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Japanese Wagyu Beef Story (from Farm to Table) ★ ONLY in JAPAN

Japanese Wagyu Beef Story (from Farm to Table) ★ ONLY in JAPAN

Japanese Wagyu Beef Story: From Farm to Table ONLY in JAPAN Travelling Japan for food is nothing new, every region of Japan has its own unique cuisine and when it comes to beef Japan’s Wagyu is worth the trip. Ibaraki prefecture’s Hitachi Beef brand is one of the closest to Tokyo So Dean and I ventured north to the countryside to learn about Wagyu. from the farm to the processing plant to the restaurant. Welcome to Ibaraki Prefecture, behind me is Hitachino restaurant here in the base of Mount tsukuba a beautiful area. With a fantastic sunset, one all the way to Mount Fuj, I’m so excited This restaurant is famous for Hitachi gyu or Hitachi beef, the beef of Ibaraki prefecture But what makes this experience special is we’re gonna get a chance to try several different cuts of Wagyu. So I hope you’re hungry. We’re about to eat a lot! Hitachino steakhouse looks like a lodge inside thick wooden tables, leather chairs, and charcoal grills. In the kitchen, blocks of A5 Kuroge Wagyu beef are ready to be cut. Here’s an entire tenderloin block, this cut called
Hi-re in Japanese. The intense marbling is a symbol of premium graded Japanese Wagyu. For tonight’s dinner, we’ll try three cuts But before we eat. Let’s look at our trip to the farm and processing plant to see how the steak in front of us has been sourced. This is Hashimotosan’s farm and ranch for Kuroge Wagyu. It’s a quiet place with fresh air and good water Yeah, they look like they’ve got lots of space and they look like they’re in really good condition. And I think that’s all part of it. You got to treat these cows extremely well. You’ve got to feed them really well so that they become the most delicious beef that they can be I guess. It’s time to face our food something we should do to appreciate it more Living well and stress-free is one of the secrets to Japan’s Kuroge Wagyu beef. Respect the animal until it’s time to become food, which is their purpose For many, it would be hard to face your food. But unless you do it, it’s very hard to appreciate where it came from how they were treated, And understand what exactly you’re eating This is important to me as a meat-eater. In Ibaraki they’re very proud of the way they raise their Hitachi Wagyu beef. I even got a slimy kiss before leaving! It’s important for you to go and see what it’s like, the conditions of the animals. And the conditions of the Wagyu and they all look pretty happy! Maybe not you know in the end. But today they’re pretty happy. This is Hashimotosan’s wholesale
Hitachi Wagyu beef shop. I just wanted to get an idea, are the prices cheaper here and it’s crazy they are! So we got here. I just ordered a half cut
of sirloin steak. It’s ¥1745. For a hundred grams, so it’s about
three thousand something yen. Which is incredibly cheap! And then down here I ordered a couple of A5 Hitachi Wagyu burgers and these are about $3 for a burger. So I’m guessing it’s going to be one of the best burgers I’ve ever had – but buying here from the wholesale
saves you a lot of money. The volume of meat was 30% more or the price seemed to be 30% less for beautifully marbled A5 Wagyu beef. WARNING: We were invited inside of the processing plant images may be disturbing for some viewers It lasts about two minutes and shows how A5 Wagyu beef is graded. Please be advised. We are only inside the meat refrigerator. They’ve cut it into half and you can see it’s not exactly the most beautiful of places. It’s a little bit morbid but the reason why I bring you here is because you can see how they decide to grade The cattle between A4 and A5,what the difference is and then all of these are going to become Hitachi gyu. That’s a special designation just for the best of the best! The beef here won’t officially be graded for a couple of days, but using a flashlight we can clearly see the marbling. The JMGA has a beef grading standard that starts in a processing plant The yield is graded from A to C and the BMS or beef marbling standard in 5 groups of 12 levels. This is based on marbling meat color texture fat color and quality. The highest rank of Japanese Wagyu is A5 which means a yield of over 72%
and a BMS score between 8 and 12. Basically, you can see from this. Although they won’t know until Thursday when they cut it across
and see very closely inside. But from what you see already you can see the marbling is so intense. This would probably be marked as an A5 Wagyu. Hitachi Gyu, Hitachi beef and in order to get that designation as Hitachi gyu You need to be either A4 or A5 and this one looks like it’s gonna be an A5. You know I think out father’s fathers were quite used to that kind of an image. Because these days people are just used to it in a Styrofoam container wrapped in plastic at the supermarket Whereas we don’t put that kind of value on life, I guess because we’re desensitised by it all. Yeah, I feel that its a bit negative that we are hidden away from that. so those images we saw today might seem shocking it might even seem sad but by hiding that away from us, I feel like we disconnect from food and … Don’t really have a reality of what we’re doing what every time we’re eating meat, right? Yeah, the Japanese aren’t that disconnected. In fact, it’s part of Japanese culture to have that connection with nature including your food (Dean: right) which is why we say “itadakimasu” いただきます。 