Wagyu Ranking System

Posted on Sep 26, 2012 in Hiroko's Blog

There are two grade ranking system for Wagyu meat. Quality Ranking Standards and Marbling Ranking Standards. Quality Ranking Standars uses No. 1 through No. 5. No. 5 is the highest rank. The meat at this rank has the highest marbling of fat in its muscle meat, the fat is snow white color (lower ranking beef fat has a yellowish tinge), the muscle meat is bright red-orange and its has smooth melting texture. All Japanese Wagyu is in the range of No. 4 and No. 5. When I did...

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Confusing: Wagyu, American Wagyu, Australian Wagyu

Posted on Sep 24, 2012 in Hiroko's Blog

Wagyu today is confusing. There are many choices, good or bad. Here is a piece of article written by Mr. Koji Itatsu, expatriate sent by Gifu Prefecture Government at that time living in NY City. “From 1997 through 1998 128 wagyu cows were imported to America, along with 13,000 wagyu sperms in test tubes, to begin a large scale of breeding of American Wagyu.” Today American Wagyu is branded as “Washugyu”. The quality – marbling and flavor...

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Japanese Wagyu, Their Life

Posted on Sep 21, 2012 in Hiroko's Blog

Newborn Wagyu calf, which weighs about 66 pounds, stays with its natural mother for about 10 months. The calf is then sold to farmers who feed and fatten it with hay, rice straw, other roughage, barley and corn for the next 20 to 24 months. Extensive care and much labor spent to raise the cattle resulting in beef whose snow white fat thoroughly marbles the muscle meat. By the time when the cow leaves for slaughter house they weigh around 1500 pounds. This is a simple...

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Japanese Wagyu, Real Wagyu back to American Market

Posted on Sep 20, 2012 in Hiroko's Blog

The ban of export of the Japanese Wagyu was lifted on August 17 this year after two years of Wagyu import suspension by American government because of a foot-and-mouth disease outbreak and a recent radioactive contaminant scare in beef. During the absence of Japanese Wagyu in US market, cross-Wagyu breeds in America (the production of American Wagyu goes back to 1976) and Australia have been convincing the market that their products are as good as Japanese Wagyu. This means...

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RUIS, Nordic Rye Bread

Posted on Sep 15, 2012 in Hiroko's Blog

One day a small vendor popped up at Union Square Market and started selling Nordic rye bread. They are offering a tiny portion of cucumber and cheese ruis sandwich. Once we have tasted it, we were addicted to the bread – robust rye and sourdough flavor, chewy (outside) at the same time crumbly tender (inside) texture and wholesomeness (use local organic rye flower). The company is Nordic Breads, based in Long Island City, NY. It became an absolute chore for us to...

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