What is so special about Wagyu beef?
Wagyu beef has a very high level of fat marbling with a high proportion of “healthy” fats. The meat is very soft and feels almost like wax. The animals lead a stress-free life, and care is also taken to limit stress during slaughter. In winter, Wagyu cows are only fed the best hay from the summer harvest, in summer they graze on the finest herbs and grass on the alm. The oxen are also fed brewer’s grains, the malt residue from the brewing process, provided by the Zilleral Bier brewery.
How is Wagyu beef stored?
After slaughter, the meat is hung on the bone for five to six weeks. Afterwards, it is vacuum-packed and shock-frosted so that only the smallest ice crystals form on the meat. The meat can then be kept at a temperature of -22°C for about a year. The Wagu beef should be taken out of the freezer the day before cooking and left to defrost overnight in the fridge. Finally, it should be left for 5 or 6 hours to reach room temperature.
How is Wagyu beef cooked?
The melting point of the fat in Wagyu beef is just 28°C. The fat is also high in monounsaturated fats and contains above average levels of omega 3 fats, vitamins and protein. As the fat within the beef melts at such a low temperature, no additional fat or oil should be used in the cooking process. The beef cooks in its own fat which gives the meat its fantastic taste.