Chu Shui Japanese Restaurant, Shanghai China

Ox tongue



Wagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. Also known as Kobe-style beef, the meat from Wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavour, tenderness and juiceness. Because of the Wagyu cattle's genetic predisposition and special diet including beer and sake, wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.

There are four major breeds of Wagyu (wa means Japanese, and gyu means cattle, or simply "Japanese cow"): Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Japanese breed names include: Tajima, Tottori, Kochi and Kumamoto.

Most Kobe Beef today is bred and raised in California and Australia. For example, Harris Ranch in California is contracted with beef producers in Kobe to breed and raise their cattle in California, where land and grain is relatively inexpensive. The cattle is raised and fed under the exacting specifications for Kobe Beef. When the cattle is almost ready for slaughter, it is shipped to Kobe, Japan, where its feeding is completed, and the cattle is slaughtered.

On the other hand, the Japanese Blacks (in particular the Tajima strain) are noted for their capacity to produce beef with a high degree of fat marbling (or sashi). It is this characteristic more than any other which accounts for the steady increase in the popularity of the Japanese Black breed.

The Japanese grading system was devised in the early 1960's. At that time, cattle had traditionally been fattened when fully mature after years of work in the fields or, in the case of diary cows, after several lactations. As Wagyu cattle have always been prized for their highly marbled meat, it was only natural that the grading system should place great emphasis on the degree of marbling, or sashi. Over the past three decades there has been a conscious effort to deemphasize sashi in grading. Nevertheless, the degree of marbling still dominates meat evaluation in the minds of traditional producers and wholesalers.

There are six grade categories:

• Special Selection or Super Grade (Tokusen)
• Choice (Gokujo)
• First Grade (Jo)
• Second Grade (Chu)
• Third Grade (Nami)
• Under-regular Grades (Togai)

From "Beef in Japan" by Prof. John W. Longworth, University of Queensland Press

Cu Shui Japanese Restaurant served Imported Japanese Wagyu, Dalian Japanese Black breeds crossed with native cattle, local native cattle.

Chu Shui Japanese Restaurant

L605, Shanghai Times Square, No 99, Huai Hai Zhong Road, Shanghai, ROC

Tel: +86-21-6385 3078