{"id":128336,"date":"2015-11-25T23:56:03","date_gmt":"2015-11-25T13:56:03","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=128336"},"modified":"2015-11-25T23:56:03","modified_gmt":"2015-11-25T13:56:03","slug":"the-emperor%e2%80%99s-beef","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2015\/11\/25\/the-emperor%e2%80%99s-beef\/","title":{"rendered":"The Emperor\u2019s Beef"},"content":{"rendered":"

\"\"<\/a>November 25, 2015<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

The first time I saw a piece Wagyu beef steak, my jaw dropped.<\/p>\n

There was more fat throughout the steak than meat. However, that\u2019s what makes Wagyu so special.<\/p>\n

It originates from Japan – in fact, the word \u2018Wagyu\u2019 translates to \u2018Japanese Cow\u2019.<\/p>\n

Cattle were introduced to Japan in the 2nd century to help pull rice cultivation equipment.<\/p>\n

In the 16th century, the Emperor directed his military leader the Shogun to enforce a law that tightly controlled the importation of Western breeds, in order to protect the genetic line of Japan\u2019s unique Wagyu cattle.<\/p>\n

The Wagyu breeds of today are a direct product of these breeding controls.<\/p>\n

There are several breeds of cattle that fall into the Wagyu category, all of which are recognised by intense marbling of fat throughout the meat. <\/strong><\/p>\n

This results in the meat being very juicy, flavorsome and tender.<\/p>\n

Wagyu meat is highly sought after and therefore quite expensive.<\/p>\n

It is well documented that Japanese beef farmers used to increase the fat content even more by massaging the live animal\u2019s muscles and adding beer and sake to their feed.<\/p>\n

Wagyu beef produced in Japan is the most expensive and is usually branded with the name of its region, such as the world famous \u2018Kobe\u2019 beef.<\/p>\n

Australia received its first Wagyu genetics in 1991 (from Canada) and through cross-breeding has since become one of the largest Wagyu producers outside Japan.<\/p>\n

I once read that some Margaret River Wagyu cattle have red wine added to their feed. And if that’s true,
\nthese animals would have to be some of the most pampered in world!<\/p>\n

I\u2019ve cooked with Wagyu quite a few times, but my absolute favourite dish is this one:<\/p>\n

* * *<\/strong><\/h2>\n

\"\"<\/a><\/p>\n

Wagyu Carpaccio<\/strong><\/h2>\n

Ingredients:<\/strong><\/p>\n