Definition of Wagyu in English:

Wagyu

noun ˈwɑːɡjuːˈwāɡyo͞o

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.
Example sentencesExamples
- This in order to comply with the strict Japanese regulations concerning Wagyu (japanese cows).
- 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).
- Differences in hot standard carcass weight showed a clear advantage to European types, with variable outcomes for the Angus and Wagyu progeny.
- This low yield grade for cattle with high quality grades is most likely a result of early weaning and Wagyu genetics.
- The Red Wagyu group was significantly lighter than all others.
- The Red Wagyu type, the slowest growing, performed worst in terms of gross margin.
- However, dainty Wagyu cows don't look like beer drinkers.
- 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.
- The Charolais progeny were significantly heavier than others whereas both the Black and Red Wagyu were significantly lighter.
- Neil and Ivan Prentice have been running Wagyu style cattle on their Moondarah property for around six years.
- The slower growing Angus and Wagyu types performed the worst.
- In order to be designated "Kobe," the beef must be of the Wagyu breed and raised in Kobe, Japan, under strict production standards.
- It is produced only by native black-haired kuroge Wagyu cattle raised on smallholdings in herds of no more than 15.
- Invariably, the marbling is exquisite, but the central motive for Wagyu breeders over the centuries is softness.
- 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.
- The Wagyu cattle are very attractive for the Japanese.
- The farm's herd is a cross between the indigenous Wagyu and another quality export from Scotland, the Aberdeen Angus.
- In terms of breeds, the European breed types consistently outperformed the Wagyu breeds.
- 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.
- 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.
1. 1.1 The beef obtained from Wagyu cattle.
  Example sentencesExamples
  Real Kobe Wagyu beef is graded on a smart 1-9 scale.
  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
  Specialised wholesale arrangements can be made for imported Wagyu with David Wynne Finch.
  If you are a fan of real Kobe Wagyu beef, then you know all about what makes it such a prized commodity.
  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.
  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.
  Below is a picture of a piece of Wagyu beef.
  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).

Origin

Japanese, from wa 'Japanese' + gyu 'cattle, beef'.

Definition of Wagyu in US English:

Wagyu

nounˈwāɡyo͞o

1often as modifier A breed of Japanese cattle.
和牛（一种日本牛）
Example sentencesExamples
- The Wagyu cattle are very attractive for the Japanese.
- The farm's herd is a cross between the indigenous Wagyu and another quality export from Scotland, the Aberdeen Angus.
- Neil and Ivan Prentice have been running Wagyu style cattle on their Moondarah property for around six years.
- 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).
- Invariably, the marbling is exquisite, but the central motive for Wagyu breeders over the centuries is softness.
- This low yield grade for cattle with high quality grades is most likely a result of early weaning and Wagyu genetics.
- 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 terms of breeds, the European breed types consistently outperformed the Wagyu breeds.
- 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.
- It is produced only by native black-haired kuroge Wagyu cattle raised on smallholdings in herds of no more than 15.
- 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.
- This in order to comply with the strict Japanese regulations concerning Wagyu (japanese cows).
- 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.
- The Charolais progeny were significantly heavier than others whereas both the Black and Red Wagyu were significantly lighter.
- The Red Wagyu type, the slowest growing, performed worst in terms of gross margin.
- The Red Wagyu group was significantly lighter than all others.
- However, dainty Wagyu cows don't look like beer drinkers.
- Differences in hot standard carcass weight showed a clear advantage to European types, with variable outcomes for the Angus and Wagyu progeny.
- The slower growing Angus and Wagyu types performed the worst.
- In order to be designated "Kobe," the beef must be of the Wagyu breed and raised in Kobe, Japan, under strict production standards.
1. 1.1 The tender beef obtained from Wagyu cattle, typically containing a high percentage of unsaturated fat.
  （肉质柔嫩、不饱和脂肪含量较高的）和牛牛肉
  Example sentencesExamples
  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).
  If you are a fan of real Kobe Wagyu beef, then you know all about what makes it such a prized commodity.
  Below is a picture of a piece of Wagyu beef.
  Specialised wholesale arrangements can be made for imported Wagyu with David Wynne Finch.
  British Wagyu should be available by December 2003
  Real Kobe Wagyu beef is graded on a smart 1-9 scale.
  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.
  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.
  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.

