What is Wagyu beef?

Origin and history: 

They are among the world's most sought-after and exclusive cattle breeds: the Wagyus (often better known as Kobe beef), which originated in Japan. There, this precious breed was even declared a cultural asset, so that for a long time, neither genetic material (sperm) nor meat exports were allowed to leave the country. Originally, the Wagyus, also known for their calm temperament, were used as working cattle in rice fields and mining. With the decline in agricultural work, it was noticed that the Wagyus easily deposited fat in their muscle tissue, which made their meat particularly juicy and flavorful.

Keeping and feeding: 

Due to the limited agricultural land on the island, most Wagyu cattle in Japan spend their lives in stables and rarely have free access to the outdoors. Their specially formulated feed consists of beets, grains, and brewer's spent grains, with each breeder swearing by their own unique blend. In Germany, the goal is to combine animal welfare with quality standards—and this is especially true for the Krautsandfarm. The animals live in small herds, with all the benefits that this entails, and are fed with special care.

Meat quality: 

So what's so special about Wagyu beef? Unlike other cattle, the fat in Wagyu beef isn't concentrated in spots, but rather evenly distributed in very fine marbling throughout the muscle. This makes the meat exceptionally flavorful and can be cooked to very high temperatures without becoming leathery—perfect for searing delicious steaks. Wagyu is often served in thin slices to emphasize its rich flavor.