All About Wagyu Beef

 

What Makes Wagyu the Most Expensive Beef in the World?

The entire world knows that wagyu beef is the most expensive beef that money can buy. This article explores what it is that makes this type of food so desirable.

Wagyu beef has been teasing palates the world over for generations now. Ever since the east and west connected, we westerners have been licking our lips in wonderment. We have also been trying to steal the secrets of the wagyu cattle breeders. It truly was only a matter of time before the cattle hopped on a ship and made it to America. Nowadays, you can buy Wagyu beef taken from the same cattle that Japanese wagyu comprises of, but right here in the states. It comes with the same reassuringly expensive price tag and its own certificate of authenticity. Here is what you need to know about what makes wagyu beef so expensive. 

HLPHOTO/SHUTTERSTOCK

Wagyu Beef: An Overview

Whether you are indulging in Japanese or American Wagyu, you can be sure that the price tag will be high enough to accommodate for the way the cows live. A wagyu cow receives better treatment than others. It is under constant supervision from a cowherd. The farms that rear these cows feed them special, strict diets. These diets alter the meat in taste and texture. You can always spot a wagyu steak because of the marbled effect of the fat threading all the way through the meat. In a traditional steak, that fat would attach to the meat in one big bulk. In wagyu, the fat lowers in cholesterol, threaded through the meat, and tastier.

Wagyu cattle are the product of Japan. As we mentioned, American cattle breeders have recently unlocked the feeds and treatment which allow the Japanese to raise hardy, tasty meat. The market has become full of imitation wagyu, and meat labelled as wagyu that doesn’t have the same high-quality. Instead, go straight to a professional source and buy your wagyu from a reputable supplier. Look for that authenticity certificate, it really does help. This Hokkaido wagyu – A5 wagyu beef striploin steak is a great example of real wagyu with real flavor.

What does Wagyu Cost?

Real wagyu imported from Japan can sell for over $200 per pound of meat, which makes it expensive when dining out. Even American wagyu can sell for hundreds. A meal in a restaurant will set you back double this. If you were physically in Japan, the meat would cost less. However, this would be a slight reduction due to the lack of export costs.

 (source)

Why is Wagyu so Expensive?

In Japan, the state governs the strict processes that wagyu cattle must go through to qualify for the illustrious Wagyu Mark. The literal translation of the word ‘wagyu’ means Japanese cow. There are four breeds: the Kuroge, the Mukaku, the Nihon Tankakon and the Kuroge. If they want to earn the stamp, though, they need to eat the right things, grow in the right conditions, and you must treat it the right way. All this takes money. A single cow can cost $30,000.

Wagyu receives its grading based on how much meat you can remove from the carcass. The Japanese will only sell the A3, A4 and A5 grades. Japanese farmers must pay taxes and tariffs on each cow. They must raise them on fattening farms where the feed is expensive. Wagyu also has special cuts which add to the price such as in Matsusaka, where they butcher virgin female cows for a better cut.

Cranberry, Nut & Orange Bread

 

 

This recipe I am sharing with you today is one which I adapted from the old Purity Flour Cookbook. That was one of the very first cookbooks I purchased not too long after I got married all those years ago. 

I had bought myself the Fanny Farmer Cookbook when I was in High School. (I've actually worn out three copies of that one.) I was at my sister-in-law's and she had the Purity book.  Back in those days the book included forms in the back that you could send away and request your own copy.

 

I sent away for it and have been using it ever since. It is filled with old standby recipes that do not change with the passing of time. I call them the classics.

This delicious tea bread/loaf is one of the classics. The type of thing you always used to see served at Tea Parties, Bridal and Baby Showers. Before everyone got fancy smancy.  

For me, it is an autumn classic, because of the cranberries. I grew up and live now, not very far from a cranberry bog. Cranberries are a very commonly used ingredient in my area.

 

 

This tasty bread falls within the Quick Bread category. Quick breads are types of bread products that do not use yeast for leavening, instead relying on baking powder and baking soda to help them rise.

They include loaves such as one I am sharing today (banana bread being a very popular one,)

muffins, biscuits, soda breads, pancakes, crackers, corn breads and scones.

 

One of their positives is that you don't have to wait for any yeast to rise. There is normally no kneading involved. They go together very quickly and, for the most part, stay fresh for days. In fact, some even improve upon time passing! 

Most quick loaf breads cut much nicer the second day, so I almost always bake them the day before I need to use them.

