Wagyu Beef Suspension
May 18th 2010 04:21
A cut of wagyu beef showing the marbling through the meat. Photo courtesy of ABC.
They have been described as the 'rockstars' of the bovine world. The Japanese cattle who provide lovers of wagyu with this very expensive beef are often pampered beyond reasonable belief to ensure the $360 per kilo meat makes it to our restaurants.
Wagyu beef comes from certain cattle breeds that are genetically predisposed to intense marbling, having a higher percentage of oleaginous unsaturated fat. The most famous breeds are Kobe and Mishima.
The suspension was triggered by a report from Japan about an outbreak of foot and mouth disease discovered at a cattle farm south of Tokyo.
It is believed, due to the culling of most of their seed bulls, only six are left to breed the famous meat.
Executive officer for the Australian Wagyu Association, Michael Beattie wasn't sure how this dilemma in the Japanese industry would affect Australian Wagyu breeders.
"It will be interesting to see how it is played out," he said.
"I know the Japanese government has committed a billion dollars to eradicate foot and mouth disease.
"History has shown that consumption does go down as consumers are aware of the issues but Australia is a small wagyu beef industry and 90 per cent of our product is for export."
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