Crete, Nebraska is an unlikely gastronomic hub and gourmet epi-center. But it is home of Adam Wackel’s Plum Creek Farm which produces the finest-tasting beef in the world. The elite of the elite meat.
Adam and his Fullblood Wagyu have just been crowned Inaugural America Wagyu Association Tasters Whimsy World Champion.
“It’s not just an honor but a testament to the meticulous care and dedication we pour into every aspect of our Wagyu production,” says Adam who ships to 48 states and the District of Columbia. “Our Wagyu isn’t just meat; it’s a story of the land, the cattle, and the people behind it. Every cut of our beef tells a tale of sustainable farming practices, ethical animal treatment, and a desire to bring nothing but the best to our customers. This commitment was evident in the taste, texture, and aroma of our Wagyu, which resonated with the judges.”
Plum Creek is one of many wagyu farms in the US which include Orchard Hill in Michigan, Blush Creek, Wyoming, Okam, north Virginia, Milburn, Arriba, Colorado, and the Texas Prime Cattle Company in Yoakum.
Japan is still the home of the iconic beef. From farm to table wagyu is all about “ikigai”.
This is what the Japanese call a deep sense of purpose and a reason for getting up every morning. That which gives one’s life much of its meaning. For many in Japan and now around the world, that is breeding the perfect cow producing the ultimate beef
Intramuscular fat gives Wagyu beef (meaning Japanese cattle) its signature marbling. The fat content within the muscles. Wagyu is the most metabolically expensive to produce. Thus the high price and luxury status. Wagyu cattle put on weight slowly, which helps give the beef its marbling. Also, a prominent gene called delta-9 desaturase comes into.
To preserve the genetic and commercial integrity of the brand, dams, sires, embryos, and semen fetch high prices.
San Francisco’s Holy Grail Steak Company represents the most comprehensive assortment of the highest quality, A5-grade Japanese Wagyu in the world. It is the only online source for genuine Kobe Beef and the exclusive supplier for Chateau Uenae ‘s Hokkaido Snow Beef and Private Reserve – perhaps the p rarest beef. The World’s Greatest Steaks, all in one place.
It claims to sell “The World’s Greatest Steaks, all in one place.”
Says a spokesperson: “Like fine wines, the flavors and legendary intramuscular fat structures of Japanese Wagyu vary noticeably, not just from region to region (known as prefectures), but from farm to farm based on genetics, feeding protocols, and husbandry. Holy Grail’s expertly curated portfolio of Wagyu is the most comprehensive assortment in the world, tracing the expression of Wagyu from the cold northern climes of Hokkaido to the sub-tropical beauty of Kyushu.”
The largest producing regions for Japanese Wagyu are Kagoshima, Miyazaki, and Hokkaido. The best cuts have a BMS (Beef Marbling Scale) rating of 12. This means there must be at least 56.3% intramuscular fat. It is fat which gives beef its flavor.
In Japan, Wagyu is judged by its Amasa (sweetness), Kaori (fragrance), and (Yawarasaka tenderness)
Over forty Japanese prefectures raised Waygu. In the north, In Hokkaido, Chateau Uenae’s named Hokkaido Snow Beef are fed on sweet corn. Nearby, in Sendai, cattle graze on Sasanishiki rice stalks.
Takamori Drunken Wagyu cattle are raised on a sake mash made from the leftover rice from the Dassai Sake Brewery, the makers of one of Japan’s top-quality sakes.
“Miyazakigyu,” is regarded as the ultimate bovine luxury. Wagyu from Miyazaki is famous for its cherry-red coloring and “shimofuri,” the highest quality of fat marbling. Cuts are ¾-inch thick traditionally in Japanese steak houses.
Hida Beef or Hida-gyu and The Cattle of the Lake Omi Beef brand are ancient brands in Japan. The cattle roam the shores of the largest freshwater lake in Japan, Lake Biwa, also known as the Mother Lake, into which more than 400 rivers flow. The area is also famous for its rice and rice straw.
The rarest Wagyu comes from the Kagoshima prefecture on Japan’s southern island, Kyushu. Named after the city in the Hyogo Prefecture, under 1000 head of Kobe is exported each year. Kobe beef is comprised of a special Wagyu which is called Tajima-
Maezawa Beef from Ogata farms feed their cattle a diet of beer lees, made from local beer, whiskey, and soy. The cattle are mollycoddled and allowed to “sleep in peace.” Regular massages are thrown in.
“HitachiGyu is a special Holy Grail because our partnership with this program has started our first ever Nose to Tail Program, where every part of the cow is used to reduce waste. The main bree is the Japanese black or Kuroge washu.”
One of the top Wagyu restaurants in Tokyo is the Michelin one-star Kitashinchi Fukutatei in Osaka, known for its furnace-grilled chateaubriand steak sandwiches. Also in Osaka is the renowned sukiyaki Kitamura which dates to 1881.
San Francisco’s The Holy Grail Steak Company also offers the best in Australian Wagyu like Carrara and Jack’s Creek. The first Wagyu genetics arrived in Australia as frozen genetic samples. It wasn’t until 1997 that the first full-blood Japanese cattle were imported.
Japanese Wagyu is characterized by a rich, intense, earthy flavor and extreme tenderness. Australian wagyu, fed on grain and hay, produce leaner meat good for grilling. Japanese Wagyu is purebred while American Wagyu is usually bred with Angus. As is the case with British wagyu. One of the UK’s top wagyu farms has just produced the first wagyu “banger”. Or sausage. One farmer in Wales gives his herd a barrel of local ale.
Full-blood wagyu is 100% traceable to Japanese herds with no crossbreeding. Purebred wagyu is a mixed breed that is typically a combination of Japanese and Australian genetics. Livestock is usually slaughtered after 18 months in the US. Wagyu breeds in Japan live for three years. They are treated like royalty.
The Holy Grail Steak Co. offers 26 different Wagyu beef cuts. All are ready to be shipped.
These include Kobe Filet Mignon ($349 14oz), Drunken Filets ($249), American Tajima Burger ($18 8oz patties), and 16oz American Wagyu Ribeye. Australian Carrera Jade Full Blood Filets ($59), Ribeye ($139 16-20oz) and Darling Downs, Queensland Top Sirloin.
As well as traditional cuts, Caroland Farm, Landrum, S.Carolina offers a 12oz New York Strip Steak for $65, a 16oz sirloin rib for $30, half a tenderloin for $160 and Tomahawk steaks.
Plum Creek. Nebraskas offers Waygyu in multiple from bratwurst, jerky, and brisket to chuckeye and Fajita Full Blood.
You just supply the iron pan.
There are many recipes. World Wagyu Champion Adam Wackel of Plum Creek offers his.
Pan Seared Wagyu Steak & Red Wine Sauce
Ingredients
– American Wagyu steaks
– Shallot
– Garlic
– Butter
– Red wine
– Thyme
– Salt and pepper
Directions
With these simple ingredients, you’ll get a delicious steak.
- First, let the steak sit until it comes to room temperature before adding the seasoning. Put the pan on medium/high heat, then sear the steak until you think it is ready.
- To make the sauce, simply add the shallot, garlic, and thyme to the now empty wagyu pan.
- Sear these ingredients until they are golden brown, then add the wine and bring the entire sauce.
And remember a Wagy steak is only good as it is raised.”
This story originally appeared on Upscalelivingmag