They also freeze very well, tightly covered/wrapped.

 

WHAT YOU NEED TO MAKE CRANBERRY, NUT & ORANGE BREAD

Very simple ingredients. Do note that the walnuts are totally optional. Not everyone likes to add them. I do. Because I am nuts about nuts!

• 2 cup (280g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 cup (200g) granulated sugar
• the finely grated zest of 1 large orange (Wash it well first)
• 1 cup (100g) fresh cranberries, chopped (rinse and pat dry before chopping)
• 1/2 cup (60g) chopped toasted walnuts (optional)
• 1 large free-range egg, lightly beaten
• 1/4 cup (60g) butter, melted
• 3/4 cup (180ml) fresh orange juice (add water to make up the full measure)
• 
  

 

If you are using walnuts, do note that I like to toast my walnuts first. This is very easily done.  Simply spread your nuts out on a rimmed baking sheet and toast in a preheated 375*F/190*C/ gas mark 5 oven for 8 to 10 minutes. Leave them to cool before using.

You can use frozen cranberries if you wish.  Chop frozen in a food processor (if you have one) and use as is. No need to thaw. 

You can also leave your cranberries whole if you prefer them that way. Today I left mine whole.

 

HOW TO MAKE CRANBERRY, NUT & ORANGE BREAD

Quick breads such as this one are always very easy to make. They usually involve not much more than whisking together the dry and wet ingredients together separately and then briefly combining them to make a batter.

Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 by 5 by 3-inch loaf tin, shaking out any excess flour. Alternately line with baking paper, buttering both the tin and the paper.

Whisk together the flour, baking powder, soda, salt and sugar in a large bowl. Stir in the cranberries, walnuts (if using), and orange zest.

 

Whisk the egg, butter and orange/water together. Add all at once to the dry ingredients and stir everything together just to combine. Scrape into your prepared loaf tin.

Bake for 50 to 60 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean.

Let stand in the pan for about 10 minutes before tipping out. Cool completely, then wrap and store for one full day before cutting.

 

Just be sure not to overmix the batter. A few lumps are actually preferable and will give you a lighter moister loaf.  Over mixing toughens the batter when it comes to loaves like these.

I like to enjoy it as it is, thickly sliced with a nice hot drink. Sometimes I will spread it with softened butter for an extra special treat.

You can make an optional sweet glaze by whisking together 1 cup (130g) icing sugar, 1 1/2 TBS of orange juice, or just enough to give you a thin glaze. A bit of orange zest can also be added.

I like it just plain. But that's me. You may prefer something to sweeten it up or dress it up just a bit!

 

Some other quick bread recipes which I enjoy and have posted on here that I think you might also enjoy are:

APPLESAUCE NUT BREAD - Moist and delicious. Nicely spiced and studded with toasted nuts. Not overly sweet either. A real winner.

CORNBREAD WITH FENNEL, CRANBERRIES & SULTANAS -This is one of my favourite of all the quick breads that I make. It is no secret that I am a huge fan of cornbread. I also happen to love quick breads with dried fruit in them, especially raisins and cranberries. Add fennel seed to anything and I am so on it! I just adore that slight anise like flavor of fennel seed! This lovely bread incorporates those three loves of mine in a most delicious way!

Yield: 8 (one loaf)

Author: Marie Rayner

Cranberry, Nut & Orange Loaf

Prep time: 15 MinCook time: 1 HourInactive time: 24 HourTotal time: 25 H & 15 M

I have been making this for years. It's an old standby that has never let me down. The nuts are optional. I don't always add them.

Ingredients

• 2 cup (280g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 cup (200g) granulated sugar
• the finely grated zest of 1 large orange (Wash it well first)
• 1 cup (100g) fresh cranberries, chopped
• 1/2 cup (60g) chopped toasted walnuts (optional)
• 1 large free-range egg, lightly beaten
• 1/4 cup (60g) butter, melted
• 3/4 cup (180ml) fresh orange juice (add water to make up the full measure)

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 by 5 by 3-inch loaf tin, shaking out any excess flour. Alternately line with baking paper, buttering both the tin and the paper.
2. Whisk together the flour, baking powder, soda, salt and sugar in a large bowl. Stir in the cranberries, walnuts (if using), and orange zest.
3. Whisk the egg, butter and orange/water together. Add all at once to the dry ingredients and stir everything together just to combine. Scrape into your prepared loaf tin.
4. Bake for 50 to 60 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean.
5. Let stand in the pan for about 10 minutes before tipping out. Cool completely, then wrap and store for one full day before cutting.

