【9割が知らない】A5ランクが一番旨いは間違ってます。美味しいお肉の選び方とは？【ゆっくり解説】

Wagyu beef of the "A5 rank," highly prized as top-quality in supermarkets and high-end yakiniku restaurants. But did you know that the Japanese beef grading system actually has no basis in "taste evaluation"? This video thoroughly explains the inner workings of the grading system, which evaluates beef based on its "carcass" state. We expose the bureaucratic mechanisms behind the "yield grade (A-C)," which indicates the profitability (yield) for butchers, and the "meat quality grade (1-5)," which is determined solely by the appearance of marbling (BMS). Why did this obsession with marbling, unrelated to taste, arise? Hidden within it lies the survival strategy of the domestic livestock industry in response to the "liberalization of beef imports in 1991." In the latter half of the video, we reveal a scientific approach to discerning truly delicious meat. From the secrets of oleic acid, a fat with a low melting point that doesn't cause indigestion, to the magic of aging (dry aging and wet aging) that dramatically increases amino acids, and the rich umami of mature cows, which have recently been valued more than young cattle by professionals, we will unravel facts that will overturn the conventional wisdom of meat selection. ■Next Must-Watch Related Video Why Yakiniku Restaurant Meat Tastes Much Better Than Meat You Cook at Home    • 【家であの味を】焼肉屋のお肉が家で焼くより圧倒的に旨い理由【ゆっくり解説】   ■Please Follow Us on Social Media♪ https://x.com/ryourikagakukan https://www.instagram.com/yukkuri_ryo...   / yukkuri_ryourikagakukan   https://www.nicovideo.jp/user/137320573 ■Channel Policy This channel focuses on questions about cooking and the mechanisms behind "why things are the way they are," explaining the background and reasons. The content is compiled after reviewing publicly available recipe information, cooking theories, and food-related materials, and explanations are provided while verifying information as needed. While some general procedures and basic knowledge may overlap with other commentators, all are organized based on fundamental information. ■ Educational Value This video aims to be easy for beginners to understand by explaining not only the cooking procedure, but also the heat control, how to handle ingredients, and the reasons why the taste changes, in a step-by-step manner. The goal is to provide knowledge useful for everyday cooking and to make cooking more enjoyable and easier to recreate. ■ Consideration of Materials and Rights The images and video materials used in the video are mainly royalty-free materials whose terms of use have been reviewed. We use quoted or licensed materials as needed, and create the video with consideration for rights. If there are any problems, please contact us and we will investigate and respond promptly. Contact Us [email protected] *AquesTalk commercial license obtained. *All posted videos are completely original and produced by us. *Videos are uploaded as derivative works of Touhou Project. ■ Materials Used *Free BGM/Music Material MusMus ■ Table of Contents 00:00 Is A5 Rank Wagyu Beef the Most Delicious? The Trap of Grading That Doesn't Affect Taste 00:27 The True Meaning of A and 5 (The Mechanism of Yield Grade and Meat Quality Grade) 05:23 The "1991 Beef Import Liberalization" That Gave Birth to Marbling Supremacy 12:06 The Revenge of Lean Meat! The Conditions for Truly Delicious Meat as Chosen by Professionals (Oleic Acid) 17:08 Second Half of the Video: The Limits of A5 Rank Supremacy and the Future of Beef #A5Rank #Wagyu #SlowExplanation