information - Proud Foods (Shanghai) International Trade Co., Ltd.

How precious is Wagy: The beef we usually eat is divided into different grades. The best of it is Wagyu; next is Dutch white beef and American and Canadian Angus beef; then is Australian Angus (including Australia and New Zealand) and their domestic cattle; The last is the Brahman cattle from tropical regions such as India and Brazil. Wagyu originated in Japan and is recognized as the best quality beef cattle in the world today. The beef has obvious marble patterns and is also called "snowflake meat". Wagyu beef is so juicy and tender that it melts in your mouth, and its muscle fat is so low in saturated fatty acids that it is considered a "national treasure" in Japan and extremely expensive in Western Europe.

Origin of Wagyu: In 1988, Australian farmers introduced 100% pure Japanese Wagyu embryos for the first time and crossed them with Australian Angus breeds to breed Australian Wagyu. The first generation of Australian Wagyu was a cross between 100% Japanese Wagyu beef and 100% Australian Wagyu breed. The 50% of Wagyu blood was called the F1 generation. The F1 generation was combined with pure Japanese Wagyu beef to produce the F2 generation with 75% Wagyu ancestry. Twenty years later, Australian Wagyu has reached the fourth generation(F4). Among them, the blood of Japanese Wagyu is as high as 93.75%, which is called pure-bred Australian Wagyu. The breeding time of this top beef cattle is three times as long as that of ordinary domestic beef cattle. It is completely raised with grains. Only 200 heads are sold every day in Australia. It is calculated that 30 million people around the world can evenly share an Australian Wagyu. It deserves to be the "Hermes" of beef.

The nutritional valu: Wagyu meats contains high percentage of fat, which has a unique flavor cannot be found in any other types of beef, and its suit for all cooking methods like BBQ, hot pot, and steak, and it will bring you much more joy than any other meats.
Wagyu fat is rich in unsaturated fat acid (omega6 and omega3), the ratio between unsaturated and saturated fat acid is 2:1. Unsaturated fat acid have too many positive aspects for human’s health, for instant, lower cholesterol and triglycerides, clean up the thrombosis and prevent cardiovascular disease. At the same time, it also can adjust the immune system, restore human body functions. The most important thing is, its not be able to be made by human body.
CLA contains in Wagyu is much higher than any other food, and also higher 30% than other types of beef. CLA as a new discovery of nutrients, it is now become a modern panacea to prevent disease in Europe and US. It is very functional to prevent cancer, cardiovascular disease, diabetes, and some fatty issues, it is almost an indispensable health element which people in 21st century cannot live without.

Why choose Australia: Most of the Wagyu that we eat in domestic with a formal way is Australian Wagyu. Australia is an internationally recognized "safe paradise for cattle and sheep." All major cattle epidemics have completely disappeared here. The growing environment of Wagyu cattle is even more favorable. They are raised under the blue sky and white clouds since born, walk and run freely, and never eat any hormones food. To make the beef being in the best state, the ranch will also play music for the cows... to ensure that the Wagyu is in a happy mood. Each Wagyu has its own ID number from birth, and all the growth records of a lifetime can be traced back to the source!
Food safety: Australia is a country rich in natural resources and pleasant climate, people live in there are highly educated, and beef industry have very serious regulations about everything, which makes Australian Wagyu production environment with no pollution and very high health safety conditions. Also Australia is a land surrounded by the ocean, which is a natural barrier to isolate most bacteria and disease. Australia is an appointed country by OIE have no major livestock infectious diseases.
Australian government has always been very serious on food safety issues, it is not only for personal business restaurants and butchers, but also for all beef producers and strict enforced them all the time. It is always very clear on food safety standards that no business activities can across the line. Meat producers and dealers must take full responsibility for food safety. The whole system also has specific enforcement on receiving, storage, processing, display, packaging, transport, and problem products recall. At the same time, the government also have very strict requirements for people working in the processing plant, from their skills, understandings, and their personal health.

