I attended a seminar recently that introduced participants to the world of Japanese wagyu beef and a few other “exquisite ingredients”. At that seminar, I met Chef Jeremy Nguee (again) and also spotted Chef Willin Low (I think). My respect for them went up a notch as they are already accomplished chefs but have an admirable attitude towards learning and honing their skills. So, props to them! I was just there for the beef! 
Before they let us stuff our faces, though, we sat through a presentation about Japanese Wagyu and I learnt a few things I never knew about wagyu beef before:
#1: It’s best to eat out when it comes to wagyu
Wagyu beef has to be kept in the (industrial) refrigerator between 0 to 1 degree Celsius. Yes, the range is that tiny! So forget about keeping wagyu beef in your home fridge and cooking it for tomorrow’s dinner. If wagyu is stored under 0 degrees, a “large amount of drip will come out when cutting it (at room temperature)”. On the other hand, if it’s stored at above 2 degrees, “it simply accelerates deterioration”. My goodness.
*Drip causes deterioration, leading to a bad smell. Wagyu can turn grey or green when this happens, especially with certain cuts (rump, top round, neck).
(Aside) Brewerkz has just launched a 100% wagyu burger and it’s available for a limited period, so go try it!
#2: The cows get massages (yup, you read that right)
Apparently, massages help in preventing subcutaneous fat from accumulating in the wrong places or proportions. Also, when the calf is more than 3 months old, it gets to graze freely on quality hay. At about 9 to 10 months of age, it is sent to auction and then on to fattening farms. When the cow weighs between 650kg to 700kg, it’s shipped off to market.
After the cows are bred in such seeming comfort, they are also slaughtered using a (supposedly) “stress-free” method, with the use of the “carbon dioxide gas anaesthesia machine” (vs. the use of electric shocks).
#3: The cows have ID too
There are identification tags attached to their ears. The same ID is printed on labels / pricetags at supermarkets (in Japan) where they sell wagyu beef.
You can head to the website shown below, key in the ID printed on the packaging of the beef you’ve just bought or are intending to buy, and you can see key information like date of birth, date of slaughter, which farm it came from, etc. You’ll even get to see the parent cow’s ID information!
#4: Kagoshima has amazing produce
Besides beef, Kagoshima is famous for having produced the world’s heaviest radish (all of 31.1kg). We also got to sample the saba fish (with miso) which had been cooked in a factory and then vacuum packed for sale all over the world. It was delicious.
Because of the active volcanoes in Kagoshima, soil is more fertile and vegetables grow faster and taller. And apparently, Kagoshima Kurobuta is famous too:
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Brewerkz in Clarke Quay has a little seminar room of sorts at the back, where their brewery used to be. I think it’s a good venue for F&B-related seminars, like the masterclasses which e2i often hosts. This particular one was organized by Yamato (which imports the premium wagyu beef into Singapore) and supported by e2i (Employment and Employability Institute). 
Yamato Shoji (Singapore) Pte Ltd Tel: 6589 8925, sales@yamato29.jp
