Category Archives: Informational Posts

Caviar is one of the most well known delicacies in the world, but what exactly is caviar? These small fish eggs are extracted from female sturgeon fish and then washed and cured in salt. The reason behind the steep price tag caviar holds lies within the rarity of the fish it is procured from. As mentioned earlier, caviar comes from the female sturgeon fish, and although there are around 27 species of the sturgeon fish, they are currently endangered, making them a protected species of fish. The rarity of the fish combined with the high demand for caviar is what makes it so expensive, while the taste is what makes it such a delicacy. 

Caviar not only elevates dishes by adding a luxurious flavor to it, caviar is also rich in Selenium and omega-3 fatty acids which are essential to one’s health. Along with this, caviar also boasts a wide variety of essential micronutrients that include: Vitamin A, Vitamin B12, Potassium, Magnesium, Calcium, Vitamin E, Iron, and Zinc. These health benefits of caviar combined with the delectable taste make it more desired among people everywhere. 

How to store and eat caviar

Caviar should always be chilled before serving, and needs to be stored in the refrigerator between -2 to 2 degrees Celsius. In terms of shelf life, caviar can be stored in the refrigerator for around 3 weeks if unopened, and should be consumed within 48 hours after it has been opened. 

When you’re ready to eat the caviar, take it out from the refrigerator, and use a coin to twist open the cap of the caviar. Once opened, you should always observe your caviar; the caviar’s color can range from a light to dark brown, or even sometimes a gold color. Along with observing the color of the caviar, you should also look to make sure that the caviar is firm and in one piece, caviar should never come smashed or squished. 

After your observation, it’s time to taste the caviar. Use a mother of pearl spoon to scoop the caviar onto the back of your hand in between your thumb and index finger. We use a mother of pearl spoon to make sure that the spoon does not alter the flavor of the caviar. The flavor of caviar is very delicate, and a metal spoon will give the caviar a metallic taste which we do not want; a  mother of pearl spoon allows one to enjoy the natural flavor of the caviar. The taste of the caviar using a mother of pearl spoon should be rich, buttery, and slightly salty, but not overly salty. After assessing the flavor of your caviar, you can begin to pair it with other items to further explore what tastes caviar has to offer. Here is a simple recipe you can start with while experimenting with that caviar. 

The Health Benefits of Caviar 

1. Improves Skin Health 

The omega-3 fatty acids in caviar can improve skin quality. DHA from caviar produces an anti-inflammatory effect which aids in skin health and can also restore the natural firmness to your skin. Along with this, it also promotes the production of collagen, which greatly reduces skin aging. A 2020 study showed that “caviar extract and its constituent DHA in skin anti-aging, showing that it could have potential as a functional cosmetic ingredient”. 

 

2. Anti-cancer Effect

As mentioned above, caviar also contains selenium. Selenium is shown to have properties that prevent the growth of cancer cells. They get rid of toxins and other harmful substances in your body. Along with this, selenium also has antioxidant properties which aids against premature aging, heart disease, and cancer. 

 

3.Improves Heart Health

The omega-3 fatty acids also aid with heart health. These acids may reduce inflammation in one’s body. Inflammation is what causes damage to the blood vessels, which can lead to heart disease, strokes, and other issues with the heart. 

 

These are only a few of the many health benefits that caviar brings to the table. These reasons, along with the luxurious taste, makes caviar a delicacy that is desired by many. At Kai Wagyu, we have a selection of high quality caviar, along with everything you need in order to give you the best experience. Our Premier Selection Kaluga Reserve Caviar is the signature selection from KAIVIAR. The pearls are large and firm, with a natural golden shimmering tone and a creamy, buttery, rich palate. Our Royal Ossetra Caviar is the most coveted caviar in the world. The pearls are medium to large sized and firm. Beautiful onyx black to soft gold in color with a luxurious smooth texture, robust nutty flavor and buttery finish.

By now everyone has heard the term wagyu before, but what is the difference between Australian and Japanese wagyu? 

Difference in Cattle 

One of the main differences between Japanese vs Australian Wagyu is very simple. Australian Wagyu comes from Australia and Japanese Wagyu comes from Japan. This is significant because the cattle in Japan and Australia are different, and they also eat a different diet. Japanese Wagyu can only come from four breeds of cattle: Japanese Black , Japanese Brown, Japanese Polled and Japanese Shorthorn. On the other hand, Australian Wagyu is generally a crossbreed between the Japanese Black and Brown cattle mixed with other cattle species in Australia. This means that the only purebred wagyu cattle are exclusive to Japan, giving it the higher price tag. 

