen, all these cattle must grow up under stress free environment, the mother cow and calves are not separated upon birth, they are stayed together until weaned, all these Wagyu are treated humanely, raised with best diet, Wagyu cattle are even offered beer during got summer to cool them.
1.5 Wagyu Cattle Breeding in Foreign Countries
Picture (37): These are the countries (according to their flags) which participated in breeding Wagyu
In 1976 (38), first batch of Japanese Wagyu bulls were sent to the US from Japan, and that’s how Americans started to breed Wagyu cattle. The subsequent batch sent to the US was three black Wagyu female and two bulls. Then in 1994, larger scale of Wagyu cattle breeding commenced when Japanese breeder Mr. Shogo Takeda began his own Wagyu raising was approved by USDA, thus more Wagyu cattle were able to ship in to the US from Japan.
Japanese Wagyu cattle are bred either with full blooded animals which are direct descendant from original Japanese bloodlines or bred differently with Angus cattle, this crossbreed is named as American Style Kobe.
These days Wagyu cattle are also raised in foreign countries, where Australia Wagyu is the largest breed association outside Japan with about three hundred Wagyu breeders. The Wagyu-cross cattle and full blood are both farmed in Australia for local consumption and also for overseas market, it is air flown to as far as to the US, Taiwan, China, Hong Kong, Singapore, Indonesia, the UK, France, Germany, Denmark. And in the US, Scotland got the most Wagyu breeders and will be reigned as the second largest Wagyu center in Europe.
Picture (39): Who says cattle don’t know what is called music? These are the lucky herd of Wagyu cattle in Australia, notice that they stayed closer to the speaker and obviously enjoyed listening to the music, this is animal music therapy which can distress the animals.
Picture (40): Welcome Wagyu to New Zealand, I wish that I can give you hongi greeting! Wagyu first reached New Zealand in 1994 and raised in Hawkes Bay by a Japanese Wagyu raising family. New Zealand Wagyu cattle is 100% grass fed thus both the milk and meat are very healthy for consuming, New Zealand has become a signature Wagyu with 100% grass fed due to its fresh air, fresh water and green glazing land available .
Picture (41): There are more chocolatey brown cattle that produced Kobe-style beef raised in the US, due to import ban, this is what American could closely taste on Wagyu or Kobe beef. If Americans want to try authentic Wagyu beefs, there are only around two hundred over restaurants selling imported Wagyu beefs.
Picture (42): These are the Highland Wagyu calves raised in Scotland, the UK. Scotland now aims to produce world best Wagyu and also become the largest Wagyu producer in Europe. This Highland raised three different bloodlines of Wagyu cattle, i.e. Kedaka, Fujiyoshi and Tajima. In art of raising Wagyu, its raisers believed that in order to successfully raised Wagyu, it requires seventy percent genetics and thirty percent die.
Part Two: Contemporary Cookery Methods for Wagyu
Wagyu cattle are bred for at least 30 months before they are slaughtered for consuming, whereas normal cattle would be slaughtered around 18 months (43) to 22 months.
As Wagyu beef is not just expensive it also has become a delicacy where connoisseurs are looking out for. Wagyu itself is already full of flavor, it is not advisable to add lots of spices or herbs to cover its authentic taste, and it is also not advisable to cook Wagyu curry beef or Wagyu bandore unless ones have eaten enough Wagyu that they got bored of its authentic taste.
Due to Wagyu texture is rich in marbling, thus it could be melted easily under high temperature or prolonged cooking. It should not grilled more than medium-rare, when both sweet fat and tender meat are cooked perfectly, its texture has melt-away mouth feel with robust flavor and an unique aroma where regular beef can’t compete with.
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2.1 Japanese Style Wagyu Beef Cuts
Picture (44): This illustrated the different cuts from Wagyu cattle, twenty nine cuts from both body and offal could be obtained.
Japanese style Wagyu beef cuts is quite different from western style’s cut, The twenty nine cuts can be obtained from carcass and offal of Wagyu are: Neck, Chuck roll, Spencer roll (boneless rid-bye steak), Sirloin, Tenderloin, Sirloin butt, Aitchbone (The rump bone or buttock), Shoulder clod, Brisket, Kalbi (Short rib, Short plate), Top round, Out side round, Knuckle, Tail, Shank, Cheeks, Throat, Under blade roast, Diaphragm, Tongue, Heart, Rumen (First stomach), Reticulum (Second stomach), Omasum (Third stomach), Abomasum (Fourth stomach also known as Giara), Liver, Larger intestine, Small intestine, and Womb
Japanese are very used to eat beef or fish in raw, they Among the offal, omasum the third stomach Japanese would often eat it raw by preparing it as sashimi, it texture is crunchy.
