Rindfleisch
Japanese Beef
Merkmale von Wagyu
Der besondere Reiz von „Wagyu“
Schneideanleitung (E-Book)
Zucht und Haltung von Wagyu-Rinder
Über die Sicherheit und hohe Qualität von Wagyu (von der Aufzucht bis zum Verzehr)
Suchsystem für individuelle Identifikationsnummern
Japanische Wagyu-Rindfleischkarte von Spitzenköchen in Amerika created
Japanese Wagyu Beef – Inspirational Recipes for Chuck Roll & Shoulder Clod Cuts
Feature 15 Amazing Chefs in the Los Angeles, San Francisco and New York City Areas
In Japan, Wagyu beef has different applications depending on the cut or parts used. Many international consumers and chefs may opt for high-grade loin cuts by default, but more uncommon and affordable cuts of Wagyu also have unique potential.
In this recipe book, we will introduce Japanese Wagyu beef chuck roll and shoulder clod cuts, and detail their uses and appeal. This book features different chefs with profoundly different approaches to Japanese Wagyu beef chuck roll and shoulder clod cuts. We hope it gives you fresh ideas that could start the next Wagyu sensation!
Movie
Starting a New Journey with Japanese Wagyu Beef – Showcasing the Wonder of Wagyu through a Virtual Trip
The Japan Livestock Products Export Promotion Council (J-LEC) has invited international chefs, butchers and other industry professionals to Japan to talk about the appeal of Wagyu beef and how to work with it. Japanese chef and winner of a Relais & Châteaux trophy in the U.S., Keiichiro Kurobe, participated in the event, speaking with Wagyu beef farmers and attending a seminar at the Japanese Federal Meat Academy. Given the recent difficulty in visiting Japan from overseas, we hope this virtual trip will allow anyone interested in Wagyu to experience it in a new light.
Developing Menu Items with Wagyu Beef Chuck Roll and Shoulder Clod Cuts
Wagyu cuts can be grilled, broiled, fried, slow cooked sous vide, reverse seared, prepared rare or sliced thin for hot pot dishes like shabu-shabu or sukiyaki. The only limit is your imagination!
Recipes for each chef
WAGYU TARTARE, IKURA, TOASTED NORIWagyu chuck roll tartare on a bed of sushi rice, topped off with cured salmon roe and accompanied by toasted nori.
BRANDON RICE
Chef Brandon Rice developed an early fondness for food and knew from a young age that he loved cooking. After earning a degree in culinary arts at the Culinary Institute of America in Hyde Park, NY, Rice went on to stage in esteemed kitchens throughout Europe, including Quique Dacosta in Spain. He clocked time at Boston’s famed Clio before moving to the Bay Area to work at Coi – his first introduction to Northern Californian cuisine. While working there and experiencing Daniel Patterson’s focus on local, fresh produce, he knew he wanted the Bay Area to be home. From there Rice spent 5 ½ years as Chef de Cuisine at Rich Table in SF. It was here that Rice really found his voice and style of cooking.
BEEF CHUCK ROLL SUKIYAKIThinly sliced pieces of Wagyu chuck roll cooked “sukiyaki” style. Garnished with sansho powder and pickled pink peppercorn. Served with confit egg yolk sauce on the side.
DAVID YOSHIMURA
David Yoshimura began his professional career as a cook in NYC, and staged abroad at many notable restaurants such as Asador Etxebarri. After NYC, David joined the team at Californios in the restaurant’s first year open and helped attain their first Michelin star. David later passed his Certified Sommelier exam to expand his knowledge of wine and beverages. Upon leaving Californios, David has focused his goals on opening Nisei with his eclectic experience to bring the Bay Area a new approach to Japanese-American food.
WAGYU TIYULA ITUMA new take on Tiyula Itum, a Filipino dish, these skewers are grilled over charcoal until medium rare, brushed with coconut cream and sprinkled with lemongrass condiment to bring out the flavor of Wagyu beef. Served with the warm Tiyula itum broth, cherry tomatoes and a drizzle of charcoal oil to add flavor and aesthetics.
FRANCIS ANG
Francis Ang was born in San Francisco but spent his formative years in the Philippines. Memories from Ang’s childhood are filled with the rich flavors and alluring aromas in his family’s kitchen in Manila. With these home-cooked meals imprinted in his memories, Ang made the move from Manila to San Francisco when he was 19, enrolling in the City College of San Francisco’s culinary arts program. After graduation, Ang secured a position at 1-star Michelin restaurant, Gary Danko, honing his skills among San Francisco’s best. Then, joining the line at Fifth Floor, Ang’s culinary prowess really began to shine. While there, under the guidance of David Bazirgan, Ang earned Food & Wine’s “People’s Best Pastry Chef” and Zagat’s 30 under 30.
