Chef's tip: Best to cook the patties from frozen, no need to thaw first :-)
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Woodview Wagyu
Wagyu cattle have been bred for hundreds of years and are regarded as a national treasure in Japan. In fact, for many years only the Emperor, his family and his Samurai could eat Wagyu beef.
We at Woodview Wagyu are pleased to share this mouthwatering experience with you. As the first and oldest Wagyu beef producer in Africa, we are passionate about this breed and have many years of experience when it comes to breeding superior genetics and excellent Wagyu blood lines.
We take extra special care rearing our Wagyu cattle in a pristine environment with abundant clean air where they are fed only natural ingredients – the Japanese way. Thanks to this special care our cattle produce mouth-watering, award-winning beef.
About Wagyu
The word Wagyu means “Japanese cow” and, as the name suggests, refers to a couple of cattle breeds that originated in Japan. Since Buddhist leaders prohibited the eating of flesh, these cattle were initially only selected on their ability to carry heavy loads. This ban was lifted by the mid-nineteenth century, by which time the marbling of these breeds was already entrenched.
Marbling is the word used for the intramuscular fat responsible for its succulent and flavoursome taste. The quality of the meat proved so good that Wagyu beef, for many years, was reserved only for royalty and samurais in Japan.
In 2018, the Wagyu Society of South Africa established a certification programme to ensure the integrity of the South African Wagyu beef supply chain and for quality assurance purposes.
WHAT IS WAGYU BEEF?
Wagyu cattle have been bred for hundreds of years and are regarded as a national treasure in Japan. In fact, for many years only the Emperor, his family and his Samurai could eat Wagyu beef.
‘Wagyu’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow. In most countries outside of Japan, Wagyu can refer to any of the four Japanese beef breeds (Shorthorn, Black, Poll and Brown) that have either been crossbred with other cattle breeds at varying degrees, or are purebred Wagyu cattle.
This famous breed is best known for its ability to marble. Marbling is the fine, web-like intramuscular fat found in premium quality beef, and no other breed has a genetic disposition to marbling quite like Wagyu. Unlike any other breed, Wagyu fat melts at room temperature and not only when exposed to cooking heat.
Wagyu Beef Is Healthier, Naturally. Research shows that the beef from long-fed Wagyu cattle naturally contains more Omega 3 and 6 fatty acids, as well as more monounsaturated fatty acids (the good fat) than other beef. The percentage of fatty acids affect the texture and ‘feel’ of food in the mouth, particularly in meats. This is one of the genetic benefits of the Wagyu breed and one of the reasons why Wagyu beef is regarded as the finest, most exclusive beef produced in the world. [imperialwagyu.com]