Wagyu

Japanese Beef

wagyu - japanese beefA famous American athlete was named after Kobe Beef, a very high grade of wagyu, or Japanese beef, produced in the city of Kobe.

Wagyu was created by crossing a type of cattle bred in Japan for centuries with cattle from foreign countries bred for beef. The purity of this new breed was then preserved and improved upon to produce beef with unique and sought-after characteristics. The four breeds of wagyu are Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. Most of the famous wagyu brands use the Japanese Black breed.

Wagyu is known for being tasty, juicy and very tender. The secret is that this beef is genetically predisposed to intense marbling. In other words, the fat in the muscle takes on a marbled appearance. Once cooked, this marbled section just melts away in your mouth. The flavor of the meat is determined by the qualities of the cattle. Cattle with excellent characteristics are carefully selected and raised. This helps to achieve the beautiful marbling effect in the meat.

In the making of Matsuzaka beef, a type of wagyu just as famous as Kobe beef, the cattle are given beer as well as massages using distilled spirits in order to promote better quality beef. This beef can be stored frozen or refrigerated, but should be used soon after being purchased.

ADiRECT Corporation

Our mission is to introduce the world the ultimate in gourmet ingredients; the true flavor of Japan. We are capable of seeking out and acquiring top-quality foodstuffs and delivering them fresh to the global market.

"Premium Wagyu"

We are privileged to introduce our Premium Wagyu. Kuroge Wagyu is a breed of Japanese black haired cattle; the taste of wagyu is quite different from that of other beef. Just by looking you can sense the umami flavor permeating our beef; once you put a piece of it in your mouth, you will marvel at its fine, delicious, juicy taste. Premium Wagyu is a valuable and limited product; we commit to provide only the highest and best quality of Kuroge Wagyu for customers.

Wagyu Tataki
Ingredients:
Premium Wagyu tenderloin...7 oz
Daikon radish...1/2 cup (grated)
Scallion...1 stalk (chopped finely)
Ginger...1 tsp (grated)
Garlic...1 clove (thinly sliced)
Citrus vinegar...to taste


How to cook
1. Cut Wagyu into strips and brown over a strong charcoal fire. Take care not to overcook the Wagyu and stop heating when the fat inside starts to melt.
2. Chop the scallions finely and grate the ginger or cut it into long thin strips. Slice a clove of garlic.
3. Cut Wagyu into bite-sized pieces and place on a plate together with (2) and grated radish.
4. Dip the Wagyu in citrus vinegar-based seasoning to eat.

Contact Information
ADiRECT Corporation
620 Suiginya-cho, Karasuma, Shimogyo-ku, Kyoto, 600-8411, Japan
tel: +81-75-341-8500
fax: +81-75-361-8541
e-mail: premium@adirect.jp
website: www.adirectfoods.com
contact: Keiko Kageura

Hoei & Co., Ltd.

Since it was established in 1988, Hoei has been acting as an arm of international procurement activities for the Itoham Group. We have specialized in international meat trading, through Itoham’s global network, particularly in pork, beef, and chicken from various countries, as well as processed meat products such as Parma ham, salami, bacon, and fully cooked chicken products from Italy, the U.S.A., the People’s Republic of China, and others.

Wagyu

Another Group company, Sankyo Meat, is a USDA-approved slaughterhouse for the export of Japanese Wagyu to the U.S.A. Thus, we can export incredibly marbled and delicious tasting Wagyu as an exclusive exporter. We believe you will experience unparalleled Japanese quality and flavor, as well as be absolutely assured of the pedigree of the beef which can be traced back to the birth of each animal.

Contact Information
Hoei & Co., Ltd.
10065 E, Harvard Ave., Suite 805, Denver, CO 80231
tel: 303-671-4550
e-mail: noah-maeji@calcoitoham.com
website: www.itoham.co.jp/english/index.html
contact: Nobuhiro Maeji (Itoham America, Inc. Calco Division)
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