How Wagyu Is Made (Farm To Table)

Nick DiGiovanni

13 Apr 202418:42

Summary

TLDRJoin Michael as he embarks on an insightful journey into the world of Wagyu cattle, exploring the luxurious origins of Kobe beef. From visiting a farm with Usunaga-san, the caretaker of some of the world's most expensive cattle, to witnessing the meticulous process of raising these prized animals, the video offers an intimate look at the life cycle of Wagyu. Discover the myths surrounding their care, including daily massages and classical music, and learn about the diet that includes a mix of sake, beer, whiskey, mirin, and soy sauce. Experience the thrill of a Wagyu auction, where these cattle are sold for millions, and follow the beef through the skilled hands of a master butcher, who transforms the meat into culinary masterpieces. Conclude the adventure with a tantalizing taste test at Wagyu Mafia, where Chef Hama, the 'Prince of Kobe Beef,' prepares a variety of dishes showcasing the distinct flavors and textures of this delicacy. This summary captures the essence of the Wagyu experience, from farm to table, and the dedication required to produce a product that is truly in a league of its own.

Takeaways

🐮 Michael, a Wagyu cow, is so valuable that he has a personal security guard.
🌍 Wagyu beef is auctioned and sold for millions of dollars daily, with Kobe beef being the most premium type.
📏 Michael, the Wagyu cow, is nearly as tall as a six-foot-three human, showcasing the size of these cattle.
🐄 Usunaga-san's farm started with 50 cows and has grown to over 500, indicating the scale of Wagyu farming operations.
🍼 Baby Wagyu cows wear jackets and weigh between 25 to 30 kilograms, growing at a rapid pace of about one kilogram per day.
🍽️ Wagyu cattle are fed a diet that includes various alcohols like sake, beer, whiskey, mirin, and soy sauce, contributing to their unique flavor.
🏅 The best Wagyu beef is graded A5, with marbling being a key factor in determining the quality of the meat.
💰 The auction process for Wagyu cattle is competitive, with the highest quality cows fetching extremely high prices.
⚖️ Wagyu beef grading considers both the amount of meat that can be taken from the cow and the quality of the marbling.
🔪 The butchery process is highly skilled, with butchers like Mr. Meat being referred to as 'meat artists' for their precision and presentation.
🍴 The final preparation of Wagyu beef for dining is a culinary art, with dishes like Kobe beef sushi, yakiniku, and katsu sando being prepared by expert chefs.

Q & A

What is the significance of Wagyu beef and why is it so expensive?
-Wagyu beef is highly valued for its rich marbling, which is the distribution of intramuscular fat between the muscle fibers. This gives the meat a distinctive, melt-in-your-mouth texture and intense flavor. The cost is high due to the specific and meticulous care given to the cattle, including the diet and living conditions, which are tailored to maximize the quality of the meat.
What is the difference between Wagyu and Kobe beef?
-Kobe beef is a specific type of Wagyu beef that comes from the Tajima strain of the Japanese Black breed of cattle, raised in the Hyogo Prefecture of Japan. Not all Wagyu beef can be called Kobe; it must meet strict criteria regarding the quality of marbling, color, and texture.
How does the size of a Wagyu cow compare to an average human?
-The script mentions that a fully grown Wagyu cow can be almost as tall as a person who is six foot three inches tall. Tajima cows, a type of Wagyu, typically weigh about 700 kilograms (1,400 pounds), with the heaviest recorded at 950 kilograms (over 2,000 pounds).
What is the diet of a Wagyu cow?
-Wagyu cows are fed a diet that can include fermented feed with different types of alcohol such as sake, beer, whiskey, mirin, and soy sauce. This unique diet is part of what contributes to the distinct flavor of the meat.
What is the process of raising Wagyu cattle from birth to maturity?
-The calves are initially weighed around 25 to 30 kilograms and are kept warm with jackets. They grow rapidly, gaining about one kilogram per day, which is ten times faster than the growth rate of humans. As they age from one year to three years old, they are fed around eight kilograms of feed per day.
How do farmers determine which Wagyu cows will have good marbling?
-Farmers inspect the sirloin area on the back of the cow to get an idea of the quality of the meat and the potential for good marbling. Experience allows them to identify the cows that are likely to develop the desired intramuscular fat distribution.
What is the purpose of the tags on the ears of Wagyu cattle?
-The tags on the ears of Wagyu cattle in Japan have a 10-digit tracking number. This number can be used to look up various details about the cow, including its place of birth and where it was raised.
How are Wagyu cows auctioned and what factors determine their grade?
-Wagyu cows are auctioned to buyers from around the world. The grading of beef is based on two main factors: the amount of meat that can be taken from the cow and the quality of the marbling. The grading scale ranges from A to C and one to five, with A5 being the highest grade.
What is the process like at a hygienic slaughterhouse in Japan?
-The script describes the process as highly hygienic, with workers wearing protective gear, including air showers before entering the area where the cows are. The environment is kept clean, and the workers are cautious to avoid cross-contamination.
How is the meat from a high-grade Wagyu cow utilized in a restaurant?
-The meat is carefully broken down by a skilled butcher into various cuts, with an emphasis on minimizing waste. The cuts are then sent to restaurants, where chefs like Chef Hama, known as the Prince of Kobe Beef, prepare dishes that highlight the quality and flavor of the Wagyu beef.
What are some of the dishes made with Wagyu beef as described in the script?
-The script describes several dishes prepared with Wagyu beef: Wagyu sushi with sea urchin and caviar, Kobe beef yakiniku (barbecue) using the tongue, and Wagyu katsu sando, which is a sandwich using the tenderloin. Each dish is prepared with great care to showcase the quality of the beef.
What is the experience like for someone who has never had Wagyu beef?
-For someone new to Wagyu beef, the experience is described as incredibly rich and flavorful, with the meat being tender and the marbling providing a unique texture. The various dishes prepared with Wagyu beef offer a range of tastes and preparations, from raw in sushi to cooked in barbecue and sandwiches.

