Wagyu Beef on the Menu in Yeppoon

What is all this about wagyu beef? Well lets clear up a few things straight away. Wagyu beef is not just a fancy name used to beef up the sales of beef in the market place. Wagyu beef is not massaged either. And no it’s not cheap. Wagyu directly translates as Japanese or Japanese style Wagyu and Kobe, the term “Kobe beef” is an appellation given to Wagyu beef that is raised or finished in Kobe in Japan and can only be used for beef finished in this way.

Everything else is simply termed Wagyu. Originaly only available from Japan untill they sold 4 bulls to the USA in 1976 then 200 cows and 15 bulls in 1992, at great cost to the farmer (expelled from the wagyu association). there are now about 300 breeders of wagyu cattle in Australia. So wagyu beef firstly originates from the breed of beef being Wagyu, like Angus or Shorthorn. The right genetics alone do not ensure the final eating quality of the beef; feeding and living conditions play important roles. Correct feeding is critical to ensure that the animal achieves its maximum marbling. Marbling being the amount of fat throughout the meat (white flecks) this is what is also graded and gives the wagyu grade 0-9+ 0 being the least fat and 9+ being the most (best). The more health conscious amongst us will be happy to know that around 50% of the total fat profile consists of unsaturated fats (ie the good fat). Some researchers have indicated that fatty acids found in Wagyu beef play a role in cancer prevention. Red and Black Wagyu are available, black wagyu being the better quality and unique in their genetic ability to deposit extraordinarily high mono-unsaturated fatty acids (the ratio of mono-unsaturated fat to saturated fat is about 2:1). A totally trimmed rib eye muscle from Wagyu may contain twice as much extractable fat than that in a USDA Prime and it is this marbling propensity that sets the Wagyu apart from any other breed of cattle. The secret to great marbling is a slow and steadily weight gain of a maximum 1kg per day, this is controlled by a high grain, regular diet without stress caused by irregular feeding and weather extremes. Imagine a peacefull home with perfect weather your favorite meal at anytime you want with everything done for your benefit, thats the life of the Wagyu cattle. The best wagyu beef in Australia can be found at Blackmores farm in Alexandra Victoria. David Blackmore is currently producing the most highly sought after beef in the world. Branded as Blackmore Wagyu Beef, this premium product is being sold to high-end restaurants both domestically and internationally. Australian restaurants include Aria, Becasse, Quay, Rockpool, Tetsuya’s, Asiana, Hanabishi, Jamon,Shoya Japanese, Taxi Dining Room, Vue De Monde to name just a few. I have now wagyu beef on the menu at Beaches, (close your mouth now) yes wagyu in Yeppoon. I have Elders wagyu beef from my local butcher Paul Jaques @ Coastal meats. So next time your in you will have then opportunity to sample some of the best beef in Yeppoon. The grade is 5-7 which believe me is very good.

For more info on Wagyu Beef visit http://wagyu.une.edu.au or http://www.securityfoods.com/ or http://www.blackgoldfarms.com.au

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