Who's Wagyu Are You?
Wagyu, to me, can fall into the realm of Tuna in certain ways. Grading, location, diet, species, and harvest all play a role in the decisions of menu. We procure many levels of Wagyu to ensure that every chef has the ability to utilize the world's most marketable beef. While all of the following are above Prime in the Beef Marbling Scale (BMS), there are differences within the vast spectrum of Wagyu.
Snake River Farms - Often referred to as American Kobe, this is represented in Wagyu & Angus/Hereford Cross bloodlines. American Kobe is genetically predominant in heavily marbled Wagyu bloodlines, but offers the earthy recognizable flavors of Angus and Hereford blending. This is a great option for lower menu costing on premium cuts. Grading: Silver (BMS 2-3), Black (BMS 4-5), Gold (BMS 6-7).
Mishima Reserve - Mishima cattle are over 50% Pure Bred Black Wagyu. (Many are much higher). They are born and raised in the United States, and are one of the highest rated Wagyu in the Country. Mishima Cattle are part of the "Never Ever" criteria, meaning they have never been
fed or implanted with growth promoting hormones, nor antibiotic feeds. Mishima Cattle are fed a strictly vegetarian diet of the highest quality feed grain for more than 350 days in a low stress environment. They have access to pastures, clean water and sunshine. SeafoodS.com has availability on all cuts. Ultra Grade lesser cuts are the real attraction for higher menu profitability. Grading: 4 Star (BMS 4-5), 5 Star (BMS 6-7), Ultra (BMS 8-10).
Kerwee Wagyu - The Tajiri or Tajima line is formed in the Kansai region, especially in the prefecture of Hyogo. Originally the animals were used as draft animals. This circumstance led to a greater development of the forequarters compared to the hindquarters. Tajima cattle are generally small framed and have lower growth rates, but the meat quality, in regards to marbling grade and tenderness, is excellent. The Tajima line is considered the most efficient line for producing high-quality meat. Our main focus is on genetic material from this line. These Tajima Cattle are grown in Australia. Kerwee Wagyu is trimmed tightly and has a unique flavor and umami. Menu Kerwee for unique Wagyu in your area. Set your restaurant apart from other Wagyu offerings. Grade: Red (BMS 4-5), Silver (BMS 6-7), Black (BMS 8-9), Kiwami (BMS 9+).
Cabassi & Co.- 100% Japanese Genetics that are raised in Australia.
Pete Cabassi is a pioneer of Australian produced Wagyu Beef, and he spares no expense and cuts no corners along the way towards producing the highest quality Wagyu Beef. The Cabassi Wagyu Brand is favored by top restaurants in North America, Australia, Asia, and Europe as the Gold standard for high quality Wagyu Beef. Menu Premium Cuts for smaller portion tastings, Chuck Items for Steakhouse style and Thin Meats for a la carte versatility. Grade: Red (BMS 7-8), Black (BMS 9), VIP (BMS 9+).
Satsuma Japanese Wagyu - Every piece of Japanese Wagyu is carefully tracked from Birthplace to box and then on through to the end user with a certificate of authenticity. The Certificate of Authenticity gives a complete history of the animal. The name of the farmer, the animal's birth date and place, breed and gender of the animal and other interesting and important information are provided. Satsuma Wagyu is the benchmark of Wagyu grading. With only two grades, the Beef Marbling Scale (BMS) is upwards of 11 and 12 in the domestic scoring. Grade: A4 (BMS 11-12), A5 (BMS 12+)
SeafoodS.com has availability to serve any menu or feature board. Call your Wagyu Expert today.
Quality product, expert service, and menu profitability is our guarantee.