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Marbling of the Meat 

When it comes to the meat itself, Japanese Wagyu almost always has a higher fat content and better marbling when compared to its Australian counterpart. This is because purebred Japanese Wagyu generally has the genetics giving them the higher intramuscular fat. Along with this, the two types of wagyu are also graded on a different scale. Japanese Wagyu is graded with a Beef Marbling Scale (BMS), which ranges from 1 to 12. On the other hand, using the same BMS scale, Australian Wagyu only goes from 1 to 9. A5 Japanese Wagyu encompasses wagyu that is BMS 8 through 12, meaning that even the highest quality Australian Wagyu cannot compete with A5 Japanese Wagyu when it comes to fat content. 

So is there a difference in the taste?

While Japanese Wagyu and Australian Wagyu are both considered to be wagyu, the difference between Japanese vs Australian Wagyu comes down to the taste and texture of the meat. Overall, Japanese Wagyu has a much more “buttery” taste, and is extremely tender in texture. On the other hand, while Australian Wagyu also has these properties, they are much less significant than Japanese Wagyu. Since Australian Wagyu generally has much less fat than Japanese Wagyu, the taste is very different. Australian wagyu boasts a more pronounced beef flavor and is less tender in texture. However, this might not be a bad thing depending on your individual preference. However, one thing is for sure, A5 Japanese Wagyu (the highest grade for Japanese Wagyu) is much more sought after and requires much more time and effort in order to get the final product. 

1. Wagyu is exclusive to Japan (and Australia)
   However, in its purest form, wagyu beef can only be produced in Japan since the main cattle that wagyu is produced from are only allowed to exist in Japan. The breeds of cattle used for wagyu include the Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn.
2. The literal translation of wagyu is “Japanese Cattle”
   In Japanese, the term “wa” means Japanese and “gyu” means cattle. Meaning, technically, any cow that is raised in Japan can be considered wagyu.
3. Wagyu Cattle need to be raised in a stress-free environment
   In order to make sure that the cows produce the highest quality of meat, the farmers must make sure that wagyu cows have a comfortable environment to live in. If the cows are stressed it might make the meat tense and affect the flavor and texture of the final product.
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4. Every piece of wagyu comes with a Certificate of Authenticity
   In order to combat the countless counterfeit meat claiming to be wagyu, each piece of wagyu comes with a Certificate of Authenticity. With this certificate, you can trace the origin of the meat, the slaughter date of the cow, and much more details that can help you authenticate the beef.
5. Wagyu has A LOT more fat than most beef
   Fat equals flavors and wagyu definitely does not lack any fat. For comparison, the USDA grading system mandates that USDA Prime beef must be at 8%-12% of marbled fat, while top quality A5 Wagyu contains 45%-60% fat. That’s a lot of fat!
6. The fat from wagyu beef is actually very healthy
   Wagyu beef contains 300% more monounsaturated fat than normal beef, as well as high omega 3  and omega 6 content. These fats are believed to lower risk of cardiovascular disease, Alzheimer’s, and cancer.
7. A5 Japanese Wagyu is currently the highest quality wagyu you can get
   Since there can be differences between each cow, the Japanese Meat Grading Association (JMGA) created a grading system that ranks the meat based on various factors. The highest possible ranking wagyu can currently receive is A5, hence popularity of A5 Japanese Wagyu.
8. Kobe beef is a type of wagyu
   Although it might be confusing at first, all Kobe beef is considered to be wagyu, but not all wagyu is considered to be Kobe beef. The reason for this is because Kobe beef is a type of wagyu that comes from Kobe, a city in Japan.
9. Wagyu cow are one of the best treated farmed cows in the world
   You might have heard that wagyu cows are massaged daily and serenaded with classical music before being slaughtered. Although this is not exactly true, the origin of these ideas comes from the way wagyu cattle are treated. Wagyu cows are treated extremely well in order to not stress them out. On top of this, even though most beef cattle are slaughtered at 15-20 months, wagyu cows get to live until 30 months of age or older.
10. There are three main regions that produce wagyu
    The main regions for wagyu production are: Kobe, Matsusaka, and Omi. These regions are known as the “Big Three” and are said to produce the best and best tasting beef in Japan. 

A5 Japanese Wagyu is one of the most expensive types of beef you can buy, and it is prized for the marbling on the meat. The marbling on the meat refers to the lines of fat that appear on coveted cuts of steak. Generally you’ll find good marbling on Prime Ribeye in your local supermarkets. However, A5 Japanese Wagyu completely blows Prime Ribeye out of the water. For comparison, the USDA grading system mandates that USDA Prime beef must be at 8%-12% of marbled fat, while top quality A5 Wagyu contains 45%-60% fat. Although some might be concerned at the sheer amount of fat that’s in A5 Japanese Wagyu, the fat gives the wagyu an incredible taste and texture that you must experience at least once. If you are still concerned about the amount of fat, don’t be! Wagyu beef is rich in monounsaturated fatty acids and contains omega-3 and omega-6 fatty acids’ these fats are believed to lower risk of cardiovascular disease, Alzheimer’s, and cancer.

