2ND WORLD WAGYU CONGRESS (online conference)

Host: Wagyu South Africa

10-12 November 2020

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PROGRAMME

DAY 1 DAY 2 19:00-19:10 Welcome 19:00-19:05 Welcome

19:20-19:30 Opening & handover 19:05-19:10 Mr Mark Oliver — Mr Scott de Bruin — Chairman of (Platinum sponsor: Polo) World Wagyu Congress in 2015 19:10-20:15 Wagyu meat demonstrations 19:30-19:50 Mr Roelf Meyer by four top international chefs — The value of cooperation • Representing the Australian Wagyu Association: Mr Mark Wright 19:50-20:00 Mr Yukio Sato (Platinum sponsor: • Representing the American Wagyu Penta Motors) — Succeeding internationally by Association: Mr Marcus Daniel adopting Japanese values • Representing the American Akaushi Association: Mr Austin Simmons 20:00-20:30 Prof Dale Woerner — Why • Representing Wagyu South African: Wagyu can claim it has a superior product Mr Pete Goffe-Wood

20:30-20:45 Break 20:15-20:30 Break

20:45-21:30 Feedback from all the 20:30-21:15 Reasons to be optimistic about major countries — Chairmen and CEOs international demand for Wagyu and Akaushi in the Wagyu industry • Mr Andrew Cox • Mr JK Ha 21:30-22:00 Panel discussion • Mr Charlie Bradbury — Vision for the future of Wagyu internationally — Chairmen and CEOs in the Wagyu industry 21:15-21:45 Dr Alison Van Eenennaam — The importance of innovation to the 22:00 Closing and goodbye future of beef production

21:45-22:15 Prof Tim Noakes — The case for Wagyu meat as part of a healthy diet

22:15 Panel discussion — Reasons to be optimistic about Wagyu • Mr Andrew Cox • Mr JK Ha • Mr Charlie Bradbury • Dr Alison Van Eenennaam • Prof Tim Noakes

22:30 Closing and goodbye

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PROGRAMME IN THIS BOOKLET

DAY 3 4 Foreword — American Akaushi Association 19:00-19:05 Welcome 4 Foreword — American Wagyu Association 19:05-19:30 Mr Andrew Cromie — Genetic evaluations: The Irish beef and 5 Foreword — Australian Wagyu Association dairy experience of going global 6 Foreword — Wagyu South Africa 19:30-20:15 Carcass grading technologies and systems 7 Wagyu societies — contact details • MIJ Japan • Masterbeef (Australia) — Mr Darren Hamblin 9 Sponsors and partners • E+V (Germany) — Mr Horst Eger 10-16 Speakers 20:15-20:30 Panel discussion — Carcass grading technologies and systems 18 The quality of Wagyu meat • Prof Keigo Kuchida • Mr Aaron van der Heuvel 20-23 Wagyu cook-off: • Dr Matt McDonagh Learn from the professionals • Mr Darren Hamblin • Mr Horst Eger 24-26 Moving to objective carcass assessments 20:30-20:45 Break 28 Wagyu: Transforming the 20:45-21:15 Panel discussion South African beef industry — Wagyu certification programmes

21:15-21:45 Panel discussion — Genetic evaluation

21:45-22:15 CEOs and chairmen’s open meeting — feedback from the previous international conference; creating a bold joint vision; establishment of a world Wagyu organising and technical committee

22:15 Closing and goodbye

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FOREWORD

AMERICAN AKAUSHI ASSOCIATION

The American Akaushi Association is excited chefs and hear from and eager to team up with Wagyu South Africa Mr JK Ha, the main to host the first online Wagyu international American exporter conference. of Akaushi beef to This three-day event will bring together foreign markets. several professionals who are well versed in The American the Akaushi breed. The Akaushi breed is one Akaushi Association of the most sought-after and rapidly growing team truly believes cattle breeds in America. To see its interna­ the Akaushi breed tional integration among other Wagyu breeds is is the future for motivating for the future of the Akaushi breed, domestic and its breeders and programmes. foreign programmes This international conference will give you and is sure that this many opportunities to gain valuable insights conference will help from leaders in the beef industry from around encompass exactly why we believe so. the world. We are excited to watch Akaushi beef enthusiast Austin Simmons go head-to-head Ms Kaci Carrales is CEO of the in a cook-off against other top international American Akaushi Association.

AMERICAN WAGYU ASSOCIATION

It is my honour, as president of the American where I learned the Wagyu Association, to welcome all Wagyu-pro- value and strength ducing countries participating in the second of teamwork and world conference – with a special thank you to collaboration. On a the South African Wagyu association for step- global stage, the ping up to host and manage this historic event. greatest example to The first Wagyu World Congress was held in me is the Interna­ Australia in May 2015 and eight countries par- tional Olympic ticipated. We are all indebted to the Australian Committee, whose Wagyu Association for its vision and leadership purpose is to bring in initiating the first, and successful, Wagyu countries together World Conference. through peaceful The American Wagyu Association strongly athletic competition. supports the purpose of the Wagyu World During my insurance Congress. We believe this conference provides career, my company insured two Olympic Games an appropriate business structure to enable and I experienced the diplomatic value of global Wagyu-producing countries to share ideas and collaboration first-hand. work together on common goals. I see the same diplomatic value in what this I was in professional sports in America, conference brings to the world of Wagyu. While

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each country represented at this conference best: bringing the world together with Wagyu. has different markets and approaches, common You will enjoy this conference. Michael Brad- goals bring us together. We want to grow the field, executive director of Wagyu South Africa, Wagyu industry and protect and enhance the and his team have developed a very robust, Wagyu brand. informative and important business agenda Sharing ideas and working together on stra- and we look forward to an exceptional second tegic initiatives will help each of our countries Wagyu World Congress. become stronger as we pursue the enormous potential of Wagyu as a true international culi- Mr Pete Eshelman is chairman of nary treasure. This is culinary diplomacy at its the American Wagyu Association.

AUSTRALIAN WAGYU ASSOCIATION

The Australian Wagyu Association held the first Wagyu development Wagyu World Congress in 2015. The conferen- to continue and en- ce was attended by Wagyu enthusiasts from sured good collabo- all parts of the world and the World Wagyu ration between par- Congress meeting had delegates from seven ticipating countries. countries. Both the conference and the This conference is congress were a great success, with strong an excellent oppor- relationships formed and the foundation laid tunