In 2014, several Angus cattle ranchers in Ohio started raising Wagyu for Sakura Wagyu Farms, a company formed to set standards for the cattle. The animals are bred from 100 percent Wagyu stock crossed with Angus, according to strict rules covering how they are grown (pastured, without hormones or antibiotics). Sakura’s own farms, also in Ohio, take care of the finishing, processing and distribution. Late last year, they could handle more orders, so the beef is now being sold in the Northeast. Though graded top quality according to Wagyu standards, well marbled and very tender, it is not as overwhelmingly buttery and fatty as some Wagyu. But it does deliver rich, beefy flavor. Strip loin, rib-eye and tenderloin steaks and...
Preble County cattle producer Fred Voge is figuring out how much of a premium his Wagyu cattle get when his phone rings. Turns out the answer is on the other end. Voge listens intently to the description of the grades and yields of his latest batch of Wagyu cattle. The news is good – all were graded 100 percent prime with 40 percent in the middle, 40 percent high and 20 percent better than prime. It’s the last category that draws a big smile.
This week, a newly formed Ohio-based company had two animals harvested and processed in The Ohio State University Meat Laboratory for photographs of meat cuts conforming to the Institutional Meat Purchase Specifications (IMPS). The IMPS is the standard used by hotels, restaurants, and other food service distributors when purchasing meat cuts. The work was being conducted by Ron Cramer, Manager of the Meat Laboratory, and Dr. Lyda Garcia, an Assistant Professor and Meat Scientist in the Department of Animal Sciences.
Wagyu is considered a delicacy in Japan, famous for its Kobe beef. Only a limited number of Wagyu cattle were introduced to the U.S. in the early ’70s before exports were banned in the late ’90s.
