Tag: Restaurant

It is not about how much you eat, but the quality of food and the impeccable flavors that you experience when you dine out.   The top of the line quality of beef is Wagyu, and while you won’t find it offered on a buffet, it is one of the most elegant bites of meat that you can enjoy.

There is an important shift happening in the North American restaurant market.  Consumers are more health conscious than ever before and making different choices when it comes to dining out.  It’s really not about quantity anymore, and in fact, many consumer studies speculate that consumers are beginning to distrust large portions.   And dislike them, as many are making healthier choices about the number of calories, carbohydrates and fats they consume on a daily basis.

If you have heard the name of this premium type of beef, but you aren’t sure where to buy it, or how to incorporate it as a prestige item on your menu, we’re about to introduce you to some delicious facts about Wagyu.

The Culture and History of Wagyu Beef Production in Japan

Because Japan is such a small country with a large population, eating beef was something that was slow to be adopted by the common people.  In fact, for over 2,000 years cattle were only used for labor to cart supplies or to pull plows on farms.   It was this heritage of the ‘working cattle’ that helped create what Chefs label as the ‘ultimate taste in beef’, and Wagyu today is recognized around the world as the pinnacle of quality.

The Wagyu cattle aurochs are believed to have originated from Africa, Asia and Europe, and were domesticated from the now extinct wild ox (Bos primegenius), which roamed through those continents but were most prevalent in North East Asia.  They were domesticated for farm labor, and developed through generations of breeding, increased muscle and marbling that is unique to the breed.

It’s important to note that for most of history, Buddhist leaders did not religiously allow the consumption of any meat from a four-legged animal.   The Wagyu (a Bos Taurus breed) was a hereditary combination of the Japanese Black and Bos Taurus lineage from Europe.  The most prized Wagyu were raised in the Okayama Prefecture, and called “Tsuru” in the early 1800’s and only the traits of the cows (or maternal breeding information) was retained.

In 1867 the political rule of Buddhist leaders was ended, and during the Meij Restoration it became legal to eat livestock and meat again.  This marked an important shift in the breeding strategy for cattlemen, as the animals had been previously raised for strength, and endurance, but not for the production of milk or meat.   A port was opened in Yokohama for international trade, and beef was shipped internationally, under the name of Kobe Beef.

Does that mean that Kobe and Wagyu are the same?  No, because there was an important evolution and cross breeding that happened around the same time, when Japanese cattle ranchers realized that the demand for the beef was marketable (and at a premium price).   Over a ten-year period, about 2,500 head of cattle were imported from Great Britain and crossed with the native Japanese bloodlines in the prefectures.   While improving and refining the quality of the Kobe meat, the prices for the cattle dropped slightly as they were deemed not strong enough to be sold for agricultural labor.

In 1919, the Japanese government required registration and the identification of “improved Japanese Cattle”.  Every prefecture or territory had their own super breed and lineage, but in 1944 the Japanese government established that there were three official and unique breeds of cattle; Kobe, Wagyu and the Japanese Shorthorn.

It was serious (and profitable) business, and as such there were breeding unions established in every town and region.   The union committee decided which bulls would be used for breeding and matched them with hand picked cows.    Desirable traits included soft skin, a fine and soft coat, a textured but graceful horn and a clean-cut face with no abnormalities of color.

As you can imagine with such selective and pure breeding, inbreeding is a prevalent in the Wagyu and Kobe beef herds. Yet despite the levels of inbreeding (Mishima 22.9%), (Japanese Black 48.8%) and the Japanese Brown at 61.2%, there are few to no problems with health and the passing of the quality genetic traits that make Wagyu so coveted.

Each Wagyu calf is documented from birth and has a record of its complete lineage.  To this day, Japan fiercely guards the genetic lines that have made this breed famous worldwide.  Between 1976 and 1998, only 200 Wagyu were imported to breeders in the United States.

Today, the American Wagyu Association estimates that there may be 30,000 cattle that share similar bloodlines with traditional Japanese Wagyu, but less than 5,000 head of the cattle are pedigree and full-blood in their lineage. Special methods are used to produce the rich marbling and tender beef, with ranches dedicated to the American version of Wagyu (and Kobe) in Texas, Iowa, Idaho and New Mexico.

Incorporating Wagyu Beef into Your Five-Star Menu

Wagyu is graded on a scale like other types of beef, and that grade is awarded based on the amount of inter-muscular fat and the overall texture of the beef.  The BMS rating pertains to the level of marbling, coloration of the meat and the fat color.

