Secrets of ZEN-NOH WAGYU,
what is different with others
1. Cattle-raising method
The ways of raising and fattening cattle in Japan are meticulous and caring.
Growing in small scale farm. Farmers are giving keep attention each cattle. Farmer wash, dry, and brush cattle by hand. It helps cattle clean, healthy and also this brushing might have a massaging effect and help to improve blood circulation. And feeding is changing each stage and each cattle. Basically farmer feeding their secret recipe mix like rice straw, barley, corn, soy bean and etc. Of cause no unwanted hormones are using in any raising stages.
Intensive breeding efforts have brought about significant improvements, resulting in today’s high-quality beef breed “wagyu”. There are several Japanese wagyu breeds, but more than 90% raised in Japan is Japanese black.
And now each cattle has own name and unique identification number, that can be used to trace some information like the cattle origin, farm, feeding. *you can easily trace a cattle’s date of birth and every movement by searching for own ID# in National Livestock Breeding Center database. http://www.id.nlbc.go.jp/english/
Technically there are seasonal different in quality, but the locations of ZEN-NOH WAGYU processing plants approved by United States Department of Agriculture (USDA) covered from North to South Japan. Iwate-pref, Gunma-pref, Kumamoto-pref, Kagoshima-pref and Miyazaki-pref. ONLY ZEN-NOH WAGYU supply the best quality Wagyu beef in each season for U.S. market.
*ZEN-NOH, National Federation of Agricultural Co-operative Associations.
4.Judgment with Unique grading system
Grading is strictly divided into the two main categories of yield grade and meat quality grade by professionals from Japan Meat Grading Association. For yield grading, “A” is above average, “B” average, “C” below average. For meat quality grading, this five point are based on following four steps,
- 1. Beef marbling
- 2. Color and luster of meat
- 3. Firmness and texture
- 4. Fat color and quality
The combined evaluation of these values creates the final meat grading quality, such as A5 and B4.
Before you eat, you can enjoy it just with your eyes. Well-marbled Japanese wagyu is called Shimo-furi, means beautiful snow. After grilled Japanese wagyu’s flavor and sweet rich aroma come from wagyu fat, it is called wagyu-kou. It tastes mild and natural and releases a scrumptious aroma enhanced your dish. Also the fat will melt in your mouth and giving it a soft texture from first bite like no others. You will enjoy master piece of artisan “farmer” who took long time to their hard works. Thank you and enjoy your dish.