FLANDERS AND WAGYU BEEF
Flanders beef (Belgian blue cattle) the healthiest red meat and top quality Wagyu A5 Kagoshima (Japanese black cattle - kuroge washu) beef
FLANDERS premium meat
Flanders-beef.jpegFlanders beef (Belgian blue cattle) the healthiest red meat and top quality Wagyu A5 Kagoshima (Japanese black cattle - kuroge washu) beef
FLANDERS premium meat
Flanders-beef.jpegFlanders cattle may look like they’ve spent most of their lives in the gym, but their muscle size is largely due to years of careful breeding and genetics. As the name suggests, these incredibly muscular cattle originated in Belgium. In the latter half of the 19th century, Shorthorn bulls were sent to Belgium from the United Kingdom to improve the muscle structure of the native cattle population, which was largely a dairy breed. By the 1960s, the desire was for a balanced animal that provided average milk yields and had average lean meat. After that year, in response to the demands of the meat industry and the general economic climate, Belgian beef cattle began to be bred.
flanderssFlanders cattle may look like they’ve spent most of their lives in the gym, but their muscle size is largely due to years of careful breeding and genetics. As the name suggests, these incredibly muscular cattle were bred in Belgium. In the latter half of the 19th century, Shorthorn bulls were sent from the United Kingdom to Belgium to improve the muscle structure of the native cattle population, which was largely a dairy type. By the 1960s, a balanced animal that provided average milk yields and had average lean meat was desired. After that year, in response to the demands of the meat industry and the general economic climate, Belgian beef cattle began to be bred. This was when the “double breakthrough” was achieved, as farmers began to breed their most muscular animals among themselves. Their muscle size, low fat content, and especially the tenderness of their meat made Belgian cattle a very popular breed. Some people believe that "double muscle" means that these cattle have two of each muscle, but this is not the case. The term only refers to the size of each muscle, which means that the muscles of Belgian cows and bulls are at least twice as developed as normal cow muscles. If you have trouble understanding how big and muscular these animals are, you should know that some bulls weigh more than a ton. And if we consider that this is mostly muscle... Quality of meat The breed is characterized not only by the quantity of meat produced, but also by its quality. Its high nutritional value is determined by 4 main elements: the meat is rich in high biological quality protein, in vitamins B3 and B12, in iron and zinc, both of which are in an easily assimilated form. Belgian beef is recommended by doctors and dieticians. It contains less cholesterol ( /- 45 mg/100g) than skinless chicken meat ( /- 62mg/100g). In addition, Flanders beef meat contains an average of 5% fat, i.e. 2 to 3 times less than meat produced by other breeds. Its lipid composition is characterized by a good balance of fatty acids; fats of this quality are not unhealthy. The meat is very tender due to finer fibers and a lower percentage of tough connective tissue. Flanders beef requires about 1/3 less cooking time than standard beef. It offers consumers exactly what they want: naturally lean, tender and tasty meat, produced with respect for animal welfare and food safety.
Wagyu (Japanese: 和牛, translated as "Japanese cattle") is any of four Japanese breeds of cattle. WAGYU - a Japanese cattle breed - is derived from native Asian cattle. "WAGYU" refers to all Japanese cattle, where "Wa" means Japanese and "gyu" means cow. In several areas of Japan, wagyu meat is named after the area where it is raised. Some examples are Matsusaka beef, Kobe beef, Kagoshima beef, Yonezawa beef, Mishima beef, Ōmi beef, and Sanda beef. Wagyu were originally animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – "marbling" – which provided a readily available source of energy. Wagyu is a horned breed and the cattle are black or red in color. WAGYU Breed History in Japan There is some evidence of genetic separation within the Wagyu genetic strain as far back as 35,000 years. Modern Wagyu cattle are the result of crossbreeding of native Japanese cattle with imported breeds. Crossbreeding began in 1868. The government wanted to introduce Western dietary habits and culture. During this period, the Brown Swiss, Devon, Shorthorn, Simmental, Ayrshire and Korean cattle were imported. The import of these British, European and Asian breeds was banned in 1910. The conformational variation within the Wagyu breed is greater than that between British and European breeds. The three main black strains - Tajiri or Tajima, Fujiyoshi (Shimane) and Kedaka (Tottori) - developed due to the regional geographic isolation of Japan. These breeding differences have created a Japanese national herd that is 90% black, with the remainder belonging to the red Kochi and Kumamoto strains. In Japan, there are four breeds considered Wagyu: Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. There is no Japanese Polled or Shorthorn outside of Japan. Wagyu strains have been isolated according to prefecture (state), and the breeds imported for crossbreeding have not been the same in each region. Wagyu beef production in Japan is highly regulated and progeny testing is mandatory. Only the best proven genetics are kept for breeding. Realizing the value of their unique product, the Japanese government banned the export of Wagyu and declared them a national living treasure. Kagoshima Wagyu Kagoshima Wagyu is an emerging favorite among Wagyu connoisseurs, prized for its full, robust flavor, tenderness, and consistent marbling. A breed raised on the southern Japanese subtropical island of Kyushu, Kagoshima Wagyu is the latest winner of the Japanese Wagyu Olympics, celebrated for its unparalleled level of quality and marbling. Kagoshima Wagyu cattle are raised in a warm climate with plenty of sunshine, producing the highest quality meat. Research shows that Kuroge-washu beef contains more omega-3 and omega-6 fatty acids, as well as more monounsaturated fatty acids (i.e., good fats) than other types of beef. In fact, the unique composition of A4 and A5 Wagyu means that it melts at room temperature, so it’s no exaggeration to say that it “melts in your mouth.” This is just one more reason why Japanese Wagyu is considered the pinnacle of beef. Since 1966, the Japanese beef industry has held a nationwide competition every five years to crown the best beef. It's called the Zenkoku Wagyu Noryku Kyoshin-kai (牛 kyoshin-kai), but it's also known as the "Wagyu Olympics." There are 11 award categories, one of the more interesting ones measuring fat quality. There's also an overall winner based on the average of the scores across all categories. In September 2017, Kagoshima beef won the top prize based on the overall scores of the competition. It's safe to say that Kagoshima A5 Wagyu is some of the best Japanese beef you can buy!
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