Prime beef
TAKUYA Jack Morita, director of Ja Zen-Noh Meat Foods Co., with Manila Bay managers, Boy and Theresa Alvarez.
Recently, guests and executives from the Department of Agriculture visited the House of Wagyu Stonegrill at its Manila Bay branch on Harbour Drive, MOA, to introduce Saga or prime wagyu (call 553-8437). Wa refers to Japan itself, while gyu means beef.
Around 400 BC, cattle was brought to Japan and domesticated. However, meat consumption was prohibited in Japan until 1868. This led to the proliferation of gyunabe or hotpot restaurants in Tokyo. Further breed improvement led to the development of excellent pedigree in what is known today as wagyu.
Quality
Meat quality assesses marbling, color and shine, with grade 5 as the highest. Yield is evaluated as C for below, B for average and A for above average. Hence, combining both criteria, grade A5 stands for beef that melts in your mouth!
Wagyu fat has a high content of oleic acid, which enhances its good taste, and promotes proliferation of good intestinal bacteria.
“Wagyu beef aroma” is a rich, sweet scent similar to that found in peaches and coconuts.
The House of Wagyu has branches in Greenhills, Eastwood Mall and at The Podium in Ortigas Center. Call 0917 857-1248.
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