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Double Ginger Apple Crumble

 

 

 

I do not think you can find a pudding on earth more comforting than Apple Crumble.  Or Apple Crisp as it is also known in North America.  The British like to call it a Crumble, and I'm with them.

Calling something a crumble automatically doubles the appeal of it, especially where desserts are involved.  Apple desserts are a real favorite in my home non-stop, but apple crumbles are at the absolute top of the list!

 

There is something incredibly moreish about that crisp, buttery, sweet oaty topping. Add a few extras such as some some spices and its appeal builds.

When those spices come in the form of ground/powdered ginger, and minced crystalized gingerroot, well, slap my face.  This hits a home run! 

 

One thing I had to get used to living in the UK was calling the dessert course "Pudding." I can remember the first time I was asked would I like a pudding, I thought they were referring to North American Pudding and expecting to be offered a choice of vanilla, butterscotch or chocolate.

Imagine my surprise and delight when I realized I had the choice of any dessert under the sun (or at least on the menu!) In fact, they had nothing at all over there that even closely resembled North American pudding, unless you count custard and to be honest, the custard is not as thick by a long chalk as North American pudding is.

 

 

But I digress, we are talking about Crumble here. Apple Crumble. Double Ginger Apple Crumble and this, my friends, is like the Cadillac of Apple Crumbles.  Trust me on this.

With a sweet, yet somewhat tart, brightly spiced apple filling, smothered in a buttery, almost oatmeal cookie like topping, spiked with two types of ginger, you are talking about the epitome of deliciousness here. 

 

WHAT YOU NEED TO MAKE DOUBLE GINGER APPLE CRUMBLE

You most likely have everything you need in your kitchen right now to make this fabulous dessert/pudding!

For the fruity base:

• 1 1/2 - 1 3/4 lbs (680 - 775g) firm, tart baking apples (I used Northern Spy) (about 3 large apples)
• the zest and juice of 1 lemon
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• pinch ground cloves
• 1 tsp vanilla extract
• pinch salt
• 3 TBS (40g) granulated sugar

 

For the topping:

• 2/3 cup (150g) butter, melted
• 1/4 cup (50g) soft light brown sugar
• 1/4 cup (50g) granulated sugar
• pinch salt
• 1 1/2 tsp baking powder
• 1/2 tsp ground ginger
• 1 3/4 cups (245g) plain all-purpose flour
• a large handful of old-fashioned oats
• 1 TBS (or more if you really enjoy it) minced candied crystalized gingerroot

To serve: (pick one)

• Whipped cream, warm custard sauce, pouring cream or vanilla ice cream (trust me when I tell you I have seen people pick all of them at once, or at least three.)

 

You want to use a ripe cooking apple for this dessert. Today I used Northern Spy apples. Gravenstein are nice, as are Bramley (in the UK), Cortland, and Granny Smiths.  Sometimes a mix of apples will give you the best flavor.

Don't be tempted to over spice.  This is just the right amount of spice. If you liked, you could add some ground cardamom. It has a nice, almost citrus like flavor.  I have to say using orange zest and juice instead of lemon also adds a nice touch. 

When it comes to a crumble however, it's all about the topping and this topping has flavor in spades. Don't leave out either of the gingers if you can help it. If you don't have crystalized ginger, but are lucky enough to have preserved stem ginger, you can use a knob of that in its place.  Just pat dry and finely mince.

 

HOW TO MAKE DOUBLE GINGER APPLE CRUMBLE

Simple, simple, simple.

Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 9-inch square, deep baking dish.

Peel, core and slice your apples. Place into a bowl. Combine the lemon zest and juice, cinnamon, cloves, nutmeg, sugar, salt and vanilla. Pour this over the apples and toss together until the apples are evenly coated with the mixture.

Pour the apples and all their juices, etc. into the bottom of the baking dish.

 

Whisk the melted butter and both sugars together. Stir in the salt, baking powder and ground ginger. Stir in the flour and candied ginger. Add the oats. The mixture should easily form clumps. If it doesn't, add a bit more flour (1 TBS at a time) until it does.

Sprinkle the crumble mixture evenly over top of the apples. Do not compress.