2.2 Wagyu in Cookery Style
Most Japanese Wagyu beef comes with superior quality between the A4-A5 range, and they are commonly prepared asTeppanyaki, Sukiyaki, shabu-shabu and Nigiri.
Picture (45): Connoisseurs’ Wagyu steak is always “rare”, in such they could taste the sweetness of the meat and its fat, the superior quality of Wagyu would give purest form of taste buds trill and enjoyment In Japan steak is often grilled over the teppan or prepared as teppanyaki style served together with teppanyaki vegetables as an accompaniment, and just before serving, it will be cut into smaller bite size.
Sukiyaki is thin slices of beef simmered in a pot of vegetables broth with soy sauce, sugar and sake. Whereas shabu-shabu is very thin slices of beef simmered in Kombu kelp broth. And nigiri Wagyu sushi is raw form of Japanese style beef tartare.
Picture (46): Sukiyaki is thin slices of beef simmered in mixed vegetables broth, and dip with egg
Picture (47): Shabu-shabu is very thin slices of beef simmered in kelp broth.
Picture (48): Nigiri Wagyu sushi, a slice of Wagyu beef is served over the top of a hand kneaded sushi rice vinegar flavored rice dumpling.
2.3 Wagyu in Cookery Style for Westerners
As Wagyu beef’s authentic taste should not be covered by other pungent ingredients, in western world of culinary it is most popular being cooked as steaks.
Picture (49): Wagyu sirloin, tenderloin or eye fillet is most popular to be cook as a steak, once it is cooked, it is rest but won’t be cut into smaller bite size like Teppanyaki steak.
And if prepared in raw form, it can be beef tartare or carpaccio.
Picture (50): Wagyu beef tartare can be prepared by dicing the Wagyu scotch fillet, then mix it with mustard, brunoise onion, a few drop of lemon and olive oil then season with salt and pepper, usually there will be an egg yolk topping up to accompany iting it.
Picture (51): This is modernized version of Wagyu beef carpaccio. The beef has to be very fresh, slice thinly, usually a mix of oil, a few drops of lemon juice, capers, salt and pepper is drizzle on the plate before placing the beef slices on it, as this will help to chemically cook the beef.
2.4 Application of Wagyu Beef to Menu
Although Wagyu beef is very expensive, it can represent your fine dining restaurant very well. There are many rich connoisseurs out there are willing to eat it and once people got a taste of it, they would always prefer Wagyu than regular beef, as also Wagyu’s non-saturated fat is much healthier choice.
Due to Wagyu’s taste, textile and flavor is so good that actually it become a very versatile produce to be prepared into all kind of entrée and main dishes. Just remember the rule of don’t let other ingredients to overpowering its original flavor.
Carpaccio and tartare are the two best for entrees and Wagyu steak served with different kind of sauce will be the best main dish. Connoisseurs who ate Wagyu beef usually demand it to serve rare, thus the steak is just slightly sealed under very hot grill, turn once, rest and serve.
Part Three: Future of Wagyu Beef
As Wagyu cattle is like gold mine amongst commercial livestock, more countries will be importing Wagyu cattle for breeding, it can be done either by crossing Wagyu with their own country’s inferior breed cattle, use the Wagyu to cross with their best cattle to aim for even better version of beef, or just raise pure Wagyu cattle alone, as it has international market value.
3.1 Popularized of Wagyu Beef
Although New Zealand is a country with agricultural background, has its own beef, but many Kiwi people still never heard of Wagyu beef, not until Wagyu cattle began to raise in South Island, New Zealand (52) in 2012. Now the only available supermarket where consumers could buy Wagyu beef is in New World (53).
Picture (54): This is how New Zealand Bred Wagyu beef looking like
3.2 Potential of Wagyu Cattle Raised in New Zealand
Due to Wagyu beef texture and flavor is unforgettable, once people tried it once, they will go for it, hence the future of New Zealand Wagyu breeding has a very optimistic future, also the increase of Asian population in New Zealand, it helps the sales of beef. Chinese usually would slice their beef to prepare the ever-popular dish, beef slices stir-fry with green bell pepper or mixed vegetables.
To raise Wagyu cattle in New Zealand will have higher chance to success due to New Zealand got fresher air, good water, more natural agricultural feeds for the cattle and also the grazing land is vase and less rugged than Japan’s grazing landscaping.
