Japan: The Wagyu Mecca | Joseph Decuis

Joseph Decuis Takeda Reserve Wagyu Beef

A Wagyu Beef recipe named after the famous Japanese Wagyu producer, Shogo Takeda.

Enjoy!

Joseph Decuis

Tongue in cheek

Joseph Decuis Restaurant Spotlight

Listen as Joseph Decuis' General Manager and Wine Director Carmen McGee and her husband Executive Chef Aaron Butts talk about food and wine at the Roanoke, Indiana, restaurant. Read more about Joseph Decuis in the July 15, 2013, issue of Sommelier Journal (subscribers-only):

Dig-In A Taste of Indiana 2011 - Joseph Decuis - DoItIndy

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Big Ben chats with Pete of Joseph Decuis at Dig-In 2011 A Taste of Indiana.

Japan’s Finest Wagyu Beef | The Wagyu Festival Tokyo

Tokyo’s best BBQ ever! Taste the Best Wagyu Beef from all over Japan. Melt-in-your-mouth goodness!!

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Japan: The World's Tastiest (And Most Expensive) Beef

Full body massages and a bottle of beer each afternoon! Where do I sign up to be a Matzuzaka cow?

What is Matsusaka Beef?
• It comes from cows reared exclusively in the Masusaka region of Mie in Japan.
• It has a high fat-to meat ratio.
• The meat is marbled, has a rich flavor, and is very tender.
• It is one of the three Sandai Wagyu – three big beefs (the other two are Kobe Beef and Yonezawa beef).
• Only 2,500 Matsusaka cows are slaughtered per year, so price is very high

Beef is a relatively new concept to the Japanese; before the 19th century, it was not a part of the national diet. Neither was milk or cheese. Smaller, muscular female cows were bred for agricultural work.

Matsusaka beef must meet strict standards:
• Only virgin female cows
• All calves must be of a breed registered to the Matsusaka Beef Management System.
• Most of the meat is sold by the Matsusaka Beef Cattle Association
• All stores selling authentic beef have a special certificate.
• All Matsusaka cows have a unique 10-digit ID that is used to track them from birth to plate.

Want to try Matsusaka beef? It’s best thinly sliced in Shabu-shabu – but be prepared to pay a king's ransom for the experience!

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The History of Japanese Wagyu Cattle (Kuroge Wahshu)

The word Wagyu simply means Japanese Cow. There are 4 breeds of cattle native to Japan and one of these -- the Kuroge Washu - is special, because its unique genetics allows it to produce a high degree of fine-grained marbling on the interior of the meat.

When this breed is raised in Japan by expert producers, cared for and fed the highest quality grasses, inawara rice straw and other ingredients -- and when it is then rated by expertly trained raters and reaches the highest possible rating for its fat quality -- it may earn the A5 rating -- the best highest possible beef rating in Japan.

Kagoshima earned the highest average scores at last year's legendary Wagyu Olympics (全国和牛能力共進会) in Miyagi Prefecture.

Get your A5 Wagyu from Kagoshima now:

Japanese Olive Wagyu Beef Being Cooked Is Satisfying

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Grilled Kobe Beef Sushi | KOBE, Japan

Join us in our Wagyu journey with Humans of Wagyu!

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We ship to 30 countries in the EU: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Monaco, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain and Sweden.

Looking to use Wagyu for your business? We offer our Wagyu wholesale program in the EU and the US!


Looking to Import Wagyu? Contact Us via our form below and we'll reach back out!


Check our Humans of Wagyu videos for recipes and experiences on Wagyu!


Thank you so much for joining into our wagyu journey! If you have any questions please let us know in the comments below we'll respond!
Hope to see you again in our next video!

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Travel Channel’s Food Paradise ft. Joseph Decius

Food Paradise explores Joseph Decuis’ unique dining experience with a focus on wagyu beef sourced directly from their own farm

Kobe Beef (神戸ビーフ)

This is 100% Certified Kobe Beef! 20,000 yen or about $220 CAD / USD

Kobe beef (神戸ビーフ Kōbe bīfu) refers to cuts of beef from the Tajima strain of wagyu cattle, raised in Hyogo Prefecture, Japan, according to rules as set out by the Kobe Beef Marketing & Distribution Promotion Association. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, and more.