Bake in the preheated oven for 40 to 45 minutes, until the apples test soft when prodded with the tip of a sharp knife and the crumble topping is light golden brown. Leave to rest for about 15 minutes.

Spoon warm into bowls, garnished with a dollop of whipped cream, pouring cream, warm custard sauce or ice cream.

 

I cannot imagine anyone not liking this dessert. It ticks all the boxes. However, if someone perchance is looking for a different apple dessert, might I suggest the following:

CARAMEL APPLE SELF-SAUCING PUDDING -A delicious apple filled pudding that sauces itself. Serve warm with whipped cream or ice cream on top! 

APPLE DUMPLINGS - So very delicious that Coleman Andrews asked for permission to include the recipe in his cookbook entitled, The British Table. I quite happily gave it to him. Tender apples encased in a beautiful flaky pastry and baked in a sweet sauce. 

Yield: 6 - 8 (depending on appetites)

Author: Marie Rayner

Double Ginger Apple Crumble

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

A beautiful apple dessert with a fresh and fruity base and a moreish buttery ginger and oat crumble topping. Enjoy with either cream or ice cream on top.

Ingredients

For the fruity base:

• 1 1/2 - 1 3/4 lbs (680 - 775g) firm, tart baking apples (I used Northern Spy) (about 3 large apples)
• the zest and juice of 1 lemon
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• pinch ground cloves
• 1 tsp vanilla extract
• pinch salt
• 3 TBS (40g) granulated sugar

For the topping:

• 2/3 cup (150g) butter, melted
• 1/4 cup (50g) soft light brown sugar
• 1/4 cup (50g) granulated sugar
• pinch salt
• 1 1/2 tsp baking powder
• 1/2 tsp ground ginger
• 1 3/4 cups (245g) plain all-purpose flour
• a large handful of old-fashioned oats
• 1 TBS (or more if you really enjoy it) minced candied crystalized gingerroot

To serve: (pick one)

• Whipped cream, warm custard sauce, pouring cream or vanilla ice cream

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 9-inch square, deep baking dish.
2. Peel, core and slice your apples. Place into a bowl. Combine the lemon zest and juice, cinnamon, cloves, nutmeg, sugar, salt and vanilla. Pour this over the apples and toss together until the apples are evenly coated with the mixture.
3. Pour the apples and all their juices, etc. into the bottom of the baking dish.
4. Whisk the melted butter and both sugars together. Stir in the salt, baking powder and ground ginger. Stir in the flour and candied ginger. Add the oats. The mixture should easily form clumps. If it doesn't, add a bit more flour (1 TBS at a time) until it does.
5. Sprinkle the crumble mixture evenly over top of the apples. Do not compress.
6. Bake in the preheated oven for 40 to 45 minutes, until the apples test soft when prodded with the tip of a sharp knife and the crumble topping is light golden brown.
7. Leave to rest for about 15 minutes.
8. Spoon warm into bowls, garnished with a dollop of whipped cream, pouring cream, warm custard sauce or ice cream.

Did you make this recipe?

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Buttermilk Maple Spice Cake

 

I am really pleased to be able to share a delicious maple spice cake recipe with you today.  Not just a maple spice cake, but a buttermilk maple spice cake. 

We all know how moist and delicious buttermilk cakes are, and this fabulous cake is no exception.  It is moist and nicely spiced.  The smell of it baking in the oven is guaranteed to get your taste buds to tingling for sure!

 

 

The recipe for this simple cake is one which I adapted from the cookery book entitled, The Maple Syrup Cookbook, by Ken Haedrich.  It is filled with over 100 recipes using one of my favorite ingredients Maple Syrup.

I love Ken's baking books. I purchased my first one many years ago at a yard sale. I was hooked. They are not fancy books. There are not a lot of photographs in any of them, but the recipes are pure gold.

 

He likes to use a lot of natural and pure ingredients, wholesome ingredients. And this cake is a prime example.  It uses a combination of plain and whole wheat flours.

There is no sugar in it, it is sweetened merely by Maple syrup, which gives it a beautiful flavor.  The use of buttermilk makes it incredibly moist.

 

WHAT YOU NEED TO MAKE BUTTERMILK MAPLE SPICE CAKE

Pure, wholesome and natural ingredients work together to create a simple cake that goes together quickly and is quite delicious! 

