In addition, Australia’s supply chain traceability systems and product integrity are second-to-none. The market is in Japan so both beef's are imported. USA beef is mainly grain feed and the cattle are pumped full of drugs. Battle of the Beef: American Black Angus vs Wagyu Beef The Cuts of Beef To make this fight fair for both contestants, the cuts used were as similar as possible: Two beautiful Sirloin Caps of the same size/weight, aged for 21 days. It had great flavor and the buttery fat, that Wagyu is so famously known for, just explodes as soon as you put it in your mouth. I think there is a large difference in taste, though. Also, Australia has very unreliable rainfall and people generally use rain barrels to collect water instead of relying on wells or getting water from reservoirs, so water often tastes different. Is the color variation due to the feeding process? However, the different names of Wagyu refer to the specific region that the cattle is raised, such as Kobe, Kagoshima, Matsusaka and Ohmi. So when you are seeking to have a great piece of Wagyu beef, try to learn as to where its coming from, what was it fed on, etc as it can tell you a story of what you’re eating and why it tastes the way it does. We take pride in the meticulous standards that have resulted in one of the world’s highest animal health statuses, not to mention our extensive traceability program. The Australian beef is similar in marble, but very different in terms of color. Chef Legasto attests that Australian beef is also delicious. South Korea is a major growth market for the US, with beef exports up 8% year on year. Could it possibly just be that the meat is no good? Another reason why Australian beef is so special is our ability to assure the biosecurity and traceability of our beef. Australia’s natural borders create a sea barrier between Australia and neighbouring countries and the livestock industry has implemented several initiatives to ensure the biosecurity and traceability of … It’s simply cheaper. The Australian beef is similar in marble, but very different in terms of color. Steak Battle: Choice vs Prime Filet Mignon, Older Post Argentinean Beef Versus American Beef. Perfect Reverse Sear: Finish over Live-Fire or Cast Iron? Wagyu refers to a class of cattle breed that is highly marbled and thus desired for its taste. Most American meat is produced from feed lots, where cattle are finished on a high grain diet. I imagine that changes the quality of the meat slightly, but who knows. Not only is Wagyu a delicious and mouthwatering treat, but it is also one of the healthiest steak you can have, it has very low cholesterol and its fat is also aligned with the health benefits of the fat in salmon and olive oil. In order to get high-quality meat and the great marbling, it takes an approximate of 2.5 years before the cattle is ready. Charcoal is charcoal, right? Derived from … Wagyu cattle's ge (Actually, a similar topic came up in another subreddit and this article does a better job explaining beta carotene than I will). Whether it’s chuck, brisket, rib, loin, round, plate, or flank, the most important thing you need to know is how to cook it. Cattle here are killed younger than a lot of places which means it will have less marbling. I gave it two stars because what I did receive was great but still the disappointment on not receiving what initially was my main thing I ordered. The increase in popularity of tender and well-marbled beef in the United States has led to the creation of American Style Kobe Beef (or American Kobe). The best way to cook a Wagyu steak in a grill, is by using a cast iron pan. on 07/25/08 at 10:27 AM. Meat is also often treated with carbon monoxide during the packaging process to keep free oxygen from it and keeps it from turning brown. No more 'what's the cheapest fuel I can buy.' “When you say Australian beef, it is more herby in taste, earthy and beefy in flavor. If you see Kobe in a menu or at store there is a high chance that it’ll be an American or Australian crossbred Wagyu. In this case, the price is always a good indicator, if the price is anything short of $50 per ounce then most likely it's not Kobe. Breeds of cattle, feeding practices, temperature differences, water quality, the way meat is processed. Do you know what feed is most commonly used in Australian beef? Shipping is alway quick and a great product! This one is rated 6-7 on the BMS, and I was not able to get the same amount of flavor as the Australian cross bred. The same goes for naturally raised Australian lamb. 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