WAGYU BEEF

In addition to our Fine Tasmania Beef & Certified Angus Beef we also offer Australian grown Wagyu Beef from Jacks Creek

Jack's Creek Australian Wagyu Beef (Kobe Beef)

Wagyu meat, which is also called after the Japanese region Kobe (Kobe Beef ), is less for Japanese gastronomers nothing than a mythischer term. The fact that in Japan Wagyu meetings are opened even occasionally by a member of the imperial family, occupies this just as impressively as the overwhelming interest in such meetings, which often attract Wagyu fans up to one quarter million. Auctions of the cattle are breath-robbing thereby a firm component of the program, the obtained prices are. It is pretty often that for the animals converted 400,000 euro are paid. In Japanese butcher's shops it is completely normal therefore that a Kilo Wagyu meat for converted approximately 500 euro is sold.

Wagyu meat: Once reserve the emperor

The Japanese word Wagyu is called actually Japanese cattle (wa Japanese and gyu cattle mean). Wagyus were originally used exclusively as course cattle on the Japanese flat country. Into the second half 19. Century could be no speech of the fact that these animals for the butcher generation were bred. Finally the large influence caused long time by the Buddhismus that the meat consumption hardly developed in Japan. Japanese were in former times mainly Fischesser or vegetarians.

The Shogune (field gentlemen of the crown, who governed until 1868 instead of the emperor) discovered as first that soldiers became larger and stronger, if they ate regularly Wagyu meat. Once the consumption was reserved by Wagyu only the imperial yard. Only in the second half 19. Century came (very zšgerlich) the meat consumption with the Japanese population on, after the Japanese government had introduced a selection and a registration program for Wagyus. This program led to the fact that the quality of the meat was ever continued to improve and refined, until the today's level was reached by itself the Wagyu--Meat such a fame acquired. In order to prevent that Wagyus could lose their singular characteristics by race mixture already it gave, the Japanese government before longer time a this very day valid export prohibition for living animals, sperm and embryos.

Meat with outstanding quality

Wagyu meat is characterized by the fine structure of the muscle tissue. The soft and shining intramuskulŠre fat produces a high degree atÓ veining Ò, which for the tender and juicy taste of the meat provides. The exquisite Wagyu taste is attributed particularly to the fact that in the fat existing sugar material when roasting the meat karamelisieren. Investigations the Washington State University resulted in that Wagyu meat contains more simply insatiated fatty acids than the much praised Angus cattle even up to 30%. Wagyu meat is suitable therefore on the one hand excellently for Cholesterin lowering parliamentary allowance. On the other hand the fat thereby already melts with approx. 7¡C and leaves a particularly juicy taste in the mouth.

Jacks Creek Wagyu farm

In order not to withhold the remainder the world this treat further, the Jacks Creek farm in Australia at the beginning of the 90's at Wagyus caught to breed. Based on the hereditary property of at that time best Japanese Black Wagyu bull soon the probably world-wide best beef freely for sale was produced. The fact that the Jacks Creek farm ships its meat to large parts to Japan refers appropriate quality of the commodity to the high, the original and the reached genetic purity of the herds.

The extensive Jacks Creek farm is because of the foot of the Great Dividing rank on the eastern side of the region Hunter Valley in the center of new South Wales. The animals are drawn up here in an extremely clean and natural environment slowly and stress-free. They are nourished with a fodder mixture from grasses and best Australian grain without growth-promoting fodder additives, until they reached their ideal weight after approximately 28-30 months. A hormone treatment of the cattle is, although in Australia usually, with Jacks Creek an absolute taboo.

Jacks Creek Wagyu

Contrary to the Japanese Wagyu, with which an extremely high veining degree applies as ideal, Jacks Creek aims at a middle veining degree with the majority of its breed. The reason is practical nature: If one would like to serve the Wagyu meat in western kind as steak, in Japan preferred extremely high fat portion is unwanted. Jacks Creek has a product to create, which is by its intramuskulŠres fat tastier and juicier than every other from its experience for many years with Wagyu beef and outstanding serves the needs of the classically western kitchens.

Jacks Creek Wagyu steak are cut in 0,5 cm (French) to 4 cm (American) thick Tranchen, in order to roast it then, after careful warming up, briefly and as hot as possible from both sides. It is important that the meat verzehrtÓ raw ÒorÓ medium Òbecomes. Durchgebratenes Wagyu meat can become very tough, depending upon cut. Contrary to normal beef one should Wagyu meat without Saucen, only gesalzen and gepfeffert to enjoy, in order to let the natural taste become effective fully.