 

What exactly is Wagyu?

Wagyu comes from breeds of cattle that are native to Japan. According to the American Wagyu Association, the four major breeds of cattle used for wagyu are the Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. These breeds of cattle have meat that contains a  higher ratio of monounsaturated to saturated fat, making their meat have a unique and luxurious taste. Along with this, they are raised in a way that gives them a higher fat to meat ratio, which is why they have such beautiful marbling. 

 

Why is it so expensive 

Since the term wagyu just means “Japanese Cattle”, there is a vast range of beef that can be labeled as wagyu. However, not all wagyu is created equal; there are grades given to each cow which determine the quality of the meat. The best grade of wagyu is A5 wagyu where A refers to the Yield Grade, ranging from C-A, and 5 refers to the Meat Quality Grade, ranging from 1-5. Farmers who specialize in wagyu beef put a large amount of time and a great deal of effort into caring for these cows. On top of that, not all of the cattle will end up being A5 wagyu, and will sell for significantly less than the effort put into caring for them. 

 

Along with the strict grading system that is put in place to make sure you are getting the best quality of beef, the cattle also have to be cared for in a specific manner and also fed a specific diet in order for to get the high fat content. In order for the cattle to achieve this high fat percentage, the farmers have to feed the cattle high calorie diets three times a day, which contributes to the price you pay. On top of that, in order to achieve the highest quality meat, the farmers must also make sure that the cattle live in a stress free environment so that they don’t tense up and affect the quality of the meat. This process of caring for the cattle takes around two to three years making wagyu a very labor intensive product, which contributes to the high price tag on wagyu beef. 

With the rise in popularity of wagyu, many have heard the term “wagyu” but are not familiar with the different types of wagyu. The most prized type of wagyu, which is also likely the one most are familiar with is Japanese A5 Wagyu. The literal meaning of  wagyu is “Japanese Cattle”, with “Wa” meaning Japanese and “Gyu” meaning cattle. However, this poses another question: What does A5 mean? 

The Grading System 

In Japan, a grading system is used to analyze and rank the quality of Wagyu carcasses. The Ministry of Agriculture, Forestry, and Fisheries devised the grading scheme.  Wagyu across Japan are evaluated using the same objective standards before its arrival at the market. This ensures that Japan exports Wagyu of the highest caliber to buyers across the world. Wagyu is graded according to yield, marbling, color, texture, firmness and luster. Wagyu grading is also divided in two categories: yield of grade and meat quality grade.

So what does A5 mean?

The Yield grade is assessed by determining the final meat ratio. The carcass is given one of the 3 ranks: A for above average, B for average, and C for below average. Grade A Wagyu will have a Yield of 72% or higher, Grade B Wagyu will have a Yield of roughly 69% to 72%, with Grade C Wagyu beef encompassing all Wagyu beef with a Yield of less than 69%. Wagyu beef that has been given a Yield of “A” will be far superior to a cut of Wagyu given a Yield of “B” or “C”. 

Meat quality grade is assessed according to: marbling, meat, firmness and texture, and quality of fat. All four aspects of meat quality are graded on a scale of 1 to 5 with 5 being the highest. This means that the number 5 is the highest Grade that can be achieved. The Grading Score includes various factors in which the meat is judged upon that include the Beef Marbling Score (BMS), Beef Color Standard (BCS), Beef Fat Standard (BFS), and Firmness & Texture. Grade 5 wagyu must have a BMS of 8-12, while Grade 4 ranging from 5-7, Grade 3 ranging from 3-4, Grade 2 at 2, and Grade 1 at 1. The higher the Grade number assigned, the higher the quality of beef, with 5 being the highest possible grade. 

Conclusion 

Only the meat that is given the highest ranking in both these assessments are allowed to be labeled as “A5 Japanese Wagyu”. This means that whenever you are purchasing a piece of A5 Japanese Wagyu, you are getting the best of the best in terms of wagyu beef. When someone is planning to try A5 Japanese Wagyu, they should visit a butcher shop that understands the different types of wagyu options available. Along with this, you need to make sure that the butcher shop is able to provide you with a Certificate of Authenticity. At Kai Wagyu, we work directly with farms in Japan to import the highest quality wagyu. Every piece of our Japanese A5 Wagyu comes with a Certificate of Authenticity and only consists of BMS 10-12 wagyu, which is the highest tier of A5 Wagyu.