Few products exist on the market with the level of quality and uniqueness as American Wagyu. Known for its amazing marbling, flavor profile, and buttery texture, American Wagyu has secured its place as a delicacy in the culinary world, but knowing what to look for and what questions to ask suppliers is crucial in making sure the beef you are purchasing meets the expectations of American Wagyu.
Let’s look at what makes American Wagyu so unique and what restaurant owners and chefs should look for when purchasing from suppliers.
Origins of American Wagyu
The development of American Wagyu dates to the late 1970s when Japanese Wagyu cattle were first introduced to the United States. By using expert breeding techniques, American ranchers created a distinct product of their own by combining Japanese genetics, most notably the famous Tajima breed, with American cattle. This cross is what is known today as American Wagyu.
Flavor Profile and Marbling
Renowned for its exceptional tenderness and buttery texture, high-quality American Wagyu beef gets its rich flavor from its intricate marbling, characterized by delicate veins of fat woven throughout the meat, ensuring unparalleled juiciness and tenderness with every bite.
Grading and Standards
As American Wagyu beef gains prominence and popularity in the United States, discussions surrounding its grading and standards have intensified. The establishing of these standards is pivotal in maintaining the integrity of the product and providing consumers with a reliable gauge of quality.
Organizations like the American Wagyu Association have been instrumental in developing comprehensive grading criteria that encompass various facets of the beef, including marbling, texture, and overall flavor profile. Adhering to rigorous grading criteria is paramount to maintaining its reputation for excellence within the American market.
Ensure the Authenticity
As restaurant owners and chefs look for suppliers of American Wagyu, ensuring the quality of the meat is critical. Consider these three steps to ensure you are purchasing true, top-quality American Wagyu for your restaurant
1. Always source from reputable suppliers.
Build relationships with suppliers known for their commitment to high quality American Wagyu. Find suppliers who provide proper documentation on genetics, certifications, and grading of their product.
2. When speaking with suppliers, take the time to inspect the marbling and texture of the meat.
It is a good idea to familiarize yourself with how premium American Wagyu should look and taste. Ask suppliers for samples so you can test the flavor and quality of the meat.
3. Always do your best to stay up-to-date on industry procedures, trends, and developments surrounding American Wagyu ranching and supply.
Attend workshops, farming expos, or seminars to grow your knowledge and create relationships with experts in the field.
By sticking with these guidelines, restaurant owners and chefs can be sure they are providing patrons with the best product possible. Embracing the legacy and dedication that goes into quality American Wagyu will elevate the culinary experience to exciting heights for your customers, making them want to come back for more.
Michael Stalter is the Founder of Terra Market in Scottsdale, Arizona. Terra Market is a family-owned business bringing Arizona raised American Wagyu beef and Iberian pork from their farm to your table.
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