Outlines

00:00

🐮 Introduction to Wagyu Cattle and Farm Visit

The video begins with an introduction to Michael, an exceptionally valuable Wagyu cow with his own security guard. The host, standing in Kobe, explains that not all Wagyu beef is Kobe, but all Kobe beef comes from Wagyu cattle, with Kobe being the premium variety. The host meets Usunaga-san, a cattle farmer who started with 50 cows and now has over 500. They visit the baby cows, which are kept warm and weigh between 25 to 30 kilograms, growing at a rapid pace. The host also learns about the myths surrounding Wagyu cattle, such as daily massages and being played Mozart, and discovers that the cows are indeed fed various alcohols as part of their diet, although they don't get drunk from it. Each cow has a tag with a tracking number that provides detailed information about its origin and upbringing.

05:01

🏆 Wagyu Auction and Slaughterhouse Experience

The host attends a Wagyu auction where the cattle are sold to buyers worldwide. He meets Yamamoto-san, who helps him gain access to the auction room. The video showcases the trophy for the best cattle of the day, which only the top-ranked cow receives. The host expresses his ambition to win the trophy by bidding against major players in Japan. They proceed to a hygienic slaughterhouse where the host is equipped with protective gear. The video explains the grading system for beef, which considers the amount of meat and the quality of marbling. The highest grade is A5, and the host is excited to see the A5 stamp on a carcass. The host actively participates in the bidding process and successfully wins a cow, which will be processed and sent to a butcher.

10:01

🔪 The Art of Butchering Wagyu Beef

The host visits a butcher, referred to as Mr. Meat, who is renowned for his skill in breaking down Wagyu beef. The butcher demonstrates his precision and care in removing fat and cutting the meat into usable portions, ensuring minimal waste. The video highlights the butcher's artistry as he presents the meat in an aesthetically pleasing manner using Wagyu beef tallow to enhance the presentation. The host observes the butcher at work, deboning and cutting various parts of the cow, including the ribeye, sirloin, and tenderloin. The process is meticulous, with the butcher using a giant machine to slice the Wagyu into thin pieces. The host is amazed by the beauty of the meat and the skill involved in its preparation. The video concludes with the meat being packed for distribution to customers.

15:03

🍣 Experiencing Wagyu Cuisine at a Restaurant

The host brings a piece of Wagyu beef to a restaurant called Wagyu Mafia, where he meets Chef Hama, known as the Prince of Kobe Beef. The chef prepares a multi-course meal featuring Wagyu beef. First, they make Wagyu sushi with ingredients like sea urchin and caviar. The host enjoys the sushi directly from the chef's hand, noting the delicate raw flavor of the Kobe beef. The second course is Kobe beef yakiniku, or barbecue, using the rare and expensive Kobe beef tongue. The chef demonstrates how to prepare and cook the tongue over Japanese charcoal. The third course is Wagyu katsu sando, a sandwich made with a special Kobe beef tenderloin, cooked to a golden brown and served with a secret sauce. The chef presents the final course, a Kobe beef Chateaubriand, which is a highly prized cut from the cow. The host is in awe of the culinary experience and the chef's skill in creating such a memorable meal.