The grading scale for Wagyu beef is as follows:

• 5 – Excellent (BMS 8-12)
• 4 – Good (BMS 5-7)
• 3 – Average (BMS 3-4)
• 2 – Below Average (BMS 2)
• 1 – Poor (BMS 1)

The higher the number, the better the quality of Wagyu beef.  And this is important for restaurants to determine how they plan to serve it, and what portion size to profitability ratio they plan for an entrée or appetizer.   For instance, Wagyu ground beef is delicious, but can be rated a 1-3, and still provide exceptional flavor and nutrition compared to standard beef.  Whereas grilled steaks, or sliced portions like tender teppanyaki require a higher grade of Wagyu.

When you are serving the internationally recognized pinnacle of beef in your restaurant, you can and should make it the shining star because of the scarcity and the divine flavor and texture of the beef.   So, what does that look like for fine dining establishments?  We would like to give you some inspired recipe ideas and cooking methods to try at home (or in your restaurant or catering business).

Cooking Tips and Preparation for Premium Wagyu Beef

To get the best flavor and texture out of cooked Wagyu (and like other premium cuts of beef) it is essentially important to not over cook it.  Grass fed Wagyu is very forgiving, as the rich marbling and fat help to keep the moisture intact, but open flame or oven heat that is too high can rapidly dehydrate the meat, leaving it dry and less flavorful.

Ground Wagyu is the only exception to this rule, but when roasting or grilling whole portions, a meat thermometer should be used to achieve the right internal temperature for the desired level of finished preparation.

If grilling a Wagyu portion, make sure to take it out of refrigeration at least one hour before you plan to cook it.  Do not cook it cold.  Warming the meat allows the fat to reach room temperature for a more juicy and delicious steak.

When roasting a portion of Wagyu, do not exceed 250°F to preserve tenderness.  Sear in a skillet or on a grill on both sides before roasting, to retain the moisture of the meat and add a delicious seasoned light char texture on the exterior of the portion.

Some Chef’s also use Sous Vide to prepare Wagyu, and it is also a popular cooking method for the restaurants that serve A5 Wagyu in Japan.  The fat is retained during the hydro cooking process, and tenderizes the meat through the slow cooking method.

Before serving, always rest a grilled or roasted portion of Wagyu at least 10 minutes before carving for the plate.  This allows the moisture to disperse through the portion and helps preserve the tenderness of the premium beef.

Three Delicious Wagyu Recipe Inspirations for Restaurants

If you are serving roasted vegetables with your Wagyu, we recommend using the fat trimmings to sauté the vegetables, to naturally infuse some of the rich beef flavors.  It is a five-star steakhouse secret that helps create an aromatic and satisfying meal.

Here are some delicious recipes to consider adding to your menu, using quality Wagyu beef:

1. Shabu-Shabu

Using a fondue pot tableside (or hot pot) provides an exciting dining experience for couples, or for groups, who enjoy cooking their own food over a conversational meal.   Wagyu is sliced paper thin, and accompanied by healthy fresh vegetables like mushroom, Asian cabbage, julienne carrots and green onions in a rich broth.  Don’t forget the fresh garlic and ginger!

Check out this recipe from Food & Wine.

2. Grilled Wagyu Steak

One of the key things to remember about Wagyu is that less seasoning is required.  Since the Wagyu is already flavorful, you want to gently season it to preserve the rich beef and fat marbled flavor of this premium cut.

Celebrity Chefs recommend using kosher salt (or sea salt) to season the grill, before placing the portion of Wagyu on an open flame.  Use our temperature guide to achieve the right level of cooking.  Season lightly with pepper and serve.

For more instructions check out this article on The Food Network.

3. Wagyu Scratch Burgers

Who said that you cannot make the humble hamburger into a premium entrée?  When you start with ground Wagyu beef, you can elevate the ordinary to extraordinary, and make it an elite burger on your menu.

We love this savory recipe for Wagyu Beef Burgers on the food blog Silver Oak.  They top it with a homemade fig and caramelized onion jam and sharp white cheddar.

Miami Beef® has been a trusted supplier of quality meat to the food service industry in America, and to commercial customers overseas for over fifty years.   Contact our sales team to learn more about our premium Wagyu selections and how to incorporate this world renowned quality beef into your five-star menu.