Because they are raised by specialized breeders under strict guidelines and on a special diet, Wagyu cows have a distinctive flavor. Raising wagyu cattle can be up to ten times more expensive than raising standard beef cattle.
Because animal rearing practices have an impact on the quality of the meat, grill chefs like me pay close attention to it. To ensure that the expensive meats are as tender as they are renowned for being, the rearing procedure must be meticulous.
Many fantastical stories about wagyu cow breeding attempt to explain why wagyu beef is so expensive. So continue reading to learn how they are actually raised:
The Art of Wagyu Cattle Raising
Wagyu beef production is the most meticulous form of cattle raising. To prevent their cattle from producing tense, tough meat, Japanese farmers refined their methods to ensure that cows develop evenly marbled fat deposits.
This entails lavish treatment for the cattle, which may be their dream come true.
Only specialized breeders raise the cows used for wagyu until they are between seven and ten months old. They are then sold to a farmer for ten times the price of an average American Angus.
When they’re in the hands of the farmers, they need to follow proper care and a good diet to produce good meat. These cows are taken to feeding farms wherein they’re allowed to graze in a very peaceful environment. Consider it like the spa of cows and they’re there for quite a long time until they’re fully grown.
The cows are given lots of space to move around in their pens and more space to graze outside. The cows are cared for on the feeding farms until they are two to three years old or weigh 1,500 pounds.
Most farmers feed the cows three meals a day made up of high-energy foods. They are weighed once a month and are anticipated to gain 2 5 pounds per day.
In a Stress-Free Environment
As mentioned, wagyu cattle are raised in stress-free environments. Many people think that these cows get regular massages and classical music played for them. However, this isn’t true. Instead, they make sure to receive the best care possible to avoid tense muscles. They accomplish this by preventing the cattle from being subjected to strenuous activity and stress. To improve blood flow and assist cows in releasing muscle tension, farmers may need to use a stiff brush.
It’s extremely important for wagyu to be in a stress-free environment. Otherwise, stress can increase adrenaline, which can lead to muscle tension. As a result, you get tough meat.
Although raising wagyu cattle requires more money and time, it is unquestionably worthwhile. To produce tender wagyu beef, wagyu cattle must be bred, making it one of the most expensive and sought-after meats in the world. In actuality, only 1,000 cows are produced annually, so no restaurant or retailer will likely carry it. So, be careful! [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section].
Day in the Life of a Japanese Wagyu Beef Farmer
Can you raise Wagyu beef?
Specialty breeders raise Wagyu cows until they are between seven and ten months old, at which point they sell them to a farmer with a birth certificate attesting to their pure bloodline. Farmers have to pay up to $30,000 for each of these animals, which is up to ten times more expensive than the typical American Angus!
Is Wagyu beef hard to raise?
No steroids, growth hormones, or other medications are ever given to a Wagyu cow. Instead, they receive proper nutrition and care to prevent stress, which raises adrenaline levels and results in tough meat. This method of caring for cattle is more expensive and time-consuming than conventional methods.
Is Wagyu beef humanely raised?
The Wagyu beef cattle raising methods used in Japan are, in the opinion of TruBeef, highly cruel and out of touch with the animals’ natural instincts for a diet based solely on pasture.
Can you raise Wagyu beef in the United States?
Yes, they can, and a few farmers already do this. You might encounter the opulent meats known as American wagyu in the US. This meat is produced through the crossbreeding of an Angus cow and a Japanese purebred cow.