Origin

Japanese, from wa ‘Japanese’ + gyu ‘cattle, beef’.

单词	Wagyu
释义	Definition of Wagyu in English: Wagyu noun ˈwɑːɡjuːˈwāɡyo͞o 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. Example sentencesExamples This in order to comply with the strict Japanese regulations concerning Wagyu (japanese cows). 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). Differences in hot standard carcass weight showed a clear advantage to European types, with variable outcomes for the Angus and Wagyu progeny. This low yield grade for cattle with high quality grades is most likely a result of early weaning and Wagyu genetics. The Red Wagyu group was significantly lighter than all others. The Red Wagyu type, the slowest growing, performed worst in terms of gross margin. However, dainty Wagyu cows don't look like beer drinkers. 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. The Charolais progeny were significantly heavier than others whereas both the Black and Red Wagyu were significantly lighter. Neil and Ivan Prentice have been running Wagyu style cattle on their Moondarah property for around six years. The slower growing Angus and Wagyu types performed the worst. In order to be designated "Kobe," the beef must be of the Wagyu breed and raised in Kobe, Japan, under strict production standards. It is produced only by native black-haired kuroge Wagyu cattle raised on smallholdings in herds of no more than 15. Invariably, the marbling is exquisite, but the central motive for Wagyu breeders over the centuries is softness. 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. The Wagyu cattle are very attractive for the Japanese. The farm's herd is a cross between the indigenous Wagyu and another quality export from Scotland, the Aberdeen Angus. In terms of breeds, the European breed types consistently outperformed the Wagyu breeds. 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. 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. 1.1 The beef obtained from Wagyu cattle. Example sentencesExamples Real Kobe Wagyu beef is graded on a smart 1-9 scale. 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 Specialised wholesale arrangements can be made for imported Wagyu with David Wynne Finch. If you are a fan of real Kobe Wagyu beef, then you know all about what makes it such a prized commodity. 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. 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. Below is a picture of a piece of Wagyu beef. 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). Origin Japanese, from wa 'Japanese' + gyu 'cattle, beef'. Definition of Wagyu in US English: Wagyu nounˈwāɡyo͞o 1often as modifier A breed of Japanese cattle. 和牛（一种日本牛） Example sentencesExamples The Wagyu cattle are very attractive for the Japanese. The farm's herd is a cross between the indigenous Wagyu and another quality export from Scotland, the Aberdeen Angus. Neil and Ivan Prentice have been running Wagyu style cattle on their Moondarah property for around six years. 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). Invariably, the marbling is exquisite, but the central motive for Wagyu breeders over the centuries is softness. This low yield grade for cattle with high quality grades is most likely a result of early weaning and Wagyu genetics. 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 terms of breeds, the European breed types consistently outperformed the Wagyu breeds. 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. It is produced only by native black-haired kuroge Wagyu cattle raised on smallholdings in herds of no more than 15. 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. This in order to comply with the strict Japanese regulations concerning Wagyu (japanese cows). 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. The Charolais progeny were significantly heavier than others whereas both the Black and Red Wagyu were significantly lighter. The Red Wagyu type, the slowest growing, performed worst in terms of gross margin. The Red Wagyu group was significantly lighter than all others. However, dainty Wagyu cows don't look like beer drinkers. Differences in hot standard carcass weight showed a clear advantage to European types, with variable outcomes for the Angus and Wagyu progeny. The slower growing Angus and Wagyu types performed the worst. In order to be designated "Kobe," the beef must be of the Wagyu breed and raised in Kobe, Japan, under strict production standards. 1.1 The tender beef obtained from Wagyu cattle, typically containing a high percentage of unsaturated fat. （肉质柔嫩、不饱和脂肪含量较高的）和牛牛肉 Example sentencesExamples 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). If you are a fan of real Kobe Wagyu beef, then you know all about what makes it such a prized commodity. Below is a picture of a piece of Wagyu beef. Specialised wholesale arrangements can be made for imported Wagyu with David Wynne Finch. British Wagyu should be available by December 2003 Real Kobe Wagyu beef is graded on a smart 1-9 scale. 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. 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. 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. Origin Japanese, from wa ‘Japanese’ + gyu ‘cattle, beef’.
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