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A Guide to The Best Wagyu

Once we heard “wagyu”, Kobe beef is the most common image that comes to our mind. However, did you know that Japanese wagyu are available in various kinds with different level of deliciousness?

This will guide you to enjoy the best wagyu ever!

What Makes Wagyu so Popular?

Wagyu has a smooth  yet beautiful marbling with the highest flavor and quality. It let you experience the melting-in-the mouth texture and luxurious sweet yet non-greasy taste that meet nice in every dish. The wagyu beef is available in the market after inspection and grading for its attributes, such as marbling, color, and texture.

In producing a super high quality meat of wagyu, the cattle needs to be stress-free, breeds free in the nature, eat a carefully chosen fed, and strict yet careful health check, that makes it reach an exclusivity.

Do Wagyu Drink Beer?

This is one of the most common topic we heard when talking about wagyu. However, according to an exclusive interview held by The Japan Times (click for full article), it is mentioned that “this myth started 30 years ago when a restaurant did a promotional stunt in which a Tajima cow was fed beer”. Furthermore, quoting to the Kobe Beef Marketing and Distribution Promotion Association mentioned on Japan Info (click for full article), feeding beer or alcoholic drink to a wagyu is not a part of the standard practice of rearing wagyu.

Kinds of Wagyu in Japan

Wagyu includes four Japanese native breeds, those are shorthorn, polled, brown, and black. Since wagyu is the native Japanese breeds, there is no wagyu raised and breeds other than in Japan. Among the Japanese native breeds, the Japanese black cattle (or called “kuroge wagyu” in Japanese) known as the representative of branded wagyu.

The Halal Wagyu

Aim to serve the-best-meat-in-the-world to Muslim customers, now Japan has a various of halal wagyu, which is slaughtered according to Islamic Law, do by Muslims, and at the halal-certified slaughter house, then processed at the halal-certified processing plant before distributed to retailer/butcher. It makes halal restaurants serving halal wagyu are rapidly increasing throughout Japan and overwhelmed numbers of Muslim customers that look for an ultimate satisfactory in enjoying meat.

Halal Branded Wagyu You Should Try in Japan!

Ozaki Beef

Ozaki beef refers to Japanese black cattle raised in a farm owned and managed by Mr. Muhenaru Ozaki in Miyazaki Prefecture. Ozaki beef is the only wagyu beef in Japan named after the farmer . The Ozaki beef breeds and raised with the most advanced techniques which is different with other, makes the Ozaki beef’s meat has a very beautiful marble with a light and sweet yet luxurious addicting taste. It has an extremely smooth and melting-in-the mouth texture, has a sweet taste without greasy. The most delicious meat ever.

Premium Ozaki beef at the Origami Asakusa (Tokyo)

Ozaki beef had been served in first class of ANA flight board from Paris to Tokyo (Haneda) on March 2015 in western style menu, made it gain a high responses and overwhelmed world-class celebrities.

Ohmi Beef

Ohmi beef is the oldest wagyu brands in Japan, comes from the Japanese black cattle raised at the Ohmi area in Shiga Prefecture that blessed with fresh water of Lake Biwa, known as “the mother lake”. The Ohmi beef has the longest history among the branded wagyu, well-marbled with tender fat and mellow smell, and has a chewy yet juicy texture.

Halal Ohmi beef at the Ohmigyu DINING Iyasaka (Tokyo)

Kobe Beef

Talking about wagyu, “Kobe beef” maybe is the first keyword that come to our mind. Yes, Kobe beef is well-known worldwide and highly appreciated internationally. The Kobe beef comes from Japanese black cattle raised in Hyogo Prefecture which has a beautiful marble, soft yet tender texture, and a superior flavor.

Halal Kobe beef at the Teppanyaki Steak Misono (Kobe)

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Wagyu Grade

Before goes to the market, wagyu beef must go through strict inspection and important grading. Japanese beef grading are decided by aspects such as ; marbling, meat color and brightness, firmness and texture of meat, and color, luster and quality of fat.

In the grading, A5 is the highest grade given only to the finest beef, particularly have an extremely smooth melting-in-the-mouth texture, juicy flavor, and good balance of fat.