One of the world’s top meat cuts now available in Malalane
A select group of Onderbergers had the opportunity to taste the highly prized Wagyu beef of Woodview Wagyu when Malalane SUPERSPAR launched the product at Hamiltons Restaurant last Friday evening.
MALALANE – Wagyu beef, also known as Kobe beef, is one of the world’s priciest and most sought-after meat types and chefs have lauded its delicious taste and unique marbling on various popular cooking programmes.
Onderbergers had a chance to taste Woodview Wagyu’s meat at Malalane SUPERSPAR when the local supermarket launched the product at Hamiltons Restaurant last Friday evening.
Wagyu is considered a healthier type of beef as it has high levels of omega 3 and 6 and the lowest cholesterol levels of any type of meat.
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Megan Angus represented Woodview Wagyu and brought along several of their Wagyu and partner Sparta’s Angus beef cuts.
The Hamiltons’ chefs ensured they were grilled to a perfect medium-rare and guests remarked on the delicious flavour.
Several guests also mentioned that they had seen the family, who were the first South Africans to produce Wagyu, featured on NisBoere, a programme on DStv’s Via channel.
Lex Hollmann of Malelane SUPERSPAR explained that they had been looking for suppliers to provide this choice cut for over 18 months, but struggled to get the quality they wanted.
They were approached by Woodview Wagyu and were impressed with their product and dedication to breed the best quality beef.
Megan explained that Wagyu cattle originated in Japan but a few were smuggled out and their genes spread to the rest of the world.
The Angus family, based in the Free State, first imported the cattle in 1998 and they usually have 100 Wagyu cattle grazing at any one time. They only slaughter once a month and their meat is packaged before it is sent to various customers.
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There are various classes – silver, gold and blue label – which denote the amount of fine web-like intramuscular fat in the cuts. Once cooked this fat gives the meat a melt-in-the-mouth texture.
Megan said the blue label class takes years to breed and is usually classified by an independent organisation using special carcass cameras.
Their cattle are fed only natural ingredients and raised in an environment with an abundance of clean air.
All Angus and Wagyu are trademarked and special protocols need to be followed. That is why Woodview Wagyu’s meat can only be bought prepackaged. The DNA of the meat can be traced by using the QR code pasted on its packaging, allowing for full traceability.
Hollmann invited Onderbergers to try Woodview Wagyu’s various products, which will henceforth be available at Malelane SUPERSPAR’s butchery on request.
