跟读练习: Why Wagyu Beef Is So Expensive | So Expensive - 通过YouTube学习英语口语
B2
This is Wagyu beef, one of the most expensive meats in the world.
65 句
如果句子过短或过长，请点击 Edit 进行调整。
1
This is Wagyu beef, one of the most expensive meats in the world.
2
Produced in Japan and prized for its rich marbling and buttery taste, high-grade Wagyu can cost up to $200 per pound.
3
And the cows themselves can sell for as much as $30,000.
4
But what is it that makes the meat so expensive?
5
The term wagyu literally translates to Japanese cow, and it generally refers to four main breeds.
6
These cows were bred for physical endurance, giving them more intramuscular fat cells.
7
The fat is distributed more evenly throughout their muscle, which is why wagyu beef looks pink and tastes so tender.
8
And the Japanese government tightly regulates wagyu production to protect the value and quality of the meat.
9
Wagyu is graded on two main factors, how much meat can be yielded, and the quality of the marbled fat.
10
Only A3 to A5 Wagyu is certified for sale in Japan.
11
And the higher the grade, the higher the price.
12
Wagyu beef has gained almost legendary status, and there are many myths about Wagyu farms and the way the animals are treated, from getting daily massages to being fed beer, but these often aren't true.
13
The cows are raised very differently in each region and by different farmers, but they're often raised by a breeder until they're about 10 months old, and then sold at auction to a fattening farmer.
14
By the time the calves are sold at auction, they can already fetch 40 times the price of US cattle.
15
The fattening farmer will keep the animals in small pens
16
and feed them a mixture of fiber and high energy concentrate made from rice, wheat and hay.
17
They are often fed this three times a day for almost two years until the animals are almost 50% fat.
18
Only the pregnant cows and breeding cattle are allowed to graze on pasture.
19
The length of the fattening process
20
and the import prices of the huge amount of concentrated feed increases the cost of the beef.
21
And over this fattening period each cow will eat five tonnes of feed.
22
If and when a cow goes to auction it can sell for as much as $30,000.
23
Comparatively, black Angus cattle, which are considered the cream of the crop in countries like the United States and Australia, typically don't sell for more than $3,000.
24
And depending on the kind, the Wagyu can fetch close to $200 per pound.
25
High marbling is the common goal, but the approach varies by farm and area.
26
While there are more than 300 varieties of Wagyu available, the most notable cuts come from 10 regions.
27
One of the most expensive cuts is Matsusaka Wagyu from Mie Prefecture, made exclusively from virgin female cows and highly prized for its tenderness.
28
In 2002, one Matsusaka cow sold for 50 million yen, or roughly 400,000 dollars.
29
However the best known cut of Wagyu is Kobe beef, which comes from the city of Kobe in Hyogo Prefecture, and is made exclusively from steers or castrated bulls.
30
Although Kobe is commonly seen on US restaurant menus, customers should be wary of items like Kobe burgers, as authentic Kobe beef is too tender to be formed into a patty.
31
Several US restaurants are actually serving hybrid Wangus beef from domestically raised Wagyu and Angus cows.
32
The highest ranking Wagyu is A5 Miyazaki, a two-time winner of the Wagyu Olympics.
33
A5 Miyazaki will cost you $100 or more per pound.
34
At Sakamai in New York City, it's the Wagyu of choice.
35
The restaurant is best known for serving it in an $85 katsu sando, a popular Japanese-style sandwich.
36
On a busy night, we probably serve about 25 of them at $85 a pot.
37
Why is Wagyu so difficult to find in the US?
38
Because Wagyu is so difficult to find in the US, yes, we do have a number of customers coming to us just to try the Wagyu.
39
Sometimes Two Top will come and just order the sandal by itself.
40
There are a lot of tariffs and quotas on Japanese beef imports, and it's actually not allowed to import live cattle, so it is very difficult to source Wagyu.
41
So is it worth it? it, we decided to have our team give A5 Miyazaki Wagyu a try.
42
Holy s**t.
