The wagyu steak is slaughtered from a special sort of Japanese beef known as Wagyu, which is exceptionally the most expensive beef in the world.
In Kenya, Wagyu is rare.
Wagyu or Japanese beef has a similar luxury status as caviar in the culinary world.
There was a period (Edo period) when Japan was practically detached from the rest of the world, which guaranteed purity of Wagyu cow breeds, raised explicitly for their special flavor.
Part of the justification of the high cost of Wagyu has to do with the breeding, and these cows are already prepositioned to have marbling though it depends upon how they are raised.
There are four main cow breedsused for Wagyu production purpose in Japan, i.e Kuroge, Akage, Nihon Tankakon, and Mukaku.
They are grain feed for 400 days, others 550 days, and others 650 days.
Wagyu has intramuscular fat cells dispersed equitably all through their muscle, which makes it very tender.
It is considered high-end beef due to its exceptional marbling, superior tenderness and exquisite flavor.
The steak contains the highest amount of conjugated linoleic acid (CLA) per gram of any foodstuff, which is about 30 percent more than other beef breeds.
Wagyu cows are normally raised by the breeder until they are 40 weeks old when they are then sold to a fattening ranch.
In the ranch, they are feed with high-energy concentrate like rice, wheat, and feed, until they are 50% fat. These feeds are extremely expensive.
The Japanese government has tight guidelines on the production of Wagyu to maintain its quality.
