Through the meticulousness of the farmers, they will fatten up the cattle during their life to achieve the perfect level of marbling. They have specific lifestyles and diets which the farmers will oversee every day. Wagyu cattle are spoiled by their farmers. Some tasters would no doubt be turned off by the slickness or oily nature-as the fat melts, it gives almost an olive or coconut oil texture and flavour, along with intense beefiness. How does that fat taste? It’s difficult to describe precisely, but incredibly rich. This quantity of fat is one factor responsible for the delicious flavour. The mono-unsaturated to saturated fat ratio is far higher in Wagyu than in other beef, and it's these fats disintegrating during cooking which provides Waygu with its signature rich and powerful flavour. Japanese Black is known for having a higher proportion of fatty content than other meat. Also, the fat will melt in your mouth which gives it a soft texture from the first bite like no other beef you've had before. It tastes mild and natural and releases a scrumptious aroma. The smell and taste are called wagyu-kou in Japanese. After grilling, the wagyu’s flavour and sweet rich aroma comes from the white bands of fat which runs through it. Well-marbled Japanese wagyu is called Shimo-furi which means 'beautiful frosted beef'. This week will be about why wagyu beef is different from other beef. Last week, we explained what Wagyu cattle is and explained about the different breeds. What makes Wagyu special? What makes Wagyu special?
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