WAGYU BEEF TARTAREWagyu chuck roll tartare filled with a ginger garlic sauce. Topped off with sweet potato cubes, broccolini, mint and sesame seeds.
LUIS CUADRA
Born and raised in Miami, Luis Cuadra earned his bachelor’s degree while working at a small restaurant. There, he realized that his true passion was cooking professionally. After graduating, he decided to attend culinary school in New York, with the goal of one day becoming a chef. He expanded his skills at various kitchens in Manhattan. Upon graduating culinary school, he moved to Hawaii to work at The Ritz-Carlton, Kapalua. He then relocated to California to work at The Ritz-Carlton, Los Angeles. After a couple promotions and other hotels, he joined The West Hollywood EDITION team as the Executive Chef in 2021.
TOGARASHI-CUT WAGYU, ZAATAR-STUFFED LANGOS & WALNUT, CHILI & POMEGRANATETogarashi-cut Wagyu accompanied by stuffed langos potato bread, blue sunflower tahini, coarse walnut ‘muhammara’, cherry tomatoes and arugula.
NANCY OAKES
A pioneering American chef and a mentor to many in the last decades, Nancy Oakes is often credited for her generosity, consistency and vision. Having worked all aspects of a restaurant, from her early career at the Carnelian Room & Alexis Tangier’s on through to the highly praised Boulevard & Prospect, Oakes has developed a well rounded hospitality philosophy. She is a student of other cultures and cuisines and a tireless champion of artisans.
KOREAN YUKHOE WITH ASIAN PEARS, SOY SAUCE, GINGER, SESAME, RADISH AND QUAIL EGGSKorean style take on tartare, with Wagyu, shiso, asian pears and quail eggs for a beautiful finish.
PEDRO GARCIA
Born and raised in Guadalajara, Mexico, Chef Pedro started working at the Disneyland Hotel at the age of 17. It was there he found his passion for cooking. He feels fortunate to have worked under talented chefs who helped guide him in his career. Now with 25+ years in the industry, he has gained experience developing and opening Napa Rose at Disney’s Grand Californian Hotel, working with Patina Restaurant Group, Tinseltown Studios, Five Feet Restaurant in Laguna Beach, and 10 proud years at THE RANCH Restaurant, Saloon, and Events Center.
WAGYU CHUCK ROLL AND UNI NIGIRIA combination of Japan’s greatest two exports—sushi and Wagyu. Wagyu chuck roll rivals fatty tuna, with its deliciously marbled and refined taste, paired with uni and topped off with truffle and sea salt.
PHILLIP LEE
Phillip Lee first stepped into the culinary world as a young dishwasher. From there, he moved through the ranks of top LA kitchens helmed by Quinn Hatfield and Stefan Richter, as well as stints in Chicago at the acclaimed Alinea and L2O. Through these exploratory stages, Lee unearthed a style of his own: with his wife and pastry chef, Margarita Kallas-Lee, he opened his scratch-cooking mecca, Scratch|Bar, in 2013 and Gadarene Swine, a vegetable – driven concept, a year later. In 2015, Lee moved Scratch|Bar from Beverly Hills to Encino, bringing home to the valley an entirely personal concept centered around the purity and experience of food.
JAPANESE WAGYU LOMO SALTADOWagyu chuck roll lomo saltado, with confit potatoes, garlic, onion petals, dehydrated tomato. Drizzled with a bit of lomo sauce to enhance the flavor.
RICARDO ZARATE
Born in Lima, Peru, ‘the godfather of Peruvian cuisine’ Ricardo Zarate is synonymous with indigenous South American foods. Immaculately executed and fused with his underlying passion, drive and kitchen ingenuity, Zarate’s cuisine has earned him widespread critical acclaim and praise from media and consumers alike.
WAGYU BEEF CARNE CRUDA TARTARE AND CARPACCIOA beautifully crafted Wagyu shoulder clod carpaccio filled with carne cruda tartare. Seasoned with sea salt and a blend of 4 crushed peppercorns and garnished with salad of radish and watercress.
SETH TURIANSKY
Born and raised in Burlington, Vermont, Chef Seth Turiansky’s favorite place to be is in the kitchen, immersed in the energy of the food, the team, the tools and techniques. His discipline, curiosity, ambition, and respect for the craft have enabled him to become Chef de Cuisine at two Michelin-starred Acquerello, a highly regarded San Francisco institution known for its exquisite Italian food, wine, and hospitality. In 2015, Seth joined the venerable Acquerello restaurant team led by Chef-Owner Suzette Gresham. Two years into his tenure as Sous Chef, he was elevated to Chef de Cuisine. From Suzette and Giancarlo, Seth learned a more holistic approach to his role as chef. They taught him their philosophy towards service and ingrained in him a deep respect and honor for service.
