Wagyu beef originates from Japan and is considered by many the best beef on the planet. With the name meaning “Japanese Cow” (wa = Japanese, gyu = cow), it can be found in four different types of Japanese cattle.
Liver, particularly beef liver, is one of the most nutritious meats you can eat. It's a great source of high-quality protein; vitamins A, B12, B6; folic acid; iron; zinc; and essential amino acids.
Australia produces some of the highest quality beef in the world.
As we mentioned, Wagyu beef is just another term for Japanese beef from Japanese-raised cattle. Kobe beef is a special type of Wagyu beef that's famous for its marbling. In fact, some say that it has the most intricate marbling of any beef in the world.
Australian Wagyu is a breed of beef that has been developed for the Australian market. They are genetically linked to the Japanese Wagyu breed, but are raised in Australia, where they are fed a diet of grain and hay.
Wagyu, as compared to Angus, has high marbling, and this is why it is preferable when you want to enjoy the moisture, tender and delicious steak. When considering the right pick in terms of personal health, choose Wagyu Beef.
Cured meats, cold cuts, salami, and hot dogs are just a few examples of processed meats to limit or avoid. Scientific consensus confirms that eating large amounts of these processed meats will raise your risk of colon cancer. These meats are often high in both sodium and saturated fats, Malkani says.
White Meat
Chicken is a great source of iron, zinc, selenium, and B vitamins. Healthiest cut of chicken: Boneless, skinless breasts are the lowest in fat and highest in protein. Dark meat offers its own set of nutrients, but this higher-fat meat should be consumed in moderation.
Here's what they said. Wild Alaskan salmon, oysters and sardines are highest in healthy fats; white fish such as cod or flounder tend to be leaner. White meat has slightly less saturated fat than dark. Turkey is fairly comparable to chicken in nutrients, but both its dark and white meat are slightly leaner.
1. Chicken parmigiana. This classic Aussie chicken dish – with roots in Italian-American cooking – is a staple offering at many pub menus in the country. Whether you call it a parmi/parmy or a parma (but never a parmo), there's huge debate about where does the best parmigiana in Australia.
THE AUSTRALIAN BEEF QUALITY SYSTEM
The MSA marbling system is graded on a scale of 100 (no intramuscular fat) to 1190 (extreme amounts of intramuscular fat) in increments of 10. The older standard is the AUS-MEAT grading, which goes from 0 to 9.
Australian cattle are mostly grass fed. This leads to healthier cattle, but also leaner meat. With less marbling on the steak, although healthier, it lacks in tenderness and flavour. That's not to say it doesn't have its own unique properties.
According to the United Nations Food and Agriculture Organization, pork is the most widely eaten meat in the world (36%) followed by poultry (33%), beef (24%), and goats/sheep (5%).
In 2021 Australians consumed around 44.13 kilos of poultry on average. Consumption of poultry was double that of the respective pork and beef categories and poultry was the only category to show any increase in consumption in recent years.
Kobe beef might be one of the rarest meats in the world, but its popularity has meant that it's now available across the globe - albeit in selected restaurants, and only to those who can afford it.
Select is sold as a cheaper, leaner option in many stores and is the lowest grade typically found for consumer purchase as a steak. Younger cattle (under 42 months of age) tend to be graded as Prime, Choice, Select or Standard, while older cattle are more likely to be graded Commercial, Utility, Cutter, or Canner.
Historically, pork was believed to be the 'dirtiest' meat. Recently however, chicken has been dubbed the most toxic meat.
Processed meats, such as bacon, sausage, salami and cold cuts, contain high levels of preservatives. Sodium, for example, raises blood pressure and stroke risk, while the body converts nitrites to cancer-causing nitrosamines. Lean or not, these products aren't healthy.
The Australian wagyu features the best of both worlds, in both flavor and texture.
What are WAGYU? WAGYU - a Japanese beef cattle breed – derive from native Asian cattle. 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow. Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance.
Most Wagyu farmers provide their cows with three meals a day made up of high-energy ingredients, including hay, grain and wheat. Often, this feed is imported from other countries, which contributes to the high cost of Wagyu cultivation.