Which I introduced in another episode about Japanese Wagyu So for me, I’m not as sensitive about seeing them and massaging them and then going to eat them because they’re not pets to me It’s just a part of the nature and the order of nature to me Other people have it. So everybody feels better for me that I can do that, you know That I can see the process makes me feel a little bit better about what I’m doing Will you feel guilty about eating this meat now? No, I don;t think I’ll feel guilt. Because that’s where we’re headed, to the restaurant Yeah. Yeah. I just think I will respect that meat more. And today, you know, they they invited us in and they didn’t try to hide anything from us They just showed complete transparency about their business and the way that the cows live and you know I kept joking happy cows, but the environment there is really nice and they have nothing to hide, right? I like that though, right? I think if you went to a US Beef farm, there’s cameras and security to keep you out yeah, and they’re inviting us in and that, Transparency makes me appreciate what they’re doing as well as when we go to eat Have a greater appreciation of the taste of it. I will probably eat less meat As a result of knowing where it comes from We hadn’t expected to see inside the processing plant But the transparency gave us more confidence in the quality of Hitachi Wagyu beef and made us appreciate What we were about to eat. Wow now, this is a table fit for a king I’m almost overwhelmed looking at all of this, huh? The intense marbling is always impressive when it’s right in front of you. Sirloin, Prime Rib, Tenderloin, We shared a non alcoholic beer because, were driving. We start with the impressive hide tenderloin. The marbling goes through the cut. Dean placed it on the very hot fire the sizzle was immediate. We placed it all on like we would with a gas grill, but this isn’t a gas grill It cooked faster than we expected, a horrifying sight! Oh no! The shock and disappointment hit us hard Dean and I decided to return the next day to do this right with the guidance of the restaurant owner Onisawa-san who will Not only cook for us but explain more about Hitachi beef Wagyu has more fat than other beef So you have to be careful of the oils on the fire? After seasoning just place a few pieces at a time Japanese karaage Wagyu contains more of the omega-6 and omega-3 fatty acids called the essential fatty acids by doctors But I think you should eat it in moderation The Tenderloin cut is springy and soft from the oils between the fatty oils are much lighter and have that umami taste It was paired with the steak butter Dean had the first bite Its melting in my mouth It has a gentle salty taste to it And its just the softest meat i have ever eaten! This may just be one of the most beautiful bites of beef I’ve ever had in my life There are no words to describe the pleasure that comes with a burst of amazing umami taste from A5 Wagyu It melts in your mouth Your sense is floating comfortably on Cloud 9. Cooked to perfection! This one is the sirloin. It cooks pretty fast and it’s best to move it to the side after it’s grilled on the top. Dean ate his with lemon. Me, I went my own way – wasabi! It’s more than I need but I’ve been known to be a little wild with condiments. It’s super super red in the middle and then he’s managed to like Beautifully heat both sides of the colours are perfect! You just bite right through This time I went for lemon added a bit more flavor And you just you’ve got to try it to believe it how soft this meat is People keep asking me how it tastes I can’t hear them anymore. Like I said good food moves the soul. But yeah, it’s good. I asked Onisawa-san about the quality of A4 versus A5 Wagyu beef. Anybody typical more support simile? No abramova all the same i asked onysawasan if there could be any comparison between A5 Wagyu and the fatty otoro maguro tuna I mean… wagyu is was sort of like maguro kind of, the red akami, chutoro and fatty otoro Sometimes I’d rather have chutoro or akami instead of the fatty otoro Even though otoro is more prized and expensive. since tuna and cattle move and live differently You can’t really compare but they’re both really good! The final cut was the prime rib [searing] It was different to the sirloin and tenderloin cuts, but like the ones before juicy. the oils light and extremely delicious taste explosion! Hatachi beef is one of the closest premium Wagyu brands to Tokyo and the pride of Ibaraki Prefecture And making a day trip to have a steak dinner or any meal for that matter is a way to see the country and learn more About the delicious foods all over Japan last episode the drive-through ramen and the drive-through sushi was alot of fun! This is pretty great to come up here to the base of Tsukuba, but! the next episode is a tribute to Mount Tsukuba Absolutely. I’m not gonna tell you what it is though, because it’s a food challenge If you liked it hit that subscribe button and check out another one of our shows! don’t miss my second live streaming channel ONLY in JAPAN GO And check out location photos on Instagram Mate ne~ (seeya!)

