“Beef Plus” Article About Wagyu Beef
The attached article by Wes Ishmael was published in Beef Plus and sets forth some of the benefits of Wagyu beef compared to beef from…
Japanese Research Paper: Meat Produced By Japanese Black Cattle and Wagyu – October 2014
The attached research paper was co-authored by five Japanese scientists including T. Gotoh and H. Takahashi of Kuju Agricultural Research Center, Faculty of Agriculsture, Kyushu…
Research Paper: Relationship Of Lipid Composition To IMF In Wagyu Cross Cattle – Baithbridge – 1999
See the attached paper, published by the Department of Chemistry and Biochemistry, Uiversity of Lethbridge, Lethbridge, Alberta, Canada.
VIDEO: The Japanese Wagyu Experience: Beyond Kobe Beef – John Daub
In this 10-minute video, John Daub, the producer of "Only In Japan" investigates Wagyu beef produced in the Tottori prefecture, which won the 2017 "Wagyu…
Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids
This research paper, originally published in the International Journal of Food Science, provides a wealth of scientific information regarding the higher quality of lipids in beef from Wagyu and Wagyu-influenced cattle.
ABSTRACT:
Extreme marbling or intramuscular deposition of lipid is associated with Wagyu breeds and is therefore assumed to be largely inherited. However, even within 100% full blood Wagyu prepared under standard conditions, there is unpredictable scatter of the degree of marbling. Here, we evaluate melting temperature (Tm) of intramuscular fat as an alternative to visual scores of marbling. We show that “long fed” Wagyu generally has Tm below body temperature but with a considerable range under standardized conditions. Individual sires have a major impact indicating that the variation is genetic rather than environmental or random error.
Dr. Stephen Smith Presentation Regarding Wagyu Lipids To TWA General Meeting – 4/21/2017
On 4/21/2017, Dr Stephen Smith, Regents Professor at Texas A&M University ("TAMU"), and a preiminent expert on all things "lipids" presented at the Texas Wagyu…
Meat Produced By Japanese Black Cattle And Wagyu
The scientific study report "Meat Produced By Japanese Black And Wagyu Cattle", published in the October 2014 issue of Animal Frontiers, contains great information about…
VIDEO: Japan: The Wagyu Mecca – 6/20/2016 by Joseph Decuis (8:40)
In this 8:40 video, Joseph Decuis explores the history of Wagyu cattle, Wagyu beef quality, how Wagyu are fed in Japan, and the quality of…
VIDEO: The Secret Behind Wagyu Beef – Original Fare – PBS Food – 5/25/2016 (9:16)
This short PBS Food video shows how one small Wagyu producer raises Wagyu in the Pacific Northwest USA region, and also explores the cooking and…
Research Paper “Increasing Marbling In Beef Without Increasing Overall Fatness” – Johnson and Smith – 5/5/2016
Texas Tech College of Agricultural Sciences and Natural Resources professor Brad Johnson, the Gordon W. Davis Regent's Chair in the Department of Animal and Food…