Is Wagyu beef worth the cost? Not to the cows who are killed for their flesh. Someone from PETA Asia took video of workers hitting a calf in the face, cows moving their tongues around randomly after being fed an unnatural diet, and cows being forced to stand in inches of feces. The upsetting video shows again that Wagyu cows, a breed that comes from Japan, don’t live the luxurious lives (full of massages and troughs of beer) that U.S. S. consumers are led to believe they do. PETA breaks down the top five reasons never to purchase Wagyu.
Wagyu beef has become one of the most coveted and expensive meats in the world, prized for its rich, buttery flavor and velvety texture. But much mystery surrounds exactly how these exclusive cattle go from pasture to plate.
As a longtime Wagyu enthusiast, I set out to uncover the facts behind the Wagyu slaughter process. In this in-depth article, I’ll walk you through the life cycle of Wagyu cattle, from birth to slaughter to butcher. You’ll gain rare insight into the specialized care, precision butchery, and regulated slaughter practices that produce this exceptionally marbled beef.
From Pedigree Birth to Pampered Upbringing
The journey begins even before a Wagyu calf is born. Only purebred Wagyu cattle, whose genetics can be authenticated through documented bloodlines, can qualify for the coveted Wagyu label. Once born, these pedigree calves receive white-glove treatment.
They live in climate-controlled barns and are bottle-fed colostrum and milk for immunity and growth Around 6 months, they’re weaned onto a diet of soft feeds The stress-free environment allows them to mature slowly into adulthood.
Life on Pasture Followed By Intensive Feeding
At 1-2 years of age Wagyu cattle relocate to open pastures to graze and forage. They continue pampered lives here until 18-30 months old when their weight hits around 1,500 pounds. Then they move to specialized feedlots for the final fattening stage.
In these facilities the cattle shift to a precise high-calorie diet of grains, corn, roughage and more. This intensive feeding promotes intense marbling, as fine white fat infiltrates the muscle. It’s this marbling that gives Wagyu its signature richness and tenderness when cooked.
Humane Transportation to Tightly-Regulated Slaughterhouses
Once Wagyu cattle reach 28-30 months and 1,500-1700 pounds, they’re ready for harvest. Trucks specially designed for cattle comfort transport them to slaughter facilities. There they’re treated humanely up until being harvested in a strictly controlled, regulated process.
The two main steps are:
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Stunning – The animal is rendered instantly unconscious via a bolt to the forehead so no pain is felt.
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Bleed out – The unconscious cow’s throat is slit to drain blood rapidly for a quick death.
Video monitoring helps enforce proper, ethical procedures. The entire process focuses on minimizing fear and discomfort.
Grading: Separating Wagyu Wheat From Chaff
After slaughter, the carcasses hang 24 hours to allow rigor mortis to set in. Next begins the crucial grading process where experts assess each carcass for marbling, color, texture and more.
Only the top tiers, graded A1, A2 or A3, can qualify as authentic Wagyu beef. Lower grades get sold off as generic beef. This discerning grading guarantees all Wagyu beef upholds extremely high standards.
Master Butchers Transform Carcasses Into Culinary Treasures
Once the Wagyu carcasses are broken into primal cuts, specialist butchers take over. Using surgical precision with their knives, they carve slabs into perfect individual steaks and other retail cuts.
These master butchers understand the intricate marbling patterns and connective tissue inside Wagyu beef. Their expertise enables them to extract the optimal texture and flavor from each cut. The end result is peak Wagyu enjoyment for discerning patrons.
Persistent Myths Versus Wagyu Reality
Despite Wagyu’s prestige, misconceptions still surround its production. Let’s separate Wagyu fact from fiction:
Myth: All Wagyu cattle get daily massages and beer.
Fact: This was an occasional old-fashioned practice, not the norm today.
Myth: Wagyu is unhealthy due to high fat content.
Fact: Actually, Wagyu has a healthier fatty acid profile than typical beef.
Myth: Any Wagyu-labeled beef is 100% Japanese Wagyu.
Fact: Only certified Japanese bloodline Wagyu beef qualifies as real Wagyu.
By knowing the authentic Wagyu beef production process, we can appreciate this rare meat even more.
A Look Into the Future of Wagyu Beef
While rooted in tradition, Wagyu beef continues evolving through technology and innovation. Selective breeding focuses on genetics for premium marbling. Sustainability measures like waste-fed models and improved grazing methods are also being implemented.
Yet amidst progress, the ethos remains providing exceptional beef through conscientious husbandry and humane, regulated slaughter. The allure of genuine Wagyu beef only grows over time.
So now you have all the inside details on how this exclusive beef makes it to the plate. Next time you bite into a butter-soft Wagyu steak, you can truly savor the painstaking care and craft behind it.
Top 5 Reasons Never to Eat Wagyu
Most cows in Japan never eat fresh grass because grazing land isn’t available. According to video released by a whistleblower, cows are made to stand in the hot sun or in their own poop when they’re not locked up in small, crowded indoor stalls with metal bars across their faces.
Mother Cows Cry for Their Calves for Days
Mother cows are caring parents who build strong bonds with their calves and the rest of their herds when they have the chance. Sadly, most cows raised for the meat and dairy industries are kept in small spaces where they can’t do the most basic things they want to do, like graze with their families and nurse their babies. In the livestock industry, calves are taken away from their mothers against their will when they are still very young. The mothers cry for days after workers take their babies away.
Why Wagyu Beef Is So Expensive | So Expensive
FAQ
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