WAGYU

FIRST CERTIFIED
KOBE BEEF
GALICIAN RESTAURANT

________  product

The wagyu beef is probably the most coveted meat and the only one that is served at Rokuseki. “Wa” means Japan and “gyu”, cow. In other words, “genuine Japanese beef” would be the most precise definition of Wagyu. Pride of the country of the rising sun, this meat surrounded by myths from its breeding until its sacrifice, only surrenders to a certainty: the purity of a Tajima black beef breed, product of an isolated country until the 19th century that give this meat the singular qualities that make it unique.
Partes del Wagyu

________  KOBE BEEF

Kobe beef

To understand where this meat comes from, the first thing to know is that no cow is born being Kobe meat.

When we talk about this type of meat, we refer to the meat cuts that are extracted from the Tajima breed of Wagyu cattle and raised exclusively in the Hyogo, Japan territory.

For the cows and oxen that make the Tajima cattle to be categorised as Kobe beef, they have to meet very specific quality standards that the Marketing and Distribution Promotion Association establishes.

Tajima cattle has a high quality feeding (rice straw, corn, barley and other cereal and fresh and clean water). Its meat reaches its point of ripeness between the first 28 and 32 months, with an excellent texture quality.


But only the virgin cattle, in particular those that meet the following carcass grading conditions, are entitled to be called Kobe beef:


· BMS (Beef marbling standard) of 6 or more
· Meat yield (percentage of edible parts) from A to B
· Carcass weight of around 470 kg or less
· Fine meat texture and excellent firmness


Fine and delicate meat has a high level of marbling (intramuscular fat) that melts under low temperatures, adding juiciness to the meat, along with sweetness and a refined unique aroma.


The origin of this meat goes back to 1868, when Kobe’s port opened to foreign trade. It soon became a cosmopolitan city with many foreigns based there. It has been said that Tajima cattle was eaten for the first time in Kobe by an English man who persuaded some farmers to eat a cow who had been used for various farming tasks. He found its flavour to be so espectacular, that word spread and the foreigner’s ships that arrived at Kobe’s port started demanding deliveries of cattle and meat, that soon would become known as Kobe beef. Still to this day many important people around the world look for Kobe beef every time they visit Japan.

________  OMI BEEF

________  OMI BEEF

OMI BEEF

Omi Beef is one of Japan’s oldest beef brands, with a production history of approximately 400 years. Due to its contribution to Japan’s beef culture and its advanced fattening techniques, it is known as one of the three great Wagyu beefs of Japan.

The quality of the meat is characterized by its mild, rich aroma and the easy melting of the fat in the mouth. It contains more oleic acid than Japanese black-haired cattle from other production areas.

Omi Beef is produced with Japanese black-haired cattle that have spent most of their feeding period in Shiga Prefecture, with Shiga being the final fattening location. The producers follow the Omi cattle feeding management manual and raise their cattle without stressing them. Additionally, during and after the intermediate fattening stage, rice straw is used as the main feed.

During the Edo period, Omi was a strategic point for protecting Edo from the daimyos (feudal lords) of western Japan. The Hikone feudal domain, which governed Omi, had many samurai and required a lot of cowhide to make their armor. Furthermore, while beef consumption was prohibited during the Edo period, the Hikone feudal domain had an exceptional authorization to produce beef because they offered medicinal beef to the Tokugawa shogun’s family. For this reason, cattle fattening was consciously carried out in Omi.

Omi boasted Lake Biwa, Japan’s largest lake, and was blessed with abundant water resources. Since rice cultivation had been practiced since ancient times, people fed their cattle with abundant rice straw. This is the background for the current production of beef with high oleic acid content. In Shiga Prefecture, cattle fattening has been promoted since the Taisho era and the early Showa era, contributing to the development of the foundation of cattle fattening techniques in Japan.

In 1951, the “Omi Beef Association” was founded as the first association to promote branded beef in Japan, making Shiga Prefecture one of the pioneering areas in Wagyu production in Japan.

________  OZAKI

________  OZAKI

Ozaki

Ozaki beef refers to the Wagyu beef raised in one single farm by Mr. Muneharu Ozaki in the Miyazaki territory. He is the only farmer in Japan who uses his own name to market his meat.

Ozaki beef not only has a sublime texture, but also its fat melts in the mouth and contains a sweet flavour that emerges when chewing.

Ozaki beef not only has a sublime texture, but also its fat melts in the mouth and
contains a sweet flavour that emerges when chewing.


Mr. Ozaki started out by studying the most advanced cattle production techniques in the world in a farm in the EE.UU that owns 17,000 farm animals. He soon realised that the mass production methods, where animals are fattened quickly and sacrificed at a young age, weren’t the ones he was looking for. When he went back to Japan, he decided to produce the beef that he and his family and friends would enjoy eating every day. He took over a farm in which he started raising 100 heads of cattle. After 30 years of hard work he achieved the flavour he was looking for and baptised it as Ozaki meat.


The cattle feed is mixed every morning and night during an extremely laborious 2-hour process. It is made of 15 different types of feed, like prairie grass, humid barley purée (a sub-product of beer brewing), corn, barley, etc., without preservatives or antibiotics of any type.


The majority of the Wagyu, in Japan, are sacrificed around the age of 28 months, but Ozaki believes that the flavour improves as they age, so he prefers to sacrifice them between the 28 and 36 months of age.

________  WAGYU CHILE

________  WAGYU CHILE

Wagyu Chile

Since 1998, Chilean farmers produce Wagyu —animals with direct Japanese genetics, in the south of Chile, which is one of the oldest non-Japanese producers of this meat.


The south of Chile provides exceptional conditions for the rearing of animals in a traditional and natural way, thanks to its weather and environmental conditions and health status, free from any type of animal disease as it’s considered one of the best in the world.