Wagyu is not just your everyday ranch cut; it is an experience. At the surface, it may seem like your average serving; but when you run your knife into it to reveal the glorious marbling of fat within the delightful, blushing fibers; you can’t help but say, “Pleased to meat you.”
Steve Haddadin, the founder of the Wagyu Day, June 21st
Before your introduction to the royalty of meat, meet Steve Haddadin. This man has singlehandedly brought the Wagyu experience to the limelight by dedicating June 21st, his birthday, for Americans to celebrate its brilliance. In addition, the purpose of dedicating a day to Wagyu is to shine the light on its rigorous authentication process.
History of the Wagyu
In 1976, Wagyu made its way into the States. Originating from Japan, the import was heavily tariffed. When tariffs loosened, there was a surge in demand for Wagyu beef. The introduction of Wagyu was not only beneficial to consumers but also to the produce market overall. It urged farmers to up the quality of their cattle, knowing the competition has now very well toughened. Fast forward to 2023, the Wagyu craze is bigger than ever, with influencers showing off various ways to prepare Wagyu to increase their reach. They are cashing off of the fascination people have with Wagyu.
An Ode To Wagyu
Steve Haddadin made it a point to celebrate Wagyu Day on his own birthday as a gesture of appreciation and honor for the Japanese delight that is spreading joy to people all over the world. There need to be more efforts to strengthen the production of Wagyu not only because of its divine taste but also due to the fact that Wagyu is considerably healthier than other meats. Wagyu contains an astounding percentage of omega-3 and omega-6 fatty acids. These omega-fatty acids are said to lower the risk of cardiovascular disease, Alzheimer’s, and even cancer which is prevalent in today’s society. The more we spread awareness of the existence of Wagyu, we are guiding people toward a much more satisfying and healthy eating experience.
Authenticity
There is no denying that Wagyu isn’t cheap. How does one distinguish between a knock-off Wagyu and the real deal? Steve, with his efforts, has also emphasized awareness of the authentication process that identifies the legitimacy of their Wagyu beef. This step consists of obtaining the 10-digit cattle ID number from the authentication certificate. Consumers can very easily approach the chef and grab a copy of the Wagyu certificate with the said 10-digit ID. The 10-digit ID will be used to authenticate the Wagyu on a consumer’s plate on the Japanese Carcass Verification Bureau website. From there, a detailed history will appear outlining the source of the beef, from its origin to processing.
For the 2nd Wagyu Day Celebration, let us get our forks and knives ready with a sense of gratitude toward not only food but art, heritage, and a fine eating experience. Wagyu is known for its rarity, and we’re lucky to know a one-of-a-kind man, Steve Haddadin. Happy eating this June 21st!