Mindmap

Keywords

💡Wagyu

Wagyu is a type of beef from Japanese cattle, renowned for its rich marbling and high quality. It is central to the video's theme as it explores the origin, auction, and culinary uses of Wagyu beef. In the script, Wagyu is compared to an 'average car' with Kobe beef being the 'Ferrari' version of it.

💡Kobe beef

Kobe beef is a specific type of Wagyu beef that comes from the Tajima strain of the Japanese Black cattle, raised under strict conditions in the Hyogo Prefecture. It is considered a luxury item and is featured in the video as the ultimate goal of the auction the host attends.

💡Marbling

Marbling refers to the intramuscular fat within a cut of meat that creates a characteristic pattern of fat and muscle. It is a key quality indicator for Wagyu beef and is emphasized in the video as the defining feature that makes Wagyu so special and sought after.

💡A5 Grade

A5 is the highest grade for beef in the Japanese grading system, indicating the highest quality of meat and marbling. The video discusses the A5 grade as the ultimate quality standard, with the host aiming to win an A5 graded cow at the auction.

💡Sake

Sake is a Japanese alcoholic beverage made from fermented rice. In the context of the video, it is mentioned as one of the ingredients in the feed given to the cows, contributing to the myth that Wagyu cows are fed alcohol.

💡Cattle Auction

A cattle auction is an event where livestock is bought and sold. The video showcases the excitement and process of a Wagyu cattle auction, highlighting the competitive nature and the high stakes involved in purchasing top-quality cattle.

💡Meat Grading

Meat grading is the process of assessing the quality of meat based on factors such as marbling and the amount of usable meat from the carcass. The video explains the Japanese grading system, where grades range from C1 to A5, and the importance of this process in determining the value of the beef.

💡Butcher

A butcher is a professional who is skilled in the cutting and preparation of meat. In the video, the butcher is referred to as a 'meat artist' due to the precision and artistry involved in breaking down the Wagyu beef into various cuts for different culinary uses.

💡Kobe Beef Association

The Kobe Beef Association is a regulatory body that oversees the production and distribution of Kobe beef to ensure its quality and authenticity. The video mentions this association in relation to the high standards required to be part of it.

💡Wagyu Cattle Farming

Wagyu cattle farming involves the specialized raising of Wagyu cattle, focusing on factors such as diet, living conditions, and overall welfare to produce high-quality beef. The video provides an in-depth look at a Wagyu farm, detailing the care and processes involved in raising these cattle.

💡Wagyu Mafia

Wagyu Mafia is a members-only restaurant in Tokyo, Japan, known for its Wagyu beef dishes. The video concludes with a visit to this restaurant, where the host and Chef Hama, known as the Prince of Kobe Beef, prepare and enjoy various dishes made from the Wagyu beef won at the auction.

Highlights

This is Michael, a Wagyu cow worth so much money that he has his own security guard.

All Kobe beef comes from Wagyu cattle, but not all Wagyu beef is Kobe. If Wagyu is your average car, Kobe is a Ferrari.

Wagyu cattle can grow to be as tall as a 6 foot 3 human.

The farm started with just 50 cows and now has over 500 cows.

Wagyu calves weigh 25-30 kg at birth and gain about 1 kg per day, growing 10 times faster than humans.

There are many myths about Wagyu, such as them being massaged daily, listening to Mozart, and being fed alcohol like sake.

Wagyu cows eat about 8 kg of feed per day, with 5 different types of alcohol included in their diet.

Tajima cows, a type of Wagyu, can weigh up to 700 kg (1400 lbs), with the heaviest on the farm reaching 950 kg.

All cows in Japan have a 10-digit tracking number that provides information on their birth and upbringing.

Wagyu cows are given natural spring water that is drinkable by humans.

At auction, Wagyu cows are sold to buyers worldwide, with the best cattle of the day awarded a trophy.

The auction process involves bidding on individual cows, with the highest bidder winning.

Wagyu beef is graded based on meat yield and marbling quality, with the highest grade being A5.

The butcher breaks down the Wagyu into usable cuts, showcasing his skill and precision with the knife.

The butcher is referred to as a 'meat artist' for his artistic presentation of the Wagyu cuts.

The most expensive cut of Wagyu, the Chateaubriand, is only available from 10 pieces per cow and costs $3000.

Chef Hama, known as the Prince of Kobe Beef, prepares three levels of Kobe beef dishes at the Wagyu Mafia restaurant.

The Kobe beef sushi uses high-quality ingredients like sea urchin, caviar, and sake-infused rice.

Kobe beef yakiniku (barbecue) features the rare and expensive Kobe beef tongue.

The Kobe beef katsu sando is made with the tenderloin, coated in Japanese flour, egg, and milk bread crumbs, fried to crispy perfection.