Price Of The Mahal, What's The Specialty Of The Wagyu A5 Meat?

YOGYAKARTA Did you know that in the world of milking, there is a special assessment system used to determine the quality of meat. While the highest value for beef in the culinary world is A5. Then, what is Wagyu A5 meat?

Wagyu itself is one of the types of cattle in Japan. The country has two types of cows, namely ordinary cows orbattle cows and Wagyu cows.

What distinguishes Wagyu cows from ordinary cows is the treatment, the origin or place of cultivation, to their descendants. Thus it can be concluded that the Wagyu cow is the meat that comes from the chosen Japanese cow.

While A5 is one of the results of the assessment of the quality of the meat. It should be noted that in assessing the quality of the meat from top to bottom, the assessments of Grade A, B, and C are used. This letter is based on the proportion of meat that can be consumed from a cow.

While the numbers used in the assessment are from 1 to 5. A figure 1 is the lowest assessment, while 5 is the highest assessment.

From this it can be concluded that the Wagyu A5 meat is the best famous beef beef from Japan which has the highest level. The flour sold usually has a certificate that is equipped with information on the origin of the Wagyu cow, the date of birth of the cow and the time of slaughtering it.

Wagyu A5 meat is indeed referred to as good quality meat in its class. Even the price reaches millions of rupiah. Content creator Sisca Kohl, who uploaded premium goods, had uploaded the price of wagyu A5 meat, which is priced at IDR 7.5 million per kilo. Beyond the price, here are the privileges of Wagyu A5.

How do you feel when you bite beef, taste softer and more rotary? This sensation will be felt when you eat Wagyu A5. This type of meat has a softer texture and is waterier so that when eaten it will lumer in the mouth.

Marbling is a white fiber that usually exists on the surface of wagyu meat. Marbling is a characteristic of wagyu, it is even one of the advantages offered. The existence of marbling on the wagyu will further quench the taste of meat when consumed.

The consideration of the nutritional value contained in the meat of Wagyu A5 is also a consideration for several people. The feed given to Wagyu cattle is not just any food like ordinary cows in Indonesia. This feed certainly affects the nutritional value of the meat.

Each Chef has a different way when cooking Wagyu A5 meat. But in general, there are special treatments that must be adhered to so as not to damage the quality of the meat.

For example, when cutting the meat of Wagyu, it must be done at a cold or air-conditioned temperature. The reason is that the heat temperature will make the meat melt because of the fat on the meat. Not only that, when holding Wagyu, it must also be related to dry tissue which is thick because body temperature also has the potential to damage fat and meat.

Wagyu's mounting can't be done at first. You have to heat the pan or teflon first. After that, reduce the fire and the meat can be placed in teflon. Fasting shouldn't take too long so that the texture and taste are not damaged. The seasoning given is also not recommended too much.

That's information about the meat of Wagyu A5. To get other interesting information, visit VOI.ID.