Kobe meat from Japan is considered a delicacy among meat lovers. You have to put around 600 francs on the table for a kilogram of fine meat. Wagyu cattle have also recently been bred in Switzerland.
The Fuchs breeding couple have to smile: "Yes, we are always asked about the beer massage when meat fans visit our cattle farm." However, this makes little sense, as the beer would attract even more mosquitoes in summer and in winter the Wagyu cattle could catch a cold all the quicker with beer-soaked fur.
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We introduce you to people who really give their all for the best product and the finest food. Whether from Swiss plaice, from the animal or fresh from the cooking pot, you will be surprised how much time, experience and passion it takes to conjure up ingenious food from natural raw materials.
There are many myths surrounding the coveted meat of Wagyu cattle. And the fact that there are Wagyu cattle in Switzerland at all is like a detective story. This is because the export of Japanese Kobe cattle is strictly prohibited.
The hype surrounding the marbling
But what actually makes the meat of this indigenous breed of cattle so special? - It is the fact that the cattle not only store their body fat as a layer of fat, but also in their muscle meat. Visually visible as fine-grained fat inclusions known as marbling, the fat deposits act as a flavour booster when eaten: because the fat liquefies when heated, the effect is similar to that of air chocolate. This delicate melting effect is appreciated by steak fans all over the world.
In the latest episode of "Foodnerds", we take you into the exciting world of Wagyu cattle breeding and explain why breeding Wagyu cattle is much more complex than other cattle breeds. We'll also turn you into a barbecue expert and show you two methods for preparing prime beef to perfection.
If you want to watch the full-length "Foodnerds" episode on Wagyu cattle breeding now, you can watch it here: