We Get Our A5 Wagyu from Starzen
Richmond Hill is opening up an all-you-can eat Wagyu restaurant and everyone is buzzing with the curiosity of what luxury beef tastes like. Much like exclusivity and upper-class associations with Kobe Beef and Kurobuta Pork, restaurant owners always ask us: “Where do you get your Wagyu?” At Derma Meat Co. we get certified Starzen Japanese Wagyu that comes with a certificate of authenticity which includes bloodline genetics dating back 4 generations and a snout print for each steer. Founded in Tokyo, Japan in 1948 Starzen partners with farmers across Japan with an established breeding farm for Wagyu cattle. Starzen owns 6 plants attached to abattoirs in Hokkaidu, Tohoku and Kyushu regions of Japan. The four main breeds are Japanese Shorthorn, black, brown and Polled. The calves are inspected for abnormalities and pass other tests at four months old. Once they pass a “Calf Registration Certificate of Authenticity” is issued which lists important details on calf’s parents, grandparents and great-grandparents such as their birthdates, history, fattening program history, and slaughterhouse dates to easily trace lineage alongside the calf’s age, birth and death. These breeds are in Wagyu “programs” and are fed 3 times longer than the typical North American cow would grazing on a healthy diet of corn, barley flakes, barley bran, rice straw and grass to develop the fantastic flavor, ample marbling and pure white unsaturated fat. The fattening period is about 20 months to increase the texture of the meat with no hormones or antibiotics used whatsoever. Wagyu beef has a Unique, sweet rich aroma that no other beef has and what enhances the taste is the high content of both natural oleic and glutamic acid. The more marbling in the meat, the higher the grade of beef.
Grading: There are two criteria for evaluation of the cows carcass: meat quality grade and yield grade. For meat grading a five step evaluation if made on four points: marbling, colour and shine of meat, firmness and texture, fat colour and shine. Yield grades are to judge the final meat ratio. It is based on a specific calculation. The score is recorded in three categories, A for above average, B for average and C for below average. The scores are combined to give the first important rating. BMS, or beef marbling standard, is the next score of importance. It is a measurement for the amount of marbled fat in the meat. BMS 12 is about as rare in North America as a three legged Pegasus.