Kobe beef is also called Kobe niku (神戸肉, Kobe meat), Kobe-gyu (神戸牛) or Kobe-ushi (神戸牛, Kobe cow) in Japanese.

A5 Wagyu Beef for $30 an ounce! Worth it?

The Top of the World restaurant at the top of the Stratosphere in Las Vegas serves this 3oz Japanese A5 grade Wagyu steak for $90.00.
(That’s $30 an ounce!)
I try it and compare it to a 12oz Australian grass fed Wagyu ribeye at $79.00 (only $6.58 an ounce)
Which one is better?
Is there really a difference?
Let’s see!
Post your opinions and experiences with these steaks!

MEAT IN JAPAN⎜PART 1/3⎜WAGYU BEEF⎜FROM FARM TO FORK ⎜TOKYO

Hier ist der erste Trailer zu unserem kulinarischen Kurztrip nach Tokyo und der Präfektur Gunma, ganz im Zeichen von Aufzucht, Verarbeitung und Verköstigung des charakteristischen Japanese Wagyu Beefs. Gemeinsam mit Rüdiger Brümmer vom Importeur Nice to Meat (Niederlande) und den anderen Teilnehmern ging es mit KLM per Direktflug ab Amsterdam ins Land der aufgehenden Sonne.
Nach der Ankunft stand gleich die knapp 3-stündige Busfahrt zur Kato Farm auf dem Programm. Von den hier gezüchteten 100% Japanese Black Cattle stammt das Wagyu Beef, das von Nice to Meat für den europäischen Markt importiert wird. Bei einem traditionellen japanischen Dinner ließen wir den Tag mit den 3 S - Sushi, Sake, Sashimi) ausklingen...


Teilnehmer:
Rüdiger Brümmer, Nice to Meat
Christoph Grabowski, Niggemann
Wolfgang Müller, Niggemann
Florian Jirát, LUMA Delikatessen
Gunnar Guðsveinsson, Stóreldhús
Hinrik Ingi Guðbjargarson, Ó.Johnson & Kaaber
Christian Linssen, MEAT IN

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Trying Kobe Beef and All you Can Eat A5 Wagyu in Japan

Japanese Beef is awesome, I could eat it every day! This our experience while in Japan trying two different Japanese beef restaurants. The first one is an all you can eat A5 Wagyu and then we trying the world famous Kobe beef.

This experience was outstanding, if you like beef this is a must do when you visit Japan.

Restaurants in the Video:





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OMI Wagyu A5 in Taiwan -The top three steaks in the world

Omi Beef producers work to achieve the top A5 grade, but all wagyu is exceptionally tender and is delicious regardless of the grade.

Omi beef is wagyu (Japanese beef) originating in the Shiga Prefecture, Japan. Omi beef is generally considered one of the three top brands, along with Kobe beef and Matsusaka beef. Omi beef is said to be the oldest beef brand in Japan dating back to the 1800s.
The A5 grading is given only to the best of the best quality Wagyu or Japanese beef. The A grading is given based on the yield with A being the highest and 5 is the highest Japanese grade for the marbling of the beef.

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Grading And Eating The Best Kobe Beef In Japan | Best Grade Kobe Beef | Food In Japan

Grading And Eating The Best Kobe Beef In Japan | Best Grade Kobe Beef | Food In Japan

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Nusret Gökçe, also known as Salt Bae, (born in 1983) is a Turkish chef who owns Nusr-Et, a chain of Turkish Steak Houses. His art of cooking and preparing meat became an internet sensation.



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The correct way to eat Kyoto Style Wagyu Beef

Follow this simple video in order to maximise your eating experience.

Olein 55 Wagyu Beef

Wagyu Beef from Tottori Prefecture, known as Olein 55 for its high oleic acid content, seared in wasabi butter.

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japapnese cow getting a massage

japanese cow is getting a massage.
it was so cute looking at them relaxing.

Kobe vs Akita

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We went to Kobe for Kobe steak and Tokyo for Akita! There are different levels of wagyu beef and Tony had to see which one was better. We didn't eat them on the same day, Tony just happened to be wearing the same shirt.
I honestly think he was happier about eating the wagyu beef than our wedding.








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