The literal translation of Wagyu is Japanese cow but don’t be deceived by the simplicity of its name. The story of how Wagyu made its way to the modern American dinner table, and why it has earned it such high praise as a premium product, is as rich and culturally-significant as the beef itself. This coveted Japanese beef tastes unlike any other meat you have tried. It has an incredible depth of flavor, predominantly because of the impressive marbling of its fat. The marbling is a result of centuries as a working cattle used in agriculture. Wagyu were selected for their physical endurance and this selection favored animals with more intra-muscular fat cells. The fat cell 'marbling' – which provided a readily available energy source, is what creates the silky texture Wagyu meat is known for. This marbling is caused by both the natural makeup of the cattle, as well as the high attention to detail in raising Wagyu properly. Caretaking for these cows is no small feat, and today’s standards still maintain traditions from early Wagyu farming in Japan.
We received some awesome Wagyu ground beef from Vermont Wagyu. I suggested we make tacos with it but Jason and Callan wanted burgers. I was surprised at the size of the burgers I got out of 1 pound of meat. Vermont Wagyu's ground beef comes in a 1 pound package of burger. There is two to three servings per one pound of burger. It ships frozen in vacuum sealed packages. I really expected it to taste different. Like, I had it stuck in my head this was going to be gamey. Not sure why. But it really is normal like a cow, ha ha. A bit smoother maybe. It was excellent, if I do say so myself!
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