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100 thoughts on “Japanese Wagyu Beef Story (from Farm to Table) ★ ONLY in JAPAN

  1. As a vegetarian I really appreciate the respect you have towards what you eat and how you're willing to face the animal head on

  2. Cool video, white guy should stop talking with food in his mouth though. Makes it hard to watch.

  3. Fantastic video, I used to work in a chicken processing plant years ago, I felt bad for the conditions that the chickens were in but that didn't stop me from eating it. I'm going to have to save up and try a steak!

  4. I am an animal lover but I find nothing wrong eating animal, it's great that you have shown us how the animals are treated

  5. the showing of dead animals are sensitive because the millennial today are all snowflakes…to unable to grasp reality and life

  6. Gotta respect where your food comes from and how it is treated!! As a hunter I truly know how hands in can change how you see your food!!! Appreciate it much more!! Good video

  7. Wow. I am hungry all over again… Just wow. First thing I'll do in Japan is have ramen, and then wagyu. I also have to visit all the amazing Gojira collections.

  8. Love the video and the channel guys, the only thing I would have done differently is to remove the caps when talking to the old man, out of respect.
    Don't mean any disrespect, just saying…

  9. I prefer to hunt for or fish for my meat, but I'm good with buying direct from farmers. I buy as little from the grocery as possible. I know how it was processed from time of death to my table, because I did it all. From field dressing to hanging to butchering.

    Wild has some downsides, but I know it lived a free life devoid of chemicals and pharmaceuticals…the original free range/organic.

  10. Great info! Loved the cleanliness and respectful care of the animals. Saw the same standards with seafood market in a different video. Great video… thank you!

  11. We raise our own beef, we name them, love them, and respect them up to the day they are shipped off to slaughter. Farm hand raised and locally processed meat is incomparable to what is sold in stores

  12. I just tasted wagyu and it's so good i taste it on Philippines it's on asia and a restaurant called tokyo tokyo

    6 wagyu cubes, vegetables, unlimited rice , and miso soup
    for only 5-8 $ and wagyu is cheap on my place cuz idk its asia :v

  13. Hindus will be burning inside out because how delicious is their Hitachi Wagayu Mata not their plastic eating on the streets of India.

  14. Why do you need condoments on a piece of meat that is supposedly the best meat in the world. W.T.F! is wrong with you cake eaters???

