tag:blogger.com,1999:blog-96288102012-02-16T16:31:38.078-08:00Wagyu NewsBob Estrinnoreply@blogger.comBlogger231100tag:blogger.com,1999:blog-9628810.post-85621228872434269362007-11-19T14:52:00.000-08:002007-11-19T15:40:01.473-08:00

When I was in Yonago at the 9th Zenkyo, I happened upon a stall selling a copy of a book that I had been endlessly searching the Internet for: “Top 100 Cattle in Japan” by Kenichi Ono – and not only did I find the first edition (published in 1999), but the 2nd (2002) and the 3rd editions (October 2007) as well.With the help of Dr. Hiroshi Uchida, I have been able to decipher enough of the

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-60019686015365511522007-10-21T16:21:00.000-07:002008-12-10T10:34:35.949-08:00

A bus ride from Noboribetsu (home to many onsen - hot springs) to Sapporo.A stop for refreshments by lakeside.A final lunch at the seaside port of Otaru, facing Russia.

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-36281112091860912092007-10-21T16:13:00.000-07:002008-12-10T10:34:37.179-08:00

Mr. Takeda's pasture where the cows and calves feed in the lush green grass.Mr. Takeda's prize cow - 24 years old - and pregnant again!From left to right: Mauro Agustines, Bob Estrin, Shogo Takeda

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-69293463162202812902007-10-21T15:58:00.000-07:002008-12-10T10:34:38.121-08:00

We then traveled from Kyushu (the southern-most island of Japan) to Hokkaido (the northern-most island) to visit Mr. Shogo Takeda and his farm.Two of his newest bulls - of whom he is assuredly proud.Mr. Takeda showed us around his pens - there was enough room for the cows to roam from building to building, while rubbing their backs on the two tires hung from the ceiling of the wooden structures.

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-69270669233987864982007-10-21T15:52:00.000-07:002008-12-10T10:34:38.700-08:00

Mr. Susuki treated our tour group to grilled Wagyu - graded A4 - and did a marvelous job as chef. Medium heat, flipping the steaks contantly and serving them up in batches.Afterwards, he was presented with a thank-you gift, and Namuri (our guide) translated his words.Then we all posed for a group shot.

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-28053787138098791232007-10-21T15:09:00.001-07:002008-12-10T10:34:40.117-08:00

Visited Susuki Farm - where they feed Australian cattle, primarily from Hammond Farms. Keith and John Hammond were present to help us understand the process - and were quite congenial and warm - as well as forthcoming about their operation and their experience with Wagyu.

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-48573937233057930292007-10-21T14:48:00.001-07:002008-12-10T10:34:41.729-08:00

We arrived at the Quarantine Facility at Moji, just outside Fukuoka - extraordinary food safety precautions are followed here with all of the cattle that arrive into the Fukuoka area.The facility can handle up to 1500 cattle at a time - the animals are kept here for up to 18 days and then another 12 days are needed to clean up afterwards.We were required to suit up with sanitary uniforms so that

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-88755017024719224412007-10-13T17:37:00.000-07:002008-12-10T10:34:44.682-08:00

Saturday morning the group boarded the bus at 7:30am headed for Kyoto, with a stop at the Machiyo Chucoku Bokyjo (Ranch) - where we were allowed to visit their farm and feedlot. They have about 150 breeding cows and are feeding out another 1500)　give or take a few hundred.They wean 80% of their calves at 3 months, the remainder at 4 months. Those early weaners are kept in separate pens for about

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-26922892966980214342007-10-11T23:34:00.001-07:002008-12-10T10:34:46.582-08:00

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-83701890351656774142007-10-11T23:06:00.000-07:002008-12-10T10:34:47.857-08:00

I WILL CLEAN UP THESE CAPS LOCK SOON - PLEASE EXCUSE...THE MOST INTERESTING PART FOR ME WAS THE EXAMINATION OF THE PEDIGREES - THERE WERE NUMEROUS YASUFUKU AND YASUFUKU SONS THAT WERE MATED TO KITAGUNI 7-8. SOMETIMES THE SIRE WAS YASUFUKU AND THE DAM WAS KITAGUNI 7-8 AND OTHER TIMES (IN THE TYPICAL ROTATION SYSTEM)THE PATTERN WAS REVERSED, WITH 7-8 BEING THE SIRE AND YASUFUKU THE SIRE OF THE

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-2732207270180701192007-10-11T22:56:00.001-07:002008-12-10T10:34:49.388-08:00

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-29746718005859931942007-10-11T22:29:00.000-07:002008-12-10T10:34:49.741-08:00

