New wagyu experience delivered to export markets
The Japanese butchers are working on a new wagyu specialty to respond to demand from foreign customers in markets such as Switzerland, France, Italy, the Netherlands, or Singapore.
While traditional Wagyu beef is coming from young cows aged 27 to 30 months, this new specialty comes from cows aged 90 to 100 months, usually kept for reproduction. Mother cows wagyu beef is considered to be of low value in Japan, while Europeans are more attracted by the taste of older cows, informs the EconoTimes newspaper. This way, Japan hopes to increase wagyu beef exports from refattened mother cows. Local exporters and breeders of cows are focusing on satisfying the tastes of overseas customers and their emphasis on animal welfare in livestock breeding. An event was organized last month in Bern, Switzerland by the Japan External Trade Organization with a clear focus on promoting the new wagyu beefsteak and the response was encouraging for exporters.
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