Exploring Wagyu Cattle and Kobe Beef

Aug 17, 2024

Wagyu Cattle and Kobe Beef: An Overview

Introduction

  • Michael introduces Wagyu cows, highlighting their high value and unique characteristics.
  • Distinction between Wagyu and Kobe beef:
    • All Kobe beef comes from Wagyu cattle, but not all Wagyu is Kobe.
    • Comparison: Wagyu = average car, Kobe = Ferrari.

Visiting the Farm

Ushunaga-san's Farm

  • Ushunaga-san raises some of the most expensive cattle, starting with 50 cows and now over 500.
  • "Wagyu" means "Japanese cow."
  • Baby Cows:
    • Weigh between 25-30 kilograms.
    • Grow about 1 kilogram per day.

Common Myths about Wagyu

  • Misconceptions include cows being massaged daily, listening to Mozart, or being fed alcohol.
  • Clarification:
    • Cows do receive specialized feed but do not get drunk.

Feeding and Growing

  • Cows between 1 to 3 years old eat about 8 kilograms of feed per day.
  • Marbling quality assessed by observing the sirloin area.
  • Tajima cows weigh around 700 kilograms (approx. 1400 pounds).
  • Feed Composition:
    • Includes sake, beer, whiskey, and sugar cane.
    • Cows drink high-quality natural spring water.

Auctioning Wagyu Cattle

  • Auctions are exclusive; entry requires knowing Yamamoto-san.
  • Trophy given to the best cattle of the day.
  • Carcass Quality Grading:
    • Graded from A to C and 1 to 5.
    • A5 represents the highest quality.
  • The auction process is competitive and requires strategy.

Processing the Meat

  • The butcher (Ong Bichang) breaks down the cow into usable cuts.
  • Emphasis on minimal waste and precision in butchering techniques.
  • Different cuts of meat showcase Wagyu's marbling and quality.

Cooking at Wagyu Mafia

Levels of Kobe Beef

  1. Wagyu Sushi:
    • Made with Hokkaido sea urchin and royal caviar.
    • Quick preparation with a focus on delicate flavors.
  2. Kobe Beef Yakiniku:
    • Barbecue using Kobe beef tongue, known for its flavor and rarity.
    • Grilled with care for optimal texture and flavor.
  3. Wagyu Katsu Sando:
    • Made from $3,000 tenderloin.
    • Breaded and fried to golden perfection.

Conclusion

  • Final remarks on the unique quality of Kobe beef and its preparation.
  • Michael offers Wagyu tenderloin to followers as a giveaway.