Wagyu feeding proces: It can be said that the Australian Wagyu has established its noble status and a happy life from the moment it is born. The baby Wagyu that has just been born will have to follow the cow to milk for nine months before being freely ranged on the grassland for four to five months. After being sent to the farm, they are fed carefully by eating high-quality fodder such as cereals and alfalfa for 150 days, and then in the phase of Wagyu marble pattern formation. When the calf grows to a certain weight, it will be invited to a specific environment for grain feeding roughly for 400-600 days. The Australian law also strictly stipulates that each cow needs to have enough private living space. After enjoying nutritious food, Australian Wagyu can take a walk under the blue sky and drink clear water every day to keep regular exercise and grow healthily and happily. So, the Wagyu beef has a unique flavor that is soft and juicy, tender and flavorful.
Australia government has very strict rules to monitoring Wagyu genes trace ability, all Wagyu cattle which reach the Wagyu marble scores are identify by DNA test, there is a ID card for each cattle, and bind on the left ear, it contains information like breeding farm, date of birth, parents and so on. There is also a tag on their right ear, pink represent the girl cattle and blue is for the boy cattle.

Safety and quality a: The Australian government attaches great importance to food safety, consistency, and quality of the product itself. All the other institutions making rules to suit international customers base on the standard. To keep the Australian meat products of high standard, Australia red meat association and the Australian government has a strict standard and quality guarantee system. These standards and quality assurance system based on risk assessment and scientific research, and has the independent audit system, to meet the needs of international customers.
Every part of supervision, auditing, and verification is an integral part of the Australian control system, And it’s all managed by Australian federal and state governments. These government regulations are form of norms and constraints.
Quality assurance procedures are made by Australian meat industry, government, and relevant institutions all together. All institutions of Australian red meat industry will be implemented in accordance with these procedures.
AQIS: In Australia, Meat export and process enterprise must behave to the export regulation which engaged in 1982. The regulation is the standard on all steps during meat processing. For instants, all slaughtered meat export processing enterprises must have a veterinary officer which appointed by the inspection bureau. Quarantine inspection bureau is a government agency, responsible for the management meat safety and certification, to ensure processing plant behave proper performance of the laws and regulations.

All meat export enterprises shall send qualified people for quarantine inspection to perform the
1.Every day before working, must do a daily health check on production area.
2. Supervise the quality assurance in the process of production; following tasks:

All meat export processing enterprise must in accordance with the 《Australian meat and meat products production transportation health standard 》(AS4696:2002). The regulation is based on current the world's best operation procedures, and with the ISO9001:2000 standard. Australia all slaughtered meat export enterprises must enforce based on HACCP quality assurance system.

Rating of Wagyu: Australia Wagyu grades is according to Australian AUS - MEAT MARBLING rating standards, generally can be divided into M3 to M9 + eight levels, testing method is based on the eye of carcass loins cutting line between 6 to 7 ribs. All identification for Wagyu marble scores only by the Australian quarantine inspection service (AQIS) authorized inspection officers.
Fat color refers to the fat color of cube roll between dorsal muscle fat (the longest back muscle dorsal, and connected with iliac costal muscles) color, contrast administration of Australian meat specifications of fat color reference standards, evaluate the surface of the cube roll and grade the fat color level.

How to cook Wagyu?: Wagyu beef has a unique flavor that cannot be found in ordinary beef varieties because of its rich and aromatic fat. Whether it is sashimi, barbecue, hot pot, steak, or stew, Wagyu beef always gives its tasters a sense of satisfaction that far exceeds that of other beef. Therefore, Wagyu beef with high grade and fat is suitable for thin slicing and should not be cooked for a long time. Wagyu beef has a large proportion of fat and a low melting point, which makes the beef quickly soften when it is lightly heated, and the aroma of butter is released on the tongue. If the fat-rich "top grade" Wagyu beef is divided too thickly, the fat will not be melted by the heat if it is cooked too lightly, and it is a waste of the ingredient if it is cooked too long. That is why Japanese people mostly enjoy thinly sliced Wagyu beef in the form of yakiniku, sukiyaki, and shabu-shabu, and also lightly sear thin-cut steaks in teppanyaki style. Grilling meat with Wagyu beef is all about speed. When the slice of peach-colored Wagyu beef is placed on the iron-grid charcoal grill, the meat is cooked in a flash after 3 seconds of silent meditation, and then it is ready to be put in your mouth, which can be described as tender and mellow. The classic way to eat Australian Wagyu beef is "pan-fried steak", where the steak is lightly fried with professional techniques and divided into just the right size to fit in your mouth, soft and juicy when you bite into it, and then turned into grease after a few chews, with a rich, addictive cow flavor. The best part and the highest grade of Wagyu beef can also be eaten raw, so in high-class occasions, Wagyu beef is eaten in the form of raw meat sashimi, which melts the tongue with one bite.

About US

Contact Us

Social Media