The marbling in the Black Wagyu is considered the best.

Date: December 31, 2010

Wagyu is the name of a breed of cattle in Japan.

They are a very docile breed, originally bred for field work. More than 85% (2004 numbers) of the cattle raised in Japan are Black Wagyu. The strain called “The Tattori Black Wagyu” is the most prized.

Despite marketing claims, the breed has really only been developed for marbling since the 1950s, when most Japanese farms became mechanized and no longer used the cows for field work.

Fat develops inside the muscles of this breed, not just around them. The marbling in the Black Wagyu is considered the best.

It is very expensive because not a lot of Wagyu Beef is being produced for North American or Australian markets. In fact, those markets have said they want fat-free beef.

Wagyu Beef raised and sold outside of Japan is sold as a Western version of Kobe beef. It is sometimes called “Kobe-style”, because consumers are slightly more likely to have heard of Kobe beef than they are of Wagyu. In general, Wagyu Beef sells for about half the price of certified Kobe beef. Still, a Wagyu rib steak can be $53 US a pound, a porterhouse about $100 a pound (2004 prices.)

Wagyu Cattle are fed differently from other cattle. Other cattle might have 120 days of final fattening at the “feedlot”, and are fed corn. Wagyu will have at least 350 to 500 days of final fattening, and are fed beer and whiskey mash. Unlike in Japan when being raised for Kobe Beef, the cattle aren’t massaged (though that practice has been abandoned in Japan now too, except for show.)

The beef has very good fat marbling even in the cuts that are the “cheaper cuts” on normal beef, such as flank steak or brisket. Thus, these cuts come out far moister owing to the marbling in them.

The Wagyu Beef can be made into cuts that Westerners are familiar with, including hamburgers.

In December 2006, the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) passed guidelines stating that beef could only be sold labelled as Wagyu in Japan if the beef were from cattle that had been born in Japan, thus preventing foreign producers from competing in the Japanese market under the name of Wagyu Beef.

Part of their argument points to the fact that what Western consumers are sold as Wagyu Beef is not actually from purebred Wagyu Cattle. Breeders in Australia, particularly, have cross-bred Wagyu Cattle with Angus Cattle, and it is beef from those cross-breeds that is often sold in the West as Wagyu.

Are these articles useful for enhancing your wine and dine experience in the Philippines. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Philippines? Yats Restaurant hopes to provide you with ample information so you can plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.

Restaurant reservations in Philippines, planning of menu, selection of wine for dinner and booking a private function and event in Angeles City Clark Freeport Zone can all be handled. Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines. Its 3000-line award-winning restaurant wine list has kept many wine lovers happy dining in this restaurant in Angeles City Clark Philippines for over a decade.

Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone. Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Source: http://www.practicallyedible.com/edible.nsf/pages/wagyubeef

Generally regarded by food and wine lovers in Manila to be one of the best restaurants outside of Manila, Yats Restaurant also offers a comfortable and stylish wine bar called the Magnum Room. This allows guests of this fine dining restaurant to stay after dinner to enjoy a glass of Cognac, Armagnac, Port, Sauternes or Scotch. This is one of the best restaurants in Pampanga to drink wine. Other selections of wine in this fine dining restaurant in Clark Pampanga include fine wines from Bordeaux, Burgundy, Rhone, Napa Valley, South Africa, Australia, Germany, Spain and Italy. Some of the popular choices of wine for guests of the good restaurants in Pampanga include Chianti, Chablis, Meursault, Vosne-Romanee, Corton and Vintage Port.