Wagyu Guru: Premium Japanese Beef

Wagyu Guru: Premium Japanese Beef Wagyu Guru: Butchers and meat cutters cut and trim meat from larger, wholesale portions into steaks, chops, roasts, and other cuts.

Then prepare meat for sale by performing various duties, such as weighing meat, wrapping it, and putting it out for sale. WAGYU - a Japanese beef cattle breed – derive from native Asian cattle. 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow. Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selec

tion favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu is a horned breed and the cattle are either black or red in color. There is some evidence of genetic separation into the Wagyu genetic strain as much as 35000 years ago. Modern Wagyu cattle are the result of crossing of the native cattle in Japan with imported breeds. Crossing began in 1868 after the Meiji restoration in that year. The government wanted to introduce Western food habits and culture. Brown Swiss, Devon, Shorthorn, Simmental, Ayrshire, and Korean cattle were imported during this period. The infusions of these British, European and Asian breeds were closed to outside genetic infusions in 1910. The variation of conformation within the Wagyu breed is greater than the variation across British and European breeds. The three major black strains - Tajiri or Tajima, Fujiyoshi (Shimane) and Kedaka (Tottori) evolved due to regional geographic isolation in Japan. These breeding differences have produced a Japanese national herd that comprises 90% black cattle with the remainder being of the red strains Kochi and Kumamoto. For more information on the genetic diversity of the breed; click here: https://wagyu.org/breed-info/wagyu-origins?fbclid=IwAR0WF0uls6YvelOJ4QmQnciu3XcyVCvWDw-33ikcO_uxJOxRzZiWeB_tCAo

In Japan there are four breeds that are considered Wagyu and those are the Japanese Black (the predominant Wagyu exported to the U.S), Japanese Brown (In the U.S. referred to as Red Wagyu), Japanese Polled and Japanese Shorthorn. There are no Japanese Polled or Shorthorns being bred outside Japan. Wagyu strains were isolated according to prefecture (state) and breeds imported for crossing were not the same in each prefecture. The production of Wagyu beef in Japan is highly regulated and progeny testing is mandatory. Only the very best proven genetics are kept for breeding. Realizing the value of their unique product, the Japanese Government banned the export of Wagyu and declared them a national living treasure. Zenwa is the Gov't held entity in Japan that oversees the WAGYU registry for Japanese Black, Brown, Polled and Shorthorn.

Be more cautions on your healthy and your surroundings.
17/11/2020

Be more cautions on your healthy and your surroundings.

COVID-19 has a wide range of symptoms. Find out more here ⬇️

You can protect yourself and help prevent spreading the virus to others if you:Do1. Wash your hands regularly for 20 se...
08/04/2020

You can protect yourself and help prevent spreading the virus to others if you:

Do
1. Wash your hands regularly for 20 seconds, with soap and water or alcohol-based hand rub
2. Cover your nose and mouth with a disposable tissue or flexed elbow when you cough or sneeze
3. Avoid close contact (1 meter or 3 feet) with people who are unwell
4. Stay home and self-isolate from others in the household if you feel unwell

Don't
1. Touch your eyes, nose, or mouth if your hands are not clean

02/01/2020

Like birds, let us, leave behind what we don’t need to carry, grudges sadness pain fear and regrets. life is beautiful, enjoy it. HAPPY NEW YEAR 2020!

And not to forget to try out the Japanese A5 Wagyu Beef!

28/12/2019

Wagyu Beef in Japan is the juiciest, most delicious steak you may ever eat, but how? What's the secret? How does Japan grade each wagyu? What's the standard for A5 beef? How do the cattle live?

To find the answers, let's visit a Wagyu Farm in Ibaraki, the Hitachi Beef processing plant where they grade the beef and a top Wagyu restaurant on the base of Mt Tsukuba with views all the way to Mt Fuji.

We'll eat premium cuts of A5
★ Tenderloin
★ Sirloin
★ Prime rib

1. Filet or Tenderloin Steak 2. Top Sirloin3. Skirt Steak4. RIbeye5. Strip Steak6. Hanger Steak7. Flat...
22/12/2019

1. Filet or Tenderloin Steak
2. Top Sirloin
3. Skirt Steak
4. RIbeye
5. Strip Steak
6. Hanger Steak
7. Flat Iron Steak

21/12/2019

High-end Sukiyaki - Tokyo WAGYU BEEF Japanese Cooking

Why does wagyu beef taste so good?!Those in the know reckon wagyu is unparalleled in its taste.Its abundance of fat ensu...
15/12/2019

Why does wagyu beef taste so good?!

Those in the know reckon wagyu is unparalleled in its taste.

Its abundance of fat ensures a tender, juicy and flavoursome eating experience. The fat in wagyu has a melting point lower than the human body temperature – making it melt in your mouth.

Putting WAGYU MSB7 to the test! Is it just as good on the pan as it is on the grill? There is only one way to find out!
15/12/2019

Putting WAGYU MSB7 to the test! Is it just as good on the pan as it is on the grill? There is only one way to find out!

Today we are putting WAGYU MSB7 to the test! Is it just as good on the pan as it is on the grill? There is only one way to find out! So I am cooking these be...

Crowd Cow presents: How To Cook Wagyu BeefIncredibly marbled and best enjoyed with friends, our authentic A5 Japanese Wa...
15/12/2019

Crowd Cow presents: How To Cook Wagyu Beef

Incredibly marbled and best enjoyed with friends, our authentic A5 Japanese Wagyu will make you the hit of the holidays. Host a tasting event or give it as the ultimate food gift.

We recommend cooking your A5 Wagyu a little bit at a time, cooking small strips and eating as you go. We also strongly recommend never cooking Wagyu over an open flame.

Bite-size portions. Slice into small strips and cook each one at a time. With A5 Wagyu, a little goes a long way, so savor and enjoy as you go.
Season. Sprinkle a little sea salt (e.g. sel gris), to taste. Pepper is okay, too. Season lightly so you can savor and enjoy the flavor of the meat itself. Alternatively, you can season after cooking the meat. The choice is up to you.

Cook on Stainless Steel. Sear the meat (slices approximately 1-inch by 4-inches) directly on the hot surface of the pan for 1 to 2 minutes per side. There is no need to add oil whatsoever. The fat from the A5 will melt out and provide more than enough for cooking.

Crowd Cow presents: How To Cook Wagyu Beef Incredibly marbled and best enjoyed with friends, our authentic A5 Japanese Wagyu will make you the hit of the hol...

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