• 1 cup (140g) plain all-purpose flour
• 1/2 cup (70g) whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• pinch cayenne pepper
• 2 large free-range eggs, lightly beaten
• 2/3 cup (160ml) buttermilk
• 1/2 cup (120ml) pure maple syrup
• 1/3 cup (80ml) canola oil
• 1 TBS dark molasses

 

I always keep some whole wheat flour in my freezer to use in recipes like this one. Just measure it out and let it come to room temperature. It doesn't take long.

I love the combination of warm baking spices in this cake. Cinnamon, ginger, cloves, nutmeg, and just a pinch of cayenne pepper.  

 

You can increase the spices a tiny bit if you wish, but don't be tempted to overdo it. In doing so you may overwhelm the subtle flavor of the maple syrup.

Do make sure you use pure maple syrup. I like to keep the Amber grade in my kitchen, and I always refrigerate it after I open it, so that it stays fresh. Maple syrup can and will grow mold if kept on the counter.

 

If you don't have any buttermilk in your kitchen, you can easily make your own substitute.  There are two different ways.

1. Add 1 TBS of lemon juice or white vinegar to a measuring cup. Fill with whole milk to the measure and then leave it to sit on the counter for 5 minutes to clabber.

2. Whisk together equal portions of full fat plain yogurt and whole milk to make up the measure of buttermilk you need.  This is my favorite method. It works a charm.

 

HOW TO MAKE BUTTERMILK MAPLE SPICE CAKE

I love simple cakes like this. It goes together in minutes and is baked within half an hour.  This makes it the perfect snack cake, a great cake for brown bag lunches, or a fabulous dessert served warm with whipped cream or vanilla ice cream.

Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9-inch square baking tin and line the bottom with some baking paper, leaving an overhang to lift the cake out with.

Whisk together all of the dry ingredients in a bowl to combine well.

Whisk all of the wet ingredients together.

Make a well in the middle of the dry ingredients and add the wet. Whisk everything together just until smooth. Do not beat. Pour into the prepared baking tin.

Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out lean and the top spring back when lightly touched.

Leave to cool completely in the tin.  Cut into squares to serve. Whipped cream or ice cream go very well.

Don't be tempted to beat the cake. This will toughen the crumb.  A light touch works perfectly. Simply whisk together until the batter is smooth.

I did dust the top of my finished cake with some icing sugar to pretty it up a bit.  Normally I would place a paper doily on the cake to make a pretty pattern, but I don't have any of those in my kitchen at the moment.

 

 

This is a really lovely cake. So simple to put together and it came out incredibly moist and delicious.  The smell of it baking in the oven was incredible.  That alone is worth making this cake.

I could hardly wait for it to come out and cool a bit so that I could dig into it. If I was a candle maker, this is a scent I would create for sure.  Heavenly bliss!

Some other spicy cakes you might enjoy are:

LIME FROSTED DOUBLE GINGER CAKE - This also smells heavenly when baking.   Refreshingly delicious and moist, with a fabulously creamy lime cream cheese frosting. Three layers and three kinds of ginger ensure this is one cake you won't want to miss!

LEMON & GINGER SNACK CAKE - Lemon and ginger are perfect partners in this moist and delicious snacking cake.  It's like a magic cake where everything is mixed together right in the tin.  Topped with a lush lemon glaze and some candied stem ginger. Fabulously tasty!

Yield: 9

Author: Marie Rayner

Buttermilk Maple Spice Cake

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

A simple spice cake flavored with maple syrup and moistened with buttermilk. It smells heavenly when it is baking. This will have the neighbors knocking on the door to see what you are baking that smells so delicious!

Ingredients

• 1 cup (140g) plain all-purpose flour
• 1/2 cup (70g) whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• pinch cayenne pepper
• 2 large free-range eggs, lightly beaten
• 2/3 cup (160ml) buttermilk
• 1/2 cup (120ml) pure maple syrup
• 1/3 cup (80ml) canola oil
• 1 TBS dark molasses

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9-inch square baking tin and line the bottom with some baking paper, leaving an overhang to lift the cake out with.
2. Whisk together all of the dry ingredients in a bowl to combine well.
3. Whisk all of the wet ingredients together.
4. Make a well in the middle of the dry ingredients and add the wet. Whisk everything together just until smooth. Do not beat. Pour into the prepared baking tin.
5. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out lean and the top spring back when lightly touched.
6. Leave to cool completely in the tin.
7. Cut into squares to serve. Whipped cream or ice cream go very well.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting! Do come again! 

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