Wagyu & Kobe beef

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.