One of the mysteries of the English language finally explained.
1mass noun, often as modifier Any of several breeds of Japanese cattle producing tender, marbled beef that typically contains a high percentage of saturated fat.
- ‘The Charolais progeny were significantly heavier than others whereas both the Black and Red Wagyu were significantly lighter.’
- ‘The slower growing Angus and Wagyu types performed the worst.’
- ‘Differences in hot standard carcass weight showed a clear advantage to European types, with variable outcomes for the Angus and Wagyu progeny.’
- ‘There is little information on the Red Wagyu breed, although it has anecdotal support for potential as a dual-purpose type (for yield and marbling).’
- ‘At the moment, Britain's sole Wagyu herd is living out its days on 800 acres of lush, rolling pastures, on the far-flung Llyn Peninsula in north-western Wales.’
- ‘To further flesh out understanding of the genes that relate to fat deposition, MacNeil is studying animals not usually found on U.S. ranches - Wagyu cattle.’
- ‘Here, as in the Kobe region of Japan, they come from the ancient Wagyu breed, which yields meat finely marbled with fat and therefore both tender and flavorful.’
- ‘The Wagyu cattle are very attractive for the Japanese.’
- ‘The dams used in the experiment were Hereford cows and heifers, and the sires were Piedmontese (high muscling) and Wagyu (high marbling), eight of each sire breed.’
- ‘In order to be designated "Kobe," the beef must be of the Wagyu breed and raised in Kobe, Japan, under strict production standards.’
- ‘Neil and Ivan Prentice have been running Wagyu style cattle on their Moondarah property for around six years.’
- ‘This in order to comply with the strict Japanese regulations concerning Wagyu (japanese cows).’
- ‘It is produced only by native black-haired kuroge Wagyu cattle raised on smallholdings in herds of no more than 15.’
- ‘This low yield grade for cattle with high quality grades is most likely a result of early weaning and Wagyu genetics.’
- ‘In terms of breeds, the European breed types consistently outperformed the Wagyu breeds.’
- ‘The Red Wagyu type, the slowest growing, performed worst in terms of gross margin.’
- ‘Invariably, the marbling is exquisite, but the central motive for Wagyu breeders over the centuries is softness.’
- ‘However, dainty Wagyu cows don't look like beer drinkers.’
- ‘The farm's herd is a cross between the indigenous Wagyu and another quality export from Scotland, the Aberdeen Angus.’
- ‘The Red Wagyu group was significantly lighter than all others.’
- 1.1 The beef obtained from Wagyu cattle.
- ‘Real Kobe Wagyu beef is graded on a smart 1-9 scale.’
- ‘If you are a fan of real Kobe Wagyu beef, then you know all about what makes it such a prized commodity.’
- ‘It's a slow and laborious process and the first British-raised Wagyu meat won't go on sale until the end of this year.’
- ‘British Wagyu should be available by December 2003’
- ‘The beef tongue I sampled was tasteless and leathery, and the skimpy helping of grilled Wagyu beef was properly rich and fatty, but not worth its $38 price tag.’
- ‘Specialised wholesale arrangements can be made for imported Wagyu with David Wynne Finch.’
- ‘Not as heavily marbled as the usual fare served in Japan it is, nonetheless, a delectable meal (served as Wagyu beef of the day for two people at £ 39).’
- ‘The Wagyu sirloin was properly rich, even oily, but so large that I gnawed my way through less than half of it before gently pushing the plate aside.’
- ‘Below is a picture of a piece of Wagyu beef.’
Japanese, from wa ‘Japanese’ + gyu ‘cattle, beef’.
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