The history, science and taste of Wagyu beef

Summary by Krater

The creator explores the history and science of A5 Wagyu beef, cooks three pieces to different levels of doneness, and explains why overeating it can cause severe stomach distress.

From the video

Answers: What is A5 Wagyu beef and how do you cook it?

• Wagyu beef history
• Intramuscular fat and marbling
• A5 Wagyu grading system
• Cooking Wagyu rib section steaks
• Digestive effects of high-fat meals

Ingredients

• Wagyu beef rib section
• Salt
• Oil

What it concludes

• Wagyu cattle are prized for their potential to grow a huge quantity of intramuscular fat.
• A5 Wagyu beef has the most marbling on a one to five scale and is about half fat and half meat.
• Japan did not export any beef until 2012.
• Intramuscular fat disrupts the growth of connective tissue networks, resulting in exceptionally tender meat.
• High-fat meals digest slower than protein or carbohydrates, causing stomach discomfort if overeaten.