Wagyu beef isn’t all sakki, massages and classical music – as you’ll discover when you bite into a Chops burger…
By Richie Bardsley
Eccentric farmers giving their cows bonus luxuries may have given wagyu its reputation, but for most people, wagyu is defined by the taste – you know, that melt in your mouth, rich, rib-eye flavour.
We use wagyu in all of our Chops beef burgers, which just one reason why they’re so bloody delicious.
The Wagyu Secret
It’s all in the genes.
Wagyu cows are genetically fatter than their cownterparts and it’s these fatty acids that produce that lovely marbling look and that “mouth feel” to die for.
Doctor’s Say Do It
The marbling isn’t just there to look good.
Doctors believe that the monosaturated fats found in wagyu beef are a crucial part of a balanced diet – like olive oil and salmon.
Wagyu beef is full of omega-3 and omega-6 fatty acids, which are not only essential, but can help to lower bad cholesterol and protect against alzheimer’s, arthritis, depression and heart disease. Result!
Happy Cows Don’t Lose Their Marbles
There’s a reason people believe that cows benefit from classical music and sensual rub downs: the marbling that makes wagyu so unique has a tendency to disappear if the cows get stressed out.
A Rancher’s job, and I’m quoting here, is to “raise [them] with care and shelter them from fear”.
But Where Are You Really From?
While all wagyu beef is Japanese, not all wagyu beef comes from Japan. These days, you can find wagyu cattle all over the globe. All of Chops’ wagyu beef comes straight from Margaret River, a charming town just south of Perth.
It’s ground in our central kitchen in Hanoi on the same day it lands on your table. To make it fresher, we’d have to fly you to Australia.