Food & Beverage
Nov 1, 2016
MEAT THAT MELTS IN THE MOUTH
The Kobe steak, acclaimed worldwide, results from the Wagyu breed of cattle. Originally from Japan, this meat has also been produced in Australia, and is used by great chefs.
Imagine a meat that, when placed in the mouth, crambles because it is so tender, and even offers a unique taste. It exists, is considered a luxury product, and therefore it is the most expensive meat in the world. The price per kilogram can reach truly high values.
This meat results from the Wagyu breed that means "Japanese cattle". It is, then, originally from Japan, more specifically from the province of Kobe that gave name to the famous namesake steak. The Wagyu cattle is distinguished from others by keeping the genetics of the ancestors. The Kobe steak cames from them, and it is famous due to the large amount of fat between fiber, called marbling and so valued by those who appreciate gourmet meat. The more marbling, more tender, soft and tasty is the meat. Because of its quality, this meat is also used in sushi. In addition to Japan, Australia also has been distinguished internationally in the creation and sale of Wagyu race.
The characteristics associated with the Wagyu breed, it is said that the animals receive massages so that the fat is evenly distributed. They may, even, drink beer and rice wine, and listen to Mozart. This care in their creation point to the excellence of the product.
Situated on the Limestone Coast in south Australia, the Mayura Station is one of the oldest and respected meat producer in the country. The brand was founded on June 19, in the year 1845, and has been highlighted by the production of meat known worldwide as the tastiest of all. The production of the Wagyu breed is made since 1997 in fertile land and mild climate, conditions considered essential for the creation of cattle with 100% full-blood Wagyu.
The slow cattle feed is privileged in limestone hills to receive the calcium necessary for its development. The company has built a barn with saw dust to ensure the comfort of the animals grow slowly without using hormones or drugs. They have a crop rotation program, which allows a diet based on cereals, wheat, vegetables, beans or corn, and value the quality control and food safety.
Mayura Station produces meat with incomparable texture, juicy and buttery flavor. Sells three labels: gold, platinum and signature series. The gold label is distinguished by the balance of average levels of marbling and rich and robust flavor. In the platinum label highlights the balance between soft marbling and distinct flavors, a high marbling provides a juicy and tender meat. The signature series refers to a more intense marbling in meat that seems to taste butter and nut and has a soft and juicy texture. This company has distributors in Singapore, Dubai, Hong Kong, China, New Zealand, the Philippines and, of course, Australia.
Blackmore Wagyu is another Australian producer internationally recognized. It is a family property that, about 25 years, think in detail the production process. They monitor the meat in all phases: from the conception to the plate. They intend to provide consistent and quality products, which has been worth them several distinctions.
The company invests in genetic screening to ensure quality. The animals are raised in Alexandra, in the Victoria area, Australia, in natural and sustainable environment. The meat sold is in the highest level of the Australian Standard. Blackmore privileges the slow production that, they say, takes place over four years. Referring to this meat producer, the famous chef Heston Blumenthal, owner of the restaurant "The Fat Duck", located in Berkshire, United Kingdom, said that «Australia has the best beaf in the world». The Blackmore Wagyu has distributors in Australia, Thailand, Hong Kong, Taiwan, Malaysia, North America, Singapore, the Philippines, Germany, Switzerland, United Arab Emirates, China, France, Austria and Belgium.
Contacts – Contactos:
PO Box 117, Alexandra, - Victoria, 3714