5 Best Japanese Wagyus You Can Buy In Singapore
Wagyu beef is a very high grade of beef from Japanese cattle. While Wagyu has been bred in various parts of the world, only those that are bred in Japan can be called Japanese Wagyu 和牛, just like how only Champagne from the region of Champagne, France can be termed as such.
The pure genetics, diet, and handling of wagyu create a distinctive fatty beef product with a highly desirable flavour and a tenderness that melts in your mouth.
Every type of Wagyu actually originates from four different Japanese cattle breeds, namely the Japanese Black, the Japanese Brown, the Japanese Polled, and the Japanese Shorthorn. Kobe beef, arguably the most famous wagyu comes from Kuroge Washu Wagyu (Japanese black).
Singaporeans love wagyu beef and this article will present 5 of the most popular wagyu beef brands from Japan that you can find being sold specifically in Singapore. Specific origin branded beef goes to show the importance and pride of the wagyu that comes from each region and is superior to random wagyu that are not branded from an area.
Kagoshima Prefecture took the overall top spot in the Wagyu Olympics of 2017 (全国和牛能力共進会) held every 5 years in Japan. Kagoshima is collectively responsible for around 20% of Japan's Kuroge Washu cattle production.
Kagoshima's wagyu black cattle (Kuroge 黒毛) have a signature tenderness and full-bodied flavour with even marbling throughout.
The island is blessed with a tropical breeze and warm sunlight, producing high quality food items such as the wagyu they are famed for. This is one of the best wagyu you can find in Singapore at an affordable price range.
2. Miyazaki Wagyu
Miyazakigyu prefeture has won the Wagyu Olympics in 2007 and 2012 which is the first time in the history of the tournament that a brand has been able to win consecutive awards back to back.
The kuroge cattle are fed a diet mostly of wheat and corn for an average of 900 days. This is about 8 times longer than most cattle that is consumed in our market.
Miyazaki beef has also won the Prime Minister’s Award for excellence for the third consecutive time, which is also the first time in the history of the tournament that a brand has won 3 consecutive awards. Miyazaki wagyu is found frequently in high-end omakase restaurants in Singapore.
3. Saga Wagyu
This delicious beef with a sweet, rich flavour is a product of the mellow temperature, clean water, and clear air that are unique to Saga prefecture.
Furthermore, the kuroge cattle farmed and fattened under the supervision of the Saga branch of the Japan Agriculture Co-operative are raised and cared for with great affection and expert rearing technique. Special attention is paid to make sure the cattle do not experience stress from a young age, including taking great care in how and what they are fed, which consists of compound feeds optimized for nutrition.
The cattle used for Saga wagyu are fattened in adherence to the regulations of the Japan Agriculture Co-operative, and only Japanese black cattle registered with their cattle traceability system are used.
Saga beef is known for their sweet, rich and complex flavour and more uncommon to find in Singapore.
4. Ohmi Wagyu (Shiga)
Among well-known wagyus, Ohmi beef is known as the “Japan Top Three Wagyu.” While Kobe beef may be better known internationally, it is s actually Ohmi beef, which uses Japanese black cattle grown in Shiga Prefecture, that has the longest history of the three, being able to trace its roots back more than 400 years.
Ohmi wagyu was considered a treat for warlords who have achieved recognition during the Warring States era during 1467-1590 in Japan.
Ohmi hamburger originates from painstakingly chosen cattle reproduced in the bountiful nature around Lake Biwa in Shiga Prefecture. The cows are raised historically through settled high standards, drawing on the lake's clean water and nourishing feed. The positive conditions and great fattening conditions lead to wagyu meat that is all around marbled and delicate, with soft fat and mild smell.
5. Sanuki Olive Wagyu (Kagawa)
Sanuki olive wagyu is a beef originating from cattle that is named after Sanuki, the historic name of the Kagawa prefecture, famed for its olive forests. In the finishing phase of rearing, the cattle are fed with feed 'cakes' produced from squeezed olives, bringing about considerable marbling due to the oils consumed.
The resultant beef is delicate and rich and the fat is sweet and rich, with no lingering heaviness in mouthfeel.
Due to the bovines' eating regimen, Olive Wagyu is profoundly marbled with fat that is a light yellow shade, and it delivers a fat flavour profile so special that the meat beat out 182 others for the Best Fat Quality class at the 2017 Wagyu Olympics. Olive Wagyu has higher than usual oleic acid fat content of 62.5% which contributes to the unique umami winning taste.
So as to be called Sanuki wagyu, the cattle must be of the Kuroge Washu breed and must originate from the Kagawa prefecture. 3 months before the butcher, the cattle must be finished on dried squeezed olive in their eating regimen.