GENUINE JAPANESE WAGYU BEEF

As one of Japan’s finest exports, real Wagyu beef is revered across the world for its unique flavour, texture and heritage. Here’s why you should stock it

When it comes to beef, none come finer than Japanese Wagyu. Testament to the quality of the beef as well as the dedication of the professionals working to impressively high standards, this Japanese delicacy has found a passionate audience across the world.

While there are now multiple producers of Wagyu beef in Britain, retailers keen to focus only on the very best and most authentic product should look to genuine exports from Japan – the home of Wagyu.

Universal Wagyu Mark

In order to ensure that the quality of real Wagyu beef is consistent, the Universal Wagyu Mark was established in 2007. Working as the proof of authenticity, the mark ensures that the Wagyu enjoyed around the world is of a consistently high standard. The Mark is used both in Japan and the EU to demonstrate that the beef holding the mark has been endorsed as genuine Japanese Wagyu.

The mark is used over 40 countries in the world including Japan and EU, and if the cattle is not raised in Japan, the mark shouldn’t appear on package of meat. In order to obtain the Universal Wagyu Mark, it is essential that the meat must have come from pure breed cattle. In this sense, Wagyu cattle from elsewhere in the world has been cross-bred and will therefore not meet the mark’s expectations.

Meat quality is of paramount importance to the producers of genuine Wagyu beef. The cut surface between the sixth and seventh ribs are judged based on four criterior: marbling, colour and shine of the meat, firmness and texture, and the colour and shine of the fat. The fine marbling of Japanese Wagyu is key to its recognisability and success, affecting as it does the meat’s texture and flavour, while the fat itself needs to be clear white in order to meet the high standards of the graders.

Traceability is key to the quality of Japanese Wagyu, so each animal is given a ten-digit identification number so that its provenance can be verified; this is demonstrated in the family census register which documents each detail of the animal’s history including information about the pedigree going back up to three generations, its DNA data, and the farm the animal was raised on.

Why choose Wagyu?

There are many reasons why Wagyu stands out amongst other beef products:

VALUABLE MARBLING

Real Wagyu beef’s unique fat marbling means that the meat maintains its soft, smooth texture when cooked. Unlike other beef, the fat of which melts at around 30-40 degrees Celsius, the fat of Wagyu melts at 25 degrees – creating a melt in the mouth texture.

HIGH QUALITY MEAT

The unquestionable quality of genuine Japanese Wagyu beef means that it fits well into the product selection of fine food retailers. Shoppers at these establishments are conscientious about buying the best quality food they can and are keen to learn the story behind these products; real Wagyu beef offers retailers a unique story to share with their customers.

UNIQUE FLAVOUR AND AROMA

Japanese Wagyu gives off a sweeter, richer aroma than standard beef when cooked. The aroma, which some liken to coconuts and peaches, is unique to this meat and is in part due to its high content of oleic acid. This natural element of real Wagyu boosts its flavour, and producers are working on ways to increase its levels in the meat to add value.

TRACEABILITY

Genuine Japanese Wagyu beef is produced according to high hygiene standards, and every stage of the production process is closely monitored to ensure the best possible product reaches the consumer. Information regarding the gender and breed of the cattle, the history of its mother and the geography of the farm it was raised on are all to be found on the calf registration certificate.

THE HISTORY OF WAGYU

The story of Japanese Wagyu begins with the production of one of Japan’s most essential foods: rice. Cattle have long been indespensible in the farming of rice after being brought to Japan from the continent in around 400 BC, but due in part to their value in this capacity and some religious reasons, meat was not traditionally eaten in the country. This was the case until around 1877, when 558 gyunabe hot pot restaurants – seen as an aspect of the Westernisation of Japan – opened in Tokyo.

In time the demand for beef grew, and the draft cattle used in this practice – which is now largely managed by machinery – have were improved throughout the years to boast a fine flavour, unique fat content and subsequent high value. The roots of genuine Japanese Wagyu beef is thought to lie with Chiya cattle, which were crossbred in 1830 to produce quality Takenotani Tsuru-ushi beef.

When it comes to the feeding of Japanese Wagyu cattle, only the best food will do and from the day they are born until they’re eight to ten years old. Wagyu cattle are raised in the open air and feed on the natural pasture of meadows. The animals are then fed by whole crop silage – invaluable for the marbling and bright white colour of the fat – as well as grass and rice straw roughage.

Primarily raised in the Kinki and Chugoku regions of Japan. The Japanese Black was certified as an indigenous beef cattle in 1944 after being used as work cattle and cross-bred with foreign breeds during the Meiji era to produce a uniquely textured and flavoured meat.

In 1966, a competition focused on the improving quality of genuine Japanese Wagyu was held in Okayama with the theme ‘Can Wagyu be used as beef cattle?’. Since then, the competition has been held every five years.

Real Wagyu has been important to the Japanese public for generations. So much so, that the animals play a part in many festivals and traditional arts across the country.

Japanese Wagyu cattle are nurtured by hand since birth to ensure a fine flavour. Some farmers even provide their calves with handmade jackets in cold weather!

The word ‘Wagyu’ represents the harmony and peace at the heart of Japan.

Published in magazine "Speciality Food", UK,November/December 2016 issue, excerpts pp.24-25. Adapted and illustrated to be posted by Leopoldo Costa.