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In the United States, some Japanese Wagyu cattle are cross-bred with American Angus stock. Meat from this cross-breed may be marketed as "American-Style Kobe Beef", [79] or "Wangus", [80] although many American retailers simply (inaccurately) refer to it as Wagyu.
Before the 19th century, beef was not typically a part of the average Japanese diet. [2] Farmers in the Mie Prefecture would raise smaller and more muscular, female cows to do agricultural work. [2] When westerners introduced them to eating beef, farmers began to raise the cows to have traits that were more favorable for human consumption. [2]
Translated as "Japanese cow," Wagyu is the rare type of beef whose genetic makeup diverged from other cows some 35,000 tears ago, and it's been bred to have the most intra-muscular fat, a key ...
Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. [1] The meat is a delicacy, valued for its flavour, tenderness and fatty, well-marbled texture.
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Wagyu beef has been popular in the United States for some time, but it suddenly seems especially hot in Wichita with a new shop coming to the west side and a store on the east side rebranding to ...
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