3.3 Benefits of Wagyu Cattle Raised in New Zealand
Although New Zealand cattle farmers have been raising cattle so long, they have not learned how to treat animals properly, it is the hidden facts in New Zealand cattle farming cruelty scene (55), how new born calves were abused etc.
Surely New Zealand cattle farmers could learn about Wagyu cattle raising is how Japanese treat their cattle, if the cattle is treated good, if they don’t suffer much stress and pain during slaughtering, the beef will result in the top quality form.
Conclusion
I really think beef cattle have bad fate since their first breath on earth, as it like they own human beings their last life, thus they were reincarnated since thousand year ago to pay their due on earth, they were at first raised for labors to work in fields and help to transport heavy goods, then after Noah’s flood, cattle could even offend God, when God issued new rule to his people, cattle were listed as permissible meat to eat.
From the point God allowed human beings to eat cows after Noah’s flood, it also indicated that human beings originally were mainly vegetarians but would only choose certain animals used for sacrificing and offering to their God, in such case they wouldn’t adapt as a beef eater immediately but it is through a lengthy time. Especially cows were human beings’ best friends in the field, and it probably happened that one day when food became scared during famine, thus cattle were “murdered” for their meat, then human beings found their meat irresistibly delicious.
Thus if you were going to be reincarnated as a cow, you better bargain with the host of the hade that you wanted to be born as a calf in India, as obviously most Indian still believe in an ancient religion that kept the ancient rule with such belief that cattle should be treated as an holy animal, and thus India would be the only place on earth that the human being there wouldn’t slaughter you after you provided them so much service for them, That’s the only place on earth has so called cattle rights!
Or if the host of the hade gave you no choice, then you should choose to become a Wagyu cow or bull with unusual marbling, or the animal-version Arnold Schwarzenegger to produce as equilibrium and bountiful unusual offspring to release another new famed Wagyu like Hida-gyu, in such case your cow name could be listed in the Japanese Wagyu record just like Wagyu bull Yasufuku. As we all have to die once, it’s better eat good, live well and being treated well before a quick dying without much pain, as Wagyu cattle has to be slaughtered in such a way under minimum stress and pain to produce best quality beef.
Beef has been considered as a red meat, which is not recommended by doctors, as its fat is considered as saturated fat, but for Wagyu’s fat especially those which are purely grass-fed, it’s fat is just as good as olive or avocado oil, it contains high non-saturated fat, a healthier version of fat.
Among all human races, Japanese would come to an extent breeding, raising and monitoring their cattle’s fattening regime with special diets and stress-free environment since calves, as Japanese believe that such regime could help to produce good marbling beef with sweet taste, unusual tender texture and good fragrance. This unique selective ways that Japanese practice in breeding and raising cattle resulted Wagyu beef as one of the best gourmet delicacies on earth.
Hyperlink Reference
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20. Picture: https://tomostyle.wordpress.com/2011/06/29/%E3%81%95%E3%82%93%E3%81%A0%E3%80%80sanda-tokyo-japan/
21. Picture: https://tomostyle.wordpress.com/2011/06/29/%E3%81%95%E3%82%93%E3%81%A0%E3%80%80sanda-tokyo-japan/
22. Picture: https://tomostyle.wordpress.com/2011/06/29/%E3%81%95%E3%82%93%E3%81%A0%E3%80%80sanda-tokyo-japan/
23. Picture: https://tomostyle.wordpress.com/2011/06/29/%E3%81%95%E3%82%93%E3%81%A0%E3%80%80sanda-tokyo-japan/
24. Picture: https://tomostyle.wordpress.com/2011/06/29/%E3%81%95%E3%82%93%E3%81%A0%E3%80%80sanda-tokyo-japan/
25. Picture: https://tomostyle.wordpress.com/2011/06/29/%E3%81%95%E3%82%93%E3%81%A0%E3%80%80sanda-tokyo-japan/
27. Picture: http://whereisfatboy.blogspot.co.nz/2012/06/tokyo-steakhouse-satou-famous-matsuzaka.html
41. Picture: http://lubbockonline.com/agriculture/2011-08-10/us-grows-version-pricey-japanese-kobe-beef
45. Picture: http://www.telegraph.co.uk/foodanddrink/11406635/Whats-all-the-fuss-about-Wagyu-beef.html
55. New Zealand cattle farming cruelty scene: https://www.youtube.com/watch?v=MDA3gzvdk-w&feature=youtu.be
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