Wagyu Reading Guide 1

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Drexel University *

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303

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Anthropology

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Apr 3, 2024

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Answer the following questions in whatever way helps you study: bullet points, short answer, etc. These questions will be used to form the certification exam. 1. Describe the difference between Japanese wagyu and wagyu from other places. Why does it matter? Japanese wagyu is superior to other types of wagyu because of the rearing methods used, genetics, and the health benefits. This matters because it helps to differentiate Japanese wagyu from other wagyu on the market. 2. Define the origin of the term “wagyu.” Wagyu means Japanese beef. 3. Define “shimofuri” and describe its importance. Shimofuri describes the marbling on the beef. Shimo means “frost”. 4. Define “wagyu-ko” and why it is distinctive. Wagyu-ko refers to the smell of wagyu. It is distinctive because it is richer than other types of beef. The smell of it is nuttier and has some hints of caramel to it. 5. Contrast Japanese wagyu production with conventional beef production. Japanese wagyu production has the cows outside more often compared to conventional beef production. Japanese wagyu cows are put in a stress-free environment their whole lives and that includes not moving them around a lot. 6. Describe the phases in the Japanese wagyu production lifecycle. The cows are kept at the breeding farm until they are about 10 months and then they are sold at auction to farms where they are fattened up for slaughter. 7. Define “vintage” as it relates to Japanese wagyu? What are some advantages and disadvantages of an older vintage? How does the vintage of Japanese wagyu compare to conventional cattle? Vintage refers to how old the cows are when they are slaughtered. An older vintage means the cow has had time to develop and grow which gives it a fuller flavor profile. 8. What information is provided in the 10-digit traceability number of Japanese wagyu? The traceability number will tell you the lineage of the wagyu as well as the farm where it was born and the farm where it was slaughtered. It will also tell you the vintage of the meat. 9. List some health benefits of Japanese wagyu? Japanese wagyu will have no growth hormones in it and no antibiotics. 10. What are the four breeds of Japanese wagyu? Which is the most popular and why?

The 4 types are the black-haired Japanese cattle, Japanese shorthorn cattle, polled Japanese cattle, and the brown-haired Japanese cattle. The most popular is the black- haired Japanese cattle. 11. What are the three components that go into a Japanese wagyu grade? The three components are marbling, yield grade, and meat color. 12. List some factors that may generate differences among brands of Japanese wagyu. Japanese wagyu brands may differ on environment, feed, marbling requirements, geographical environments, and vintage.

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Wagyu Reading Guide 1

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