wagyu & kobe beef
TRANSCRIPT
Presentation On
Wagyu and Kobe
What is “Wagyu” Beef ???
• “Wa” means Japanese and “Gyu” means cow
• Known for their intense marbling and high percentage of unsaturated fats.
• Some examples of Wagyu are Matsusaka, Kobe, Yonezawa, Mishima, Omi and Sanda.
• Famous breeding strains are Tajima, Itozakura and Kedaka.
• More marbled the fat more tender and flavor the meat, and consequently the higher the grade of the beef.
• USDA needs 6-8% marbled fat.
• Wagyu boast to 20-25% marbled fat.
• The most famous form of Wagyu is “Kobe”.
How Wagyu beef are produced ???
• Raised in Barn
• Calf fed with low energy diet, after 10 month high energy feed until slaughter at 28 months.
• During summer fed with bottle of beer.
• Massaging with oil or sake.
Grading of Wagyu Beef ???
•Followed in two aspects :-
1. Yield Grade
2. Meat Quality Grade
YIELD GRADE
•Grade A :- 72% and above
•Grade B :- 69% and above
•Grade C :- Under 69%
QUALITY GRADE
•Poor :- 1•Below Average :- 2•Average :- 3•Good :- 5-7•Excellent :- 8-12
What is Kobe beef ???
• Kobe are from Tajima Strain of Wagyu cattle raised in Hyogo Prefecture of Japan.• Hyogo is a district located on the Kansai region on Honshu Island of which capital is Kobe.• Only few tajima cattle chosen as a Kobe.• Calves are given best feed like rice straw, maize, barley and cereals.
To be classified as true Kobe beef…
• Must be pure Tajima-gyu lineage.• Must be raised in Hyogo region.• Must be a bullock or virgin cow.• Must be fed with grass only from Hyogo
region.• Must be processed in approved slaughter
houses.• Must have fat marbling of level 6 or above.• Must have meat quality score of A4-A5.• Gross carcass must be 470 kg or less.• Must be assigned 10 digit ID number so
that authenticity can be traced.