Wagyu Brisket. If you’ve been competing on any one of many numerous BBQ circuits for any period of time, you’ve likely come across this mythical cut of beef and, in case you’re at all serious about successful with competition brisket, you’ve most likely given it a go. Although widely popular amongst serious competitive BBQ pitmasters, backyard cookers or these just starting out with competition BBQ often edge into Wagyu brisket little by little with varying degrees of success.
This put up sheds some light on what Wagyu brisket is, where to purchase Wagyu brisket on-line or — in some cases — native to you, and why it might be the reply to seeing higher scores within the brisket category at your future competitions.
What’s Wagyu Beef?
Traditionally, the term “Wagyu” simply means Japanese cow: ‘Wa’ that means Japanese and ‘gyu’ that means cow. Initially, these cows were used a work animals, bred and selected for his or her strength and endurance.
Wagyu breeding is highly regulated in Japan, where a system of DNA cataloging is used to track animals from beginning to slaughter. This process can be utilized by the more specialized cattle producers within the US, corresponding to Meyer All Natural Red Angus.
Japanese Wagyu are categorised into the next classes:
Japanese Black
Japanese Brown
Japanese Polled (not bred outside of Japan)
Japanese Shorthorn (not bred outside of Japan)
Today, the export of Wagyu cattle from Japan is all but prohibited, as they’re considered a national treasure. However, sometime within the late 80s and early 90s, roughly 40 full-blooded Wagyu cattle were imported to the US. Presently, only a couple of ranch operations breed 100% Wagyu beef cattle, and these herds are used to mix with other breeds of US cattle. Most of what’s sold as American Wagyu is a cross between Japanese Wagyu and either American Angus or Hereford. This cross-breeding results in beef that has the scale of Angus and the marbling of Wagyu .
The Japanese Black was primarily used as the “workhorse” prior to the turn of the twentieth Century. This breed was improved during the Meiji Era by crossbreeding with foreign breeds, and was certified as indigenous Japanese beef cattle in 1944. It is raised in most Prefectures of Japan, and more than 90% of Wagyu raised and fattened in Japan is of this breed. Fine strips of fats are discovered even in its lean meat (known as marbling). The flavour of the fat is exquisite, with a buttery, tender texture that dissolves in a single’s mouth. Slaughter age is round 28–30month with an average Japanese grade of BMS 5.6
Also known as “Akaushi (Aka =red ushi =cattle),” the Japanese Brown is raised primarily in Kumamoto and Kochi Prefectures. The Kumamoto line is the most typical with several hundred thousand in existence. The Kochi line has less than two thousand in existence and is only found in Japan. They are often distinguish by the dark points on its nose and feet. The more dominant Kumamoto line was improved by crossbreeding Simmental with Hanwoo(Korean Red), which was previously used as a “work horse” in the course of the Meiji Era. It was licensed as indigenous Japanese beef cattle in 1944. Amongst its traits is its low fat content, about 12% or less. Because it contains a lot lean meat, its tastiness and pleasantly firm texture is highly enjoyable. Its fats can also be not very heavy however is of fine texture, and has been attracting quite a lot of attention by way of its healthiness and delicate taste. Slaughter age is round 25 months and this is attributed to the decrease level of marbling averaging a Japanese Grade of BMS 3.2
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