Long story short – WagyuCookBook.com is a concept initiated by Robyn Kars and Deja Nienaber, two sisters from the plains of Africa.
They have been tried and tested in every aspect of Wagyu and through their trials and tribulations decided to create a one-stop site for everything there is to know about Wagyu, Wagyu products & the endless possibilities thereof.
WagyuCookBook.com helps the consumer to unpack the Wagyu carcass piece by piece, to ultimately find the Wagyu bite for their appetite. There are bountiful different cuts, each with a different taste, tenderness, and price. With WagyuCookBook.com consumers can specify their preferences and find the perfect recipe for their palette and pocket.
A Wagyu bite for your appetite.
The Wagyu (meaning Japanese cow) cattle breed was introduced to South Africa during 1999, which is quite recent compared to other exotic beef breeds in South Africa. Wagyu cattle originated in Japan and were selected based on endurance and physical strength as draft animals. Selection for these traits lead to an animal with more intramuscular fat cells resulting in the marbling effect observed in the meat. In Japan there are four native breeds: Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu or Akaushi), Japanese Polled (Mukaku Washu) and Japanese Shorthorn (Nihon Tankaku Washu). The Japanese Black breed was established in 1944: initially a native cattle breed, Mishima, was crossed with imported breeds such as Braunvieh cattle from Switzerland, Ayrshire, Devon, and Shorthorn cattle from the United Kingdom, and Holstein cattle from Germany and the Netherlands to increase the size and meat yield of draft and beef cattle. However, the declining meat quality resulted in the end of crossbreeding and the initiation of line breeding cattle which led to the approval of the Japanese Black breed by the government.