43
It's so good.
44
It's really like, um, it's like buttery.
45
It's like as if it was like coated in butter but it's like...
46
But it wasn't, it was really just salt and pepper which is crazy.
47
And there might be something even more sought after than the A5 Miyazaki.
48
Hailed as the This is the rarest steak in the world.
49
Olive Wagyu comes from cattle raised on pressed, dried olive peels mixed into their feet.
50
It was developed in 2006 by a Japanese cattle farmer named Masaki Ishii.
51
Only about 2,200 of these cows were slaughtered in 2018, and they all live on the island of Shodashima, home to Japan's oldest olive oil plantation.
52
This special Wagyu is said to be extra tender, and can cost anywhere from $120 to over $300 for a steak.
53
While Wagyu's popularity grows worldwide, the domestic picture is a little different.
54
Wagyu's popularity in Japan is actually slumping slightly, and the country imported more U.S beef than any other country as of 2017.
55
The value of Japanese exports of Wagyu has risen over 200% in the past five years.
56
And as Japan's population ages, farmers are struggling to keep up with the increased global demand, raising prices even more.
57
But the high cost hasn't discouraged international sales.
58
In 2013, Japan exported 5 billion yen worth of wagyu.
59
Last year, exports hit 24.7 billion yen.
60
And many producers are now getting halal certifications for their slaughterhouses, so they can export to Muslim countries.
61
However, Japan may eventually have some competition when it comes to producing high quality Wagyu.
62
Countries like the US, Australia and the UK have been working on breeding their own Wagyu, usually relying on crossbreeding.
63
Most British American and Australian Wagyu are only 50% purebred, but that may be changing soon.
64
In the UK, for example, the Wagyu Breeders Association now registers DNA-verified full-blood Wagyu bulls and certifies authentic British Wagyu.
65
New methods and increased regulation may result in a product as good as the original, which means that the soon could be a lot more waggooth that costs a lot less.
下载应用
Everything you need to speak fluently
AI PronunciationScore every sentence
IPA PracticeMaster every sound
VocabularyBuild your word bank
Vocab GameLearn while playing
为什么要通过这个视频练习口语？
在今天的世界，了解高档食材如和牛的背景不仅能够丰富我们的文化知识，还能够提升我们的英语口语能力。通过观看并跟读《为什么和牛这么贵》的视频，学习者可以在轻松愉悦的氛围中提高英语发音，强化口语表达的自信。通过模仿视频中的发音和语调，您可以更好地掌握英语的节奏和韵律，这对于在日常交流中更加流利地表达自己至关重要。
语法与表达方式分析
在这个视频中，讲述者使用了一些重要的英语句型，这些句型对学习者来说非常有用：
- 定语从句: “that makes the meat so expensive”。这个句型可以帮助您在表达信息时提供更多的细节。
- 被动语态: “Wagyu is graded on two main factors”。这个结构常用来强调动作的接受者，而不是执行者，有助于提升您语言的多样性。
- 条件句: “If and when a cow goes to auction”。这种句型可以帮助学习者表达假设和条件，增强语言表达的丰富性。
- 使用比较级和最高级: “the higher the grade, the higher the price”。通过这样的表达，您可以更清晰地比较不同事物的特征。
常见发音陷阱
在视频中，有几个词汇的发音可能会让学习者感到困难。例如：
- Wagyu（和牛）: 这个词的发音并不同于常规的英语拼读，可能会让初学者感到困惑。
- Kobe（神户牛）：由于其特殊的起源，有些学习者可能会错误地将其发音为"Ko-be"而不是正确的"Ko-be"。
- Miyazaki（宮崎）: 这个地方名的发音也普遍较难，建议学习者多加练习。
通过多次收听视频并模仿其中的发音，使用听说的方法来提高自己的英语发音，结合接下来的练习，您将能够更自然地进行shadow speech与shadow speak的练习。利用这样的机会，让您在与他人交流时更加自信流利，成为一个口语表达能力出众的英语学习者！
什么是跟读法？
跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。