  15. Sad for the beef once it realizes what's going to happen. Wish they didn't have to go thru that, but man it tastes so good!

  16. I grew up in a rural area where we killed and butchered hogs, beef, lambs, chickens. Seeing a processing plant seems very sterile🤔

  17. Why the heck have I ended on this channel after watching the bidet video in Japanese Class. My recommended section is feeding me Japanese videos.

  18. 3:40 Please drop a pin on the location of Hashimoto-san's wholesale shop. I live in south Kanagawa, but I would gladly make a 3 hour road trip to get some of those cuts at those prices.

  19. "Only in japan" you can get Kobe beef, a5 wagyu and just normal wagyu in the us very easy by ordering online.

  20. it would need to taste nice , it looks like the stuff id be throwing aside.
    ive not tried it , but when the guys are saying them selves that the slightly less fatty pieces may have a better balance , all i can think is Emperors new clothes.

  21. Omg i love wagyu its traditional and sooo goood

    Omg i got a like looks at the blue thumbs up oh i liked it my self

  22. I don't know if I would say that the cameras and security and American beef farms necessarily translate to a purposeful lack of transparency. The US just has extremely stringent controls on it's food supply due to the fact the most Americans don't source their food locally. The distance from farm to table for most Americans is the furthest anywhere on earth. I think this results in a lack of transparency, but doesn't necessarily imply that it is purposeful.

  23. @6:26 I think this is very much a "western cultural" problem. The rest of the world probably laughs when they hear stuff like this. I have personally slaughtered two bulls out in Bangladesh using the Halal method. I did'nt even hesitate .. Most western people would freak out at that.. btw the 2 cattle fed 1500 people at a nearby Rohingya Refugee camp. I helped distribute the food parcels contanining the beef I had slaughtered less then 24 hours before, it was satisfying. This is reality folks, deal with it…..

  24. American beef plants have security because of the crazies that show up and protest what they do….that doesn't happen in Japan

  25. I became a vegetarian years ago because I was not okay with the "mass production" of meat animals here in the US. I wish more cattle got to live their lives out like Japanese cattle do. I really appreciate in this video that you did address the fact that many people in the world, especially well developed countries like the US just see the meat in a supermarket all packaged up and have no reverence to the idea that there was once a live cow, live chicken, etc that it came from.

  26. biggest mistake. Talking about the animals as food while theyre still alive. DONT! . respect the animal and talk about it like a friend, not like its food

  27. The Japanese way is the best : make eating meat a celebrated ritual, something special with very good quality and reduced quantity ,good for you and good for the world.

  28. Help, how can i get cow milk packets in stores of Shubiya shibuya tokyo?? Do you know the name of stores or markets that sell these packets.

  29. Cow: Happy? You think we look happy????
    We were told we would be raised on Beer and where are the beautiful female human Masseuses?

  30. My mouth is drooling now. The expressions on your faces when you chew that piece of wagyu cut… How i wish to experience that… It is my life long wish to eat and tast authentic wagyu beef.

  31. I am from Nepal 🇳🇵 and cow is our national animal…🇳🇵.🐄🐄🐄
    It was hard to see. But there's nothing I can do.. and there's a saying ( YOU HAVE TO KILL OTHER TO LIVE)
    R.I.P COW🇳🇵🇳🇵🇳🇵🐄🐄🐄😑😑😑

  32. It's still incredible to me that someone managed to convince the Japanese that insanely marbled meat is good.

    … and then Japan somehow managed to convince the rest of the world.

  33. If someone made a video respectfully eating a dog would it get the same kind of comments?
    Please don't hate me I'm a big fan of your videos. Just wondering about stuff…

  34. Man they care so much about their food no pink slime like here. wonder what the Japanese would think of pink slime only other place u see red hamburger is if u grind it your self or Mexican store 35 years ago last time I seen hamburger without pinkslime in stores? People still buy and eat it man gross

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