We get a lot of request for a Wagyu Beef. We recently found a reliable supplier, so it’s on it’s way!
WAGYU is a Japanese beef cattle breed – derive from native Asian cattle. ‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu is a horned breed and the cattle are either black or red in color.
The Wagyu Beef we import into Trinidad is Akaushi. Akaushi (Japenese for “red cow”) is a Japenese Wagyu breed of cattle. The beef produced by Akaushi cattle is richly marbled with fat and produces a very tender, flavorful, and expensive variety of steak which is used in Kobe restaurants.
Beef originally carrying the title of Kobe were simply cattle from herds in the Kobe area of Japan, and could be any of four breeds of Wagyu cattle: the Akaushi (Japanese Red), the Kuroushi (Japanese Black), the Japanese Polled and the Japanese Shothorn.
Currently, the largest purebred group of Wagyū outside Japan is a herd of Akaushi cattle located in Texas. In the 1990s a shipment of cattle was brought to the US to establish the program. Previously, the only way to purchase Wagyu was from farmers in Japan. The first group was raised from a Japanese imported herd of 11 which was guarded by off-duty Texas Rangers to protect from interbreeding for over 12 years until the herd grew to over 5,000 cattle. No unauthorized brushin’!
The meat contains high concentrations of oleic acid, a heart-healthy fatty acid. Akaushi beef has a high ratio of monounsaturated to saturated fats.
Blooms is hoping to expand our range of Wagyu products. If you have suggestions on cuts you would like to see, please email us at: email@example.com