WAGYU BEEF SHOULDER CHUCK QUESABIRRIAA new take on the classic Mexican dish – birria-style cooked wagyu shoulder chuck folded into a tortilla with melted cheese and served with a side of consommé for dipping.
VAL CANTU
Born and raised in Texas, Val Cantu grew up in a household where food was at the forefront—his father owned a Mexican restaurant and tortilleria. Though he graduated from the University of Texas at Austin, Cantu chose the path of culinary arts. He then moved to The City by the Bay, staging at Benu and Saison before landing at Sons & Daughters, where he was on staff when the restaurant earned its first Michelin star. Cantu eventually struck out on his own, hosting a series of pop-up dinners while looking to secure a more permanent space; Californios officially opened for business in early 2015. Much acclaim soon followed for the haute eatery. The restaurant was designated with a Michelin star in the 2016 San Francisco guide.
JAPANESE WAGYU TARTAREDeconstructed wagyu chuck roll tartare. Served with a side of sous vide egg, yams, Tokyo negi, ginger and caviar.
YOYA TAKAHASHI
Born and raised in Kyoto, Japan, Chef Yoya Takahashi moved to LA with dreams of becoming an actor. While making ends meet, he quickly found the comfort of home behind the sushi bar in Little Tokyo. While he had practiced the art of sushi in Japan, in LA Takahashi met his mentor and his passion for sushi blossomed. His approach to food is deeply rooted in fresh, local, seasonal and sustainable ingredients, which have become the foundation of Takahashi’s personal style.
WAGYU BEEF WITH UMAMI PUREE, BITTER GREEN RELISH AND OSSETRA CAVIARShoulder clod medallion served over umami puree, topped with caviar and drizzled with herb oil.
CHARLIE MITCHELL
Charlie Mitchell is the executive chef and partner of Clover Hill, an intimate restaurant serving a modern menu of refined, French-inspired meets new American cooking in Brooklyn. He began his career in Detroit, working at Forest, where he gained his cooking foundation and honed his technique. His love for fine dining and attention to detail and ingredients inspired him to seek out stages in Michelin starred kitchens including Per Se in NYC. In 2020, Charlie moved to DC to open Joñt where they earned two Michelin stars. After returning to NYC, Charlie joined the team at One White Street before leading the re-opening of Clover Hill.
SMOKED WAGYU KOSANKAKUGrilled and smoked wagyu Kosankaku rubbed in umami marinade, grilled over wood fire and finished in the smoker. Served with lettuce wraps, cilantro, basil and a cold papaya and vermicelli salad, along with three dipping sauces: basil, sweet tamarind and nam prik.
CHRISTOPHER ARELLANES
Executive Chef Christopher Arellanes has spent most of his life cooking for a variety of audiences. From his grandmother’s kitchen to some of the top restaurants in the world which include: Thomas Keller’s, Per Se; Daniel Humm’s, Eleven Madison Park; The Nomad as well as Michelin starred vegetarian restaurant, NIX. Chef Chris has spent his career moving up in the ranks and working in many different areas of the hospitality industry. He’s currently the Executive Chef at KYU in New York.
SPICE-GRILLED WAGYU AND CITRUS WAGYU TARTARE(1) Spice-grilled Wagyu shoulder: macerated cucumbers, fermented farro and black garlic-soy “ponzu.”
(2) Citrus-marinated Wagyu shoulder and langoustine tartare with pickled okra, fresno chilies and seaweed-beer focaccia.
JOE ANTHONY
Joe Anthony is Culinary Director at the two Michelin-starred French restaurant Gabriel Kreuther in New York. Originally from Florida, he worked through the ranks in some of New York’s most acclaimed kitchens such as the two Michelin-starred Daniel and the Modern. As part of the opening crew of Gabriel Kreuther, he has helped it achieve accolades such as Relais & Chateaux, AAA five diamond awards and more.
WAGYU BOLOGNESE CROQUETTE, WAGYU TARTARE, RELISH, WAGYU SNOWA combination of Wagyu beef, pork sausage, pancetta, potatoes and Parmigiano Reggiano, these Wagyu chuck roll croquettes are a great Japanese-Italian style dish. The fatty and tenderness of the Wagyu pairs well with the rest of the ingredients. The croquettes are deep-fried and topped with Wagyu tartare and Wagyu fat snow.
ROBBIE FELICE
Chef Robbie has been in restaurants since before he could walk. His father, Joe Felice owned multiple restaurants during the course of his childhood. After a childhood surrounded by the industry, he was accepted into the Culinary Institute of America where he graduated in 2011. Shortly after, he put in multiple years of work between the legendary Babbo in NYC and B&B Ristorante in Las Vegas, where he became Sous Chef along with running the Salumi Program at the Company’s many Las Vegas locations.
