HERE'S THE BEEF
SPRINGFIELD, Vt. — In Japan, a rare breed of cattle is considered a national treasure. Here, among the rolling hills of Vermont, a local farm owner is hoping to elevate her herd to the same status.
Dr. Sheila C. Patinkin raises wagyu, which are Japanese beef cattle. In the culinary world, the meat wagyu produces is more commonly-known as Kobe beef — named for the Japanese island on which the animals are bred. All Kobe beef comes from wagyu cattle, but wagyu cattle are raised in other areas of Japan. Legends surrounding the cattle include that they are given beer and regular massages in Japan to keep them calm.
“It’s the caviar of the beef world,” Patinkin said of wagyu. You might see it on a menu at a fine restaurant in Boston or New York City. But while an 8-ounce Angus filet would run you about $35, the same cut of wagyu would be around $100.
That’s because the fat laced through its muscles — called marbling — gives it an intense depth of flavor and makes it tender enough to cut with a fork. wagyu cattle were first raised as draft animals, and their fat was a source of quick energy needed for pulling heavy loads. The quality of wagyu is so superior to anything native to the U.S. that there isn’t any U.S.-based rating system that goes high enough to classify it. On the Japanese scale, the best U.S. prime beef only scores a five or six out of 12. Full-blooded wagyu rates from seven to 12.
It’s also healthy: the mono-unsaturated (good) to saturated fat (bad) ratio is higher in wagyu than in any other beef. It’s also high in Omega-3 fatty acids — the compound also found in salmon that is beneficial to health.
Patinkin is owner of Spring-Rock Farm, so named because the 100 acres it encompasses straddles the towns of Springfield and Rockingham.
She grew up in Springfield and moved back to her hometown in 2006, when she bought the farm. She retired last year from her career as a pediatrician in Chicago. She also has a background in genetics, an area she researched when she was in medical school. Her cousin raises wagyu in Montana, and inspired her to start raising her own.
Hangar Or Kobe Steak - News
In the culinary world, the meat wagyu produces is more commonly-known as Kobe beef — named for the Japanese island on which the animals are bred. All Kobe beef comes from wagyu cattle, but wagyu cattle are raised in other areas of Japan.
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