Who has not heard of Wagyu beef?
I am going to enlighten you and reveal the truth about this mysterious animal. Join me on my quest, in a setting that very, very few people know… Follow me!
1st photo: an authentic Kuroge Washu, the Sanuki Olive Gyu
What is Wagyu beef?
The term wagyu (和牛, wagyū) refers to several breeds of Japanese cattle, including the one that produces the famous Kobe beef.
Japan has more than 300 registered Wagyu brands, of which only 45 benefit from a designation of origin (Wagyu stamp from Visuals).
To date, only 5 of these 45 appellations are exported, primarily to Europe and the United States. These are the Kobe, Matsusaka, Miyazaki, Sanuki and Jyoshu appellations. The best-known appellation, Kobe, features cattle of the Kuroge Washu breed (Japanese Black) with exclusive Tajima genetics. They are raised, slaughtered and butchered in Kobe, with an A4 and A5 classification and high marbling (see documentation from the Japan Meat Grading Association). Only 4,700 of them can be sold under the Kobe appellation.
Quality Grade (Japan Meat Grading Association)
Sanuki beef, also of the Kuroge Washu breed and of a much more recent designation, certifies only 2,000 animals per year, also of A4 and A5 conformation (meat yield and animal conformation*) with marbling ranging from 5 to 12 on a scale of 12 grades.
* A1 corresponds to a lean animal with low yield and A5 corresponds to an animal with high meat/carcass yield.
To import Wagyu simply to offer Wagyu would be to reduce Japanese excellence in this field to a mere cut of meat.
In France and Europe, we are sensitive to terroir, history and poetry. The Olive Sanuki Wagyu beef meets all of these criteria and will inevitably fuel many lively conversations during tasting, whether one is a professional or simply an epicurean and lover of fine food.
