Behind the Marbling: The Quality of Wagyu Beef in Singapore
Wagyu Beef (和牛)
Wagyu comes from four breeds of cows - The Japanese Black, Japanese Brown, Japanese Poll and Japanese Shorthorn. Cross breeds of any of these are considered wagyu. The leading sources for this gourmet beef are primarily Japan and Australia. Australia exports approximately 85% of its Wagyu production worldwide and is a cheaper alternative. However, as the name Wagyu "和牛" (Translating to Japanese Cow), authentic Japanese Wagyu comes from cattle that were raised in Japan making it one of the most expensive meats in the world and especially in Singapore.
Beyond its distinguished breed, several additional attributes contribute to the premium quality and high demand for Wagyu steak.
Premium Wagyu Grading System
A highly detailed framework used to evaluate the quality of Wagyu beef. This system is essential for ensuring consistency and maintaining the high standards expected of this product. It is the primary system used in Japan, one of the most recognized standards worldwide, is based on two main scores: a letter grade (yield) and a numerical score (meat quality). The higher the grade, the better in quality. For example, cuts of A5 Wagyu would be considered the best quality Wagyu beef.
Unique Patterns in Wagyu Beef
The marbling in premium Japanese Wagyu beef is one of its most defining characteristics, setting it apart from other types of beef. It refers to the fine, web-like intramuscular fat that is evenly dispersed throughout the muscle of the meat. In Wagyu, this marbling is exceptionally pronounced and intricate.
These fats, which are not to be confused with seam fat (intermuscular fat), melts during cooking which helps to moisten and flavor the meat from the inside out. It also has a higher concentration of monounsaturated fats relative to other types of meat fat; considered healthier for the heart.
Rich Depth of Flavor and Tenderness
Wagyu is a highly versatile meat, suitable for high-heat grilling, slow cooking, or even served raw, as in sashimi or sushi. The umami of the premium Wagyu beef is most noticeable if consumed as yakiniku (grilled). High-quality wagyu cuts tends to be rich and buttery. The fats render infusing the meat with moisture which remains juicy and flavorful even when cooked beyond medium rare.
Wagyu Beef in Singapore
If you're seeking to elevate your dining experience, consider exploring the culinary delights at Juu Don. It is a Singaporean Japanese Donburi delivery scene with 10 contemporary dons that covers a range of tastes; including Gyudons.
Browse through the Juu Don menu here
Oshidori Wagyu Beef Don
Beloved by JUU Don fans, our Oshidori Wagyu Beef Don is the ultimate medley of Japanese wagyu goodness! Meticulously prepared using premium ingredients, including finely minced Wagyu beef, velvety silken tofu, crisp spring onions, all harmoniously served atop a bed of rice infused with the luxurious essence of beef fat.
Wagyu Beef Mapo Tofu Don
Another must-try beef Don is our Wagyu Beef Mapo Tofu Don. Carefully crafted with a blend of rich flavors and textures, featuring finely minced Wagyu beef, smooth silken tofu, and freshly chopped spring onions, all served over a bed of rice infused with savory beef fat for added depth and indulgence.
Experience the exquisite taste of Wagyu beef in Singapore today!