The feed of Wagyu is one of 5 main factors that determine the taste of the meat. Japanese producers differentiate themselves by mixing interesting, and sometime surprising ingredients, into their cattle’s feed.
Most Wagyu eat a combination of “unprocessed feed” (such as dried grass and straws) and grains. Some Japanese Wagyu farmers, however, have decided to add a dash of “spice” to their cattle’s diet. The result is some uniquely delicious meat. This article introduces some of the most unusual ingredient in Wagyu feed.
Soy Sauce
The word moromi in Hokkaido Moromi Wagyu means “fermentation mash.” It is so named because the cattle are fed sediments from the soy sauce making process. This moromi not only increases the animals’ appetite, but also helps maintain their health and improve the meat texture. This is because the soy sauce moromi is packed with amino acids, minerals, vitamins, and protein.
Sticky Rice
At an annual production scale of only 70, the Furano Daichi Wagyu is extremely hard to come by. These animals grow up eating sweet sticky rice, which gives their meat a creamy yet floral flavor. The opulent fat melts the moment it touches your tongue.
Beer Yeast
It has become something of an urban legend that Japanese Wagyu drink beer. This is not true for most Wagyu, but producers of certain brands, such as Shirao Gyu, do mix beer yeast into their feed. Like moromi, beer yeast is rich in minerals and protein, which contains nearly all types of amino acids necessary for the healthy growth and great taste. Beer yeast is also high in B vitamins, which help convert food to energy and generate red blood cells. The result is a Wagyu with irresistible red meat umami.
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