We arrived in Yonago and checked into our modest hotel in Yonago, across the street from the Yonago Train Station (a good place to get a hot cappucino in the morning). The hotel was more modest than the modest hotel we stayed at in Tokyo. My bags fit in the room, but barely.In the morning we went off to the Show and the Prince of Japan and his wife, the Princess welcomed the guests. I felt like I

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-34448198743934109922007-10-11T22:25:00.000-07:002008-12-10T10:34:50.846-08:00

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-80687914529063014682007-10-11T22:02:00.000-07:002008-12-10T10:34:51.029-08:00

Our last day in Tokyo we went to the Meat Grading and Auction house. Ｗｅ　ｗｅｒｅ given a lecture as to how Wagyu beef is graded - A5 being the best, with the A being the yield and the number following having to do with the quality. In addition, they give a marbling score to the carcass.After the lecture and demonstration, we suited up in white caps and gowns and boots and went through a sterilization

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-14108537071052438672007-10-09T06:09:00.000-07:002008-12-10T10:34:51.238-08:00

MLA - Meat & Livestock Australia - gave a presentation at the shiny new Australian Embassy. Of note: The Japanese consumer feels that US beef has problems with safety, traceability, use of hormones, and BSE. Since the re-introduction of beef into the Japanese market earlier this year, the Japanese still prefer their own, followed by Australian beef. In 2003, before the US BSE scare, the US

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-76519664539637167862007-10-08T06:27:00.000-07:002007-10-08T06:32:51.535-07:00

We arrived after an 8 hour flight from Brisbane - took a bus with the group to our hotel - appropriately enough our guide & translator, Naromi, was born in the year of the cow!A buffet dinner followed and we all stuffed our plates with everything in sight, including a few desserts...It is night now, and we are readying for tomorrow`s jaunt to the Australian Embassy (dress sharply) and the MLA (I

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-38598261587955706402007-10-07T12:57:00.000-07:002007-10-07T12:59:20.307-07:00

Wouldn't you know it - as I was finishing the last posting, emphasizing the devastating drought - it started pouring rain.We are off to Japan this morning - a group numbering 33 - will post from there next.

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-55847202364561625292007-10-07T01:21:00.001-07:002008-12-10T10:34:52.554-08:00

Peter Howard, well known and passionate Australian foodie moderated the morning.Nino Zocalli, formerly chef at Sydney's Otto Restaurant, prepared risotto and braised Wagyu. Nino is opening an olive oil store called Pendolino in Sydney.David Pugh, chef at Restaurant Two in Brisbane, prepared polenta and Wagyu cheeks, and a wonderful Wagyu steak au poivre (with a cognac cream sauce). He also

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-4737488604013291262007-10-06T23:55:00.000-07:002008-12-10T10:34:52.735-08:00

In trying to condense the long day of talks, one over-arching theme kept being repeated: the worst drought in history is taking place in Australia. It affects 1/3 of the entire country - and it is taking a great toll on the Wagyu industry here.The conference reflected for me a mature organization, with many warm and friendly members. I made many friends over the short conference. The discussions

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-55509572046953246052007-10-05T14:55:00.000-07:002007-10-05T15:16:39.902-07:00

The first thing I must mention is how difficult it is to get accustomed to the Australian accent - I think everyone who talked to me thought I was deaf, since I asked them to repeat virtually everything they said. But by the end of the evening, I was catching on.One gentleman told me that he thought that Wagyu breeders were businessmen first, and ranchers second - and that ranchers of other

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-80015203141590721382007-10-04T17:33:00.000-07:002008-12-10T10:34:52.937-08:00

I have arrived in Brisbane - 14-hour flight from Los Angeles. I can see men with cowboy hats checking in - the conference attendees must be arriving.The flight was mostly uneventful, except that a couple of the passengers got ill - and when we landed the Quarantine Squad jumped on board, while the rest of us had to wait until we were cleared to disembark. Luckily, the passengers did not have SARS

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-43575465387407952372007-09-29T18:40:00.000-07:002008-12-10T10:34:53.287-08:00

Bob Estrinnoreply@blogger.comtag:blogger.com,1999:blog-9628810.post-41253856253088604992007-09-29T17:47:00.000-07:002007-09-29T18:17:20.235-07:00

Preparing to go to the 2007 Australian Wagyu Conference to be held in Brisbane, Oct 5-7 and joining the Australian Tour of Japan for the All-Japan Wagyu Show in Tottori. The Australian Wagyu conference will be informative – there will be a briefing on the Japanese Intellectual Property Wagyu labelling issue; a talk on emerging markets for Wagyu production; a talk on the competitiveness of the

Bob Estrinnoreply@blogger.com