Asian Journal- The Filipino-American Community Newspaper

MANILA, Philippines—After having a most unforgettable steak affair last week, I must say that Philippine Wagyu has finally made a breakthrough.

The steaks are now at palatal prime in taste, texture and flavor. It is a product of its “terroir”—the combination of natural environment, land and climate, which has direct impact on the taste of the food; the concept basically applies to wine, with the same grape, grown under different conditions, producing wines of totally different character. Philippine Wagyu is distinct and can’t be compared with other Wagyus.

Unlike its Japanese counterparts (Kobe, Matsuzaka, Ohmi) that melt in your mouth, the Philippine version is incredibly soft, fine-marbled, with a medium yet well-rounded meaty flavor that’s nice and easy to chew—even for those with dentures!

I like my steaks to be a bit chewy, which is why I like this Pinoy version.

I pay my respects to the Father of Philippine Wagyu, Manuel Agustines, of Umalag Farms, for all his efforts to give us exceptional Wagyu beef—at half the price.

This is another reason to be proud of the Filipino.

Allan Cueva of Umalag Farms explains the only herd of Wagyu in the Philippines:

Umalag Farms

“Umalag Farms has a total herd population of around 1,200 heads and is located in two ranches in Bukidnon—Somilao town, at the foot of Mt. Kitanglad at an average elevation of 1,000 meters above sea level; and beside a river, in the town of Manolo Fortich, with an average elevation of 600 meters.

“The elevation is key because the Wagyu breed was developed in temperate regions.

“The cool winds from Mt. Kitanglad and the fresh breezes from Macajalar Bay in nearby Cagayan de Oro provide just the right hospitable environment for this special breed.

“The Wagyu herd was started in 2000 with the importation of 24 pure Wagyu bulls and cows from Australia. The cows from these Brahmans were used to breed the first generation of Wagyus born, bred and fattened in the Philippines.