I do not think Wagyu will be included among the top eight greatest steaks being served in New York if it is not that special.
Japanese Wagyu is one of the finest beef there is. A class in its own right and a top choice among great steak chefs. Nevertheless, authentic Japanese Wagyu are not too many out there and are the only source from Miyazaki Prefecture, a region on the Southern tip of Japan’s Kyushu Island.
What is Wagyu Beef anyway?
Wagyu beef is also known in Japan as Kobe beef, Kōbe-niku, Kōbe-gyū or
Kōbe-ushi from the Tajima strain of Japanese Black cattle. They are raised in accordance with governing rules set out by the Kobe Beef Marketing and Distribution Promotion Association. What makes it distinctive is its meat:
· Natural delicacy
· Valued for its flavor
· Fatty
· Tenderness
· Well-marbled texture
Japanese Wagu beef are recommended as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki.
Historically, the Wagyu Cattles originates from China. They were brought to Japan in about the second century AD, in the Yayoi period. Previously, Wagyu Cattles were used only as draught animals, in agriculture, forestry, and mining and for transport, and as a source of fertilizer. Then, for cultural and religious reasons – the meat was not eaten and milk consumption was unknown.
Japan was isolated from the rest of the world from 1635 until 1854. Between about 1900 and 1910 there was extensive cross-breeding of these with native stock. From 1919, the various heterogeneous regional populations that resulted from this brief period of cross-breeding were registered and selected as “Improved Japanese Cattle”. Four separate strains were characterized, based mainly on which type of foreign cattle had most influenced the hybrids, and were recognized as breeds in 1944. These were the four wagyū breeds, the Japanese Black, the Japanese Brown, the Japanese Polled, and the Japanese Shorthorn. The Tajima is a strain of the Japanese Black, the most populous breed (around 90% of the four breeds).
Beef consumption remained low until after World War II. Kobe beef grew in popularity and extended its global reach in the 1980s and 1990s. In 1983, the Kobe Beef Marketing and Distribution Promotion Association was formed to define and promote the Kobe trademark. It sets standards for animals to be labeled as Kobe beef. Kobe beef was not exported until 2012. It was exported in January 2012 to Macau, then to Hong Kong in July 2012. Since then, exports have also been made to the United States, Singapore, Thailand, the United Kingdom, and Canada.
The main photo shows our actual authentic Japanese Wagyu Beef. We are currently offering and in need of buyers. (Including a steak restaurant favored by Wagyu Japanese Black Beef):
1. Product Name: WAGYU Roast Beef
2. Origin: Japan
3. Grade: A5
4. Meat part name: Tenderloin/A5 grade, Rib Sirloin/A5 grade
5. Shipping method: Chilled
6. POL: Fukuoka Airport
We have a livestock export license and have a track record of exporting livestock products and fruits to Hong Kong and other countries in years. You can email us directly at merryheart.stuffs@gmail.com for inquiries and/or details.
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