FOODIES: 'Akage Wagyu (red cattle)'　 is getting popular in Japan

Wagyu (literally Japanese cow) refers to several breeds of cattle, the most famous of which is genetically predisposed to intense marbling and to produce a high percentage of oleaginous unsaturated fat. The meat from Wagyu cattle is well-known for its marbling characteristics and quality, and thus demands a high price. In some areas of Japan, beef is shipped with area names such as Kobe, Matsuzaka, Ōmi, and Miyazaki beef.

These days, healthy red cattle beef is getting popular due to the fact that black cattle contain lots of fat while the red one does not contain as much as the black one.

However, the supply does not seem to meet its customers’ demands. That is why they are at the moment trying to increase their production.

Black cattle are highly evaluated because of its taste, luster, beef color, fat marbling conditions.

However, red cattle beef is evaluated mainly on how they grow up. When the cattle are born, they grow up with their mother.
Because of the mother’s milk and stress-free environment, the baby cattle grow healthily strong.

Feeding natural grass and grazing make stress free environment for cattle.

They can get many kind of natural vitamins from grass. We found the red cattle fed by natural grass contain vitamins and unsaturated fatty acid of n-3 origin which is good for your health. Additionally, the red cattle contains greater amount of UMAMI compared to the black ones.

That is the reason why red cattle beef is more tasty, juicy, tender and of course healthy.

Try "Akage Wagyu" at the restaurant below. Cattle growing up healthy are good for our health.