As I mentioned in the previous entry, there is a great dispute around the world to confirm who produces the best meat. Undoubtedly, there are two countries that are fighting tooth and nail for that position.
Japan
Based on what we had learned, let's go to the origin of the meat. When talking about origin, I mean knowing which breed the Japanese meat comes from. The main breed used for meat production in Japan is the breed that means Japanese cow (Wagyu: Wa-Japan and Gyu-Cow). There are 4 Wagyu breeds bred and born in Japan with different characteristics, which I detail below:
Kuroge Washu - Black Color
Akage Washu - Brown Color
NihonTankaku-Shu Short Horns
Mukaku Washu - Marbled Color
From these 4 breeds, 90% of Japanese meat is produced. Just as in the United States, the USDA certifies the meat, in Japan there is the JMGA (Japan Meat Grading Association) to certify it. This association is mainly based on 4 factors: marbling, meat color, fat color, and tenderness.
The classification is composed of letters A, B, and C. Each one qualifies the performance, understanding A as the highest performance and then the classification also contains a number from 5 to 1, each number analyzes the 4 main factors mentioned above. The maximum grade is A5.
The fight for the best Japanese meat is mainly established in 3 regions and their prefectures, where it predominates that the 3 come from the Kuroge Washu breed.
- Kobe – Hyogo
- Matsusaka – Mie
- Ohmi – Shiga
It's important to note that not all Wagyu is Kobe, since if it doesn't reach the highest certification, it becomes Tajima. But all Kobe beef comes from the Wagyu breed.
All this classification makes Japan one of the meat moguls, since each of its regions is seeking perfection and with this, obtaining the supremacy of the best meat with different care and different types of feeding for its livestock. There are even regions where they play music to the animals for a greater degree of relaxation, thus achieving great results.
Australia
This country has taken an important stance in meat production. What has made it stand out is that the majority of its meat is 100% natural. Its grass-fed meat represents 70% of production, which is fed with native grasses and without artificial additives.
The ones in charge of certifying the quality of Australian meat are the MSA (Meat Standards Australia) with its MSG (Meat Standard Graded) program. There are nine main parameters: ticket scan, hump weight, eye muscle area, marbling, meat color, fat color, fat quantity, pH, and ossification. As a result, the classification is divided into three grades of quality, where the maximum is Grade 5 Supreme, 4 Premium, 3 Good.
Due to its high classification standards and natural livestock management, Australia is considered a meat mogul.
As you can see, the classification and standardization systems for meat quality are becoming increasingly strict and sophisticated, so by consuming these products, we are guaranteeing our own satisfaction.
At Brasa Blanca Butcher Shop, we care about bringing the best meat in the world to your table.
In the next blog, I would like to talk about meat brands and their differences. Thank you very much for reading me again.
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