A Japanese climate with four seasons and abundant nature
Spring, summer, autumn, and winter have a variety of seasons. At times, they provide comfort and at times, the harsh environment raises a healthy and durable organism. In addition, abundant water sources including nutrient values such as rivers and groundwater support the healthy growth of grass and cattle.
Rice that makes Japanese beef delicious
Forage, in addition to roughage and concentrated feed such as grass and rice straw, WCS (whole crop silage), which is silage of whole rice, is also fed. Especially rice straw is essential for marbling and whitening fat color. Breeding cows and pregnant cows are also grazing to produce healthy calves.
The secret of the taste of Japanese beef
Oleic acid and stearic acid are indispensable in talking about the meat quality of Japanese black beef. Among the many types of beef, Japanese black beef is known to be rich in fat. The high content of fat is one of the factors that determine its deliciousness. But it's not just that it's high in fat, it's because the majority of that fat is made up of oleic and stearic acids.
The secret of the softness of Japanese black beef
Oleic acid and stearic acid, which are greatly related to the factors that make up the meat quality of Japanese black beef, are a type of fat called unsaturated fatty acids, and have a lower melting point than normal fat. Common animal fats, such as "lard", do not melt even if the temperature is a little high, but keep the individual. However, unsaturated fatty acids, especially oleic acid and stearic acid, melt even if the temperature is quite low. The body temperature causes the fat to begin to melt, resulting in a soft texture.
Unsaturated fatty acids commonly found in cows
Among the Japanese Black cattle, the cow is said to have a high average content of oleic acid and stearic acid, which are called unsaturated fatty acids, at a ratio of 80-90%. Therefore, some brands of cattle have a requirement that they be cows as a standard for their brand.
Fat of Japanese Wagyu beef to prevent arteriosclerosis
Oleic acid is contained in a certain amount in animal fats, and it is known that olive oil is the main component. The other stearic acid is abundant in blue fish such as sardines. From these, it can be seen that oleic acid and stearic acid have the effect of making blood smooth in health.