Wagyu, a breed of cattle known for its tremendous high marbling in the meat industry has scored an extraordinary rating
The owner of Amla Angus and Wagyu Farms Aqeeb Amala says Wagyu also boats a unique quality and is the most tender and rich beef in the world.
Amla says marbling is basically the inter-muscular fat looking at your normal beef.
He says the Wagyu has side fat but inside the meat it has flakes of white fat that is the marbling if you leave it at room temperature.
“It will melt away and you will see an oily texture protruding from the top of the marbling it basically breaks up the connective tissue which in turn gives the meat a soft, tender and rich taste”
Amla says Americans and Australians are still conducting research on whether Wagyu can be used as a health product in diets
“It is a rich piece of meat so you have it in small quantities but for those who don’t like fat it’s a completely different experience compared to your normal meat.”
Amla says while ordinary cattle needs to be fed for about 3 months and then slaughtered, Wagyu needs to be fed for about 2-3 years and slaughtered at a much higher weight adding that the quality of the beef is of a higher grade.
By Yazdaan Khan
To listen to the interview with Aqeeb Amla
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