Wagyu Beef Types Based On Ratings, Rates, And Slices

Illustration of Wagyu meat (Unsplash)

YOGYAKARTA Wagyu meat is usually understood as a high-quality meat obtained from selected cows. But did you know that there are many types of Wagyu meat that are based on three things, namely rank (grade), beef race, to pieces?

Each rating on the Wageu has its own valuation standard. This article will provide information about the type of Wagyu.

As explained earlier, Wagyu meat is judged based on grade, race, and cut. Each classification has its own judgment. Here's the explanation.

There is a special institution that assesses the Wagyu based on the quality standards of the Wagyu beef itself. In Japan, the institution is called the Japanese Meat Grading Association. The institution has a method to determine the value of the Wagyu.

The Wageu appraiser gave a symbol in the form of letters namely A, B, C, and a number symbol, namely 1, 2, 3, 4, 5. The greater the quality of meat is getting more and more over the embedded letters.

While the figures pinned after the letter signify the assessment of the appearance that is assessed from several aspects ranging from the color of the meat, the amount of fat, the smoothness or absence of texture, firmness, and marbling. The higher the number, the higher the quality of the wagyu.

One of the famous types of Wagyu is wagyu A5 meat. The privilege of wagyu A5 meat makes meat lovers often hunt for the dish.

This assessment is based on the cow race which is cut to become a wagyu. Each cow breed has its own advice and assessment. The number of cattle breeds in Japan itself is four, namely the following.

In Japan, this breed of cattle is very common. Wagyu who comes from this cow usually feels an emputation with fat that can melt in the mouth.

Different from the previous race, Agebat Washu is known to have tough meat. However, the taste of the meat is widely called unique so that it has its own deliciousness.

This cow is brownish with a larger size than other breeds of cow. The meat texture is chewy but not much fat.

This cow race is a cross between the Japanese cattle and Scotland. The meat produced is delicious but the texture is chewy.

The next type of wagyu meat is based on pieces or slices. There are several types of pieces, namely as follows.

Tenderloin is a piece that comes from the middle of the cow. This part is known to be very soft, soft, with fats that make the meat taste good.

The sirloin cut is taken from the back of the cow so that the texture is more tough. Even so, the taste is no less delicious. No wonder sirloin is also known for its superior cut.

This piece is taken in the rib and backbone area. In Indonesia this piece is known as ribs. Because it is close to the bone, this piece is known for its savory taste.

That's information regarding the type of wagyu meat. Visit VOI.id to get other interesting information.