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Did you know….
Modern Wagyu cattle are the result of crossing of the native cattle in Japan with imported breeds. Crossing began in 1868 after the Meiji restoration in that year. The government wanted to introduce Western food habits and culture. Brown Swiss, Devon, Shorthorn, Simmental, Ayrshire, and Korean cattle were imported during this period. The infusions of these British, European and Asian breeds were closed to outside genetic infusions in 1910.
The variation of conformation within the Wagyu breed is greater than the variation across British and European breeds. The three major black strains – Tajiri or Tajima, Fujiyoshi (Shimane) and Kedaka (Tottori) evolved due to regional geographic isolation in Japan. These breeding differences have produced a Japanese national herd that comprises 90% black cattle with the remainder being of the red strains Kochi and Kumamoto.
In Japan there are four breeds that are considered Wagyu and those are the Japanese Black (the predominant Wagyu exported to the U.S), Japanese Brown (In the U.S. referred to as Red Wagyu), Japanese Polled and Japanese Shorthorn. There are no Japanese Polled or Shorthorns being bred outside Japan. Wagyu strains were isolated according to prefecture (state) and breeds imported for crossing were not the same in each prefecture.
The production of Wagyu beef in Japan is highly regulated and progeny testing is mandatory. Only the very best proven genetics are kept for breeding. Realizing the value of their unique product, the Japanese Government banned the export of Wagyu and declared them a national living treasure. Zenwa is the Gov’t held entity in Japan that oversees the WAGYU registry for Japanese Black, Brown, Polled and Shorthorn.(wagyu.org)
Above $61 unless you go for lunch
Wagyu Burger, Steak Frites
What a wonderful day for steak!!
Steak is wonderful on a sunny day..
Steak is wonderful on a rainy day..
Heck, I’ll eat steak if aliens invaded the planet for my last meal and testament!
When you are looking for mouth watering beef within an elegant setting, I know the spot!
Let’s talk about it!!
So it’s my birthday weekend, September if you need to know, and my wife and I are celebrating it at one of my favorite restaurants in the Bay Area!
Juicy Steaks of all sorts, Filet Mignon, Rib Eye, Dry Aged Steak and more.
I’m in the mood for beef and this is the place to be!
It’s lunch time, so we decide to not go for 100% steak dishes, but to dive into some Lunch dishes instead.
The choices today are the Wagyu Burger with Gruyère & Wild Mushrooms and Wagyu Hanger steak for the Steak Frites dish.
They start off by teasing our palates with the ridiculous small ritzy cup of a clam chowder.
I took a sip of the mini cup holding it up to my lips with 2 fingers as if I was in the Ritz Carlton…
Massive flavor that punches you in the face and electrocutes every nerve and taste bud!
Then the 2 main dishes arrive and my eyes melt in lust as the drool runs from my mouth.
The sweat drips off the burger in slow motion as I fantasize biting into her tender skin. So precious..So luscious.. So tempting..
I dive into the Wagyu burger first…
An explosion of flavor in my mouth!!!
Burger is super tender!! Meat just melts in my mouth! The Gruyère gives a slight punch of bitterness and cheesy fulfillment that completes every chew with pleasure.
Now over to the Wagyu steak & frites..
Super tender!! Massive flavor!! Melts in your mouth like butter!!
Not to mention the fries have a great crunch, perfect saltiness and goes great with an ice cold IPA!
I need another bite of the burger..
Another steak bite..
Bite after bite…Chew after chew…
Thanks for joining me on today’s adventure! I look forward to seeing you on the next run! Keep hope alive!
Eating is an enjoyable way of life. Live it..Learn it..Love it!
Trevis Dampier Sr.
American Wagyu (2016)
What is Wagyu Retrieved from http://wagyu.org/breed-info/what-is-wagyu/