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    The art of raising Wagyu cattle stands as a revered practice, treasured and guarded in Japan. Meticulous breeding methods are employed to preserve the genetic integrity of these cattle. These animals are nourished with a distinctive diet that often includes grains and even beer, while receiving optimum care and attention to ensure their comfort and well-being. This uncompromising commitment ultimately contributes to the superb quality of the meat, elevating Wagyu beef to unmatched levels.

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    One of the interesting aspects of Wagyu beef is its grading system, which measures the quality of the meat. In Japan, the grading system takes into account several factors, including marbling, meat color and brightness, firmness and texture, and the color, luster, and quality of fat. The highest grade is A5 grade, indicating outstanding marbling and meat quality, reserved only for the best of the best.

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    The art of raising Wagyu cattle stands as a honored practice, cherished and protected in Japan. Meticulous breeding methods are employed to preserve the genetic integrity of these cattle. These animals are nourished with a distinctive diet that often includes grains and even beer, while receiving utmost care and attention to ensure their comfort and well-being. This steadfast commitment ultimately contributes to the superb quality of the meat, lifting Wagyu beef to extraordinary standards.

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    One of the captivating aspects of Wagyu beef is its rating system, which assesses the quality of the meat. In Japan, the grading system considers several factors, including marbling, meat color and brightness, firmness and texture, and the color, luster, and quality of fat. The highest grade is A5, indicating outstanding marbling and meat quality, reserved only for the top-notch.

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