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| Presenting Philippine Wagyu |
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“From that initial cross or F1 animals, the farms have since progressed to much higher Wagyu content in their offspring. Among those being fattened now are F3 crosses containing up to 87.5 percent of the Wagyu breed.
“The good news is that the tendency to inherit the marbling trait is very high—as shown in the beef produced even from first crosses.
“The current slaughter rate is still at a low 12 to 15 heads per month, but is expected to reach up to 20 a month in 2009. The majority of slaughters are second or F2 crosses, up to 75-percent Wagyu.
“The marbling scores have thus far been an average range of 6 to 8 from the Japanese scale of 1 to 12. The higher the score, the better. (This is considered superior because very little beef with scores higher than nine have been found outside Japan.)”
Why Wagyu costs so much
“It is expensive because the whole process from ‘paddock to plate’ takes time, patience and money. Shortly after weaning, the calves, while still on limited grazing, are already given a supplementary diet to train them for the feedlot.
“At 14 months, the cattle are then transferred into a feedlot. For 16 to 20 months, they do nothing but feed and concentrate on developing that characteristic that makes them famous and sought-after—marbling.
“Marbling is intra-muscular fat distributed finely and evenly, mainly in the loin muscle containing the rib-eye and striploin. It not only contributes to the flavor, but also allows exceptionally efficient cooking because the tiny fat slivers baste the inside meat while the surface cooks. (Other feedlot cattle are fattened for only 90 to 120 days.)
“After slaughter, the half-carcasses are hung in large chiller rooms for 14 days to age. This enhances the beef’s tenderness and flavor.
“Adherents of ageing claim a distinct, delicious nutty flavor that can only be acquired through this process. (In Japan, some beef is aged up to 60 days.)
“After 14 days, the prime cuts are cut wholesale, vacuum-packed and stored in chillers where they stay until purchased. There is a demand for ‘never frozen’ beef because of the minimal loss in juices (and therefore flavor).”
To get a taste of Philippine Wagyu, the farm now has a Meat Shop in Makati, along Pasong Tamo. Call 09209192911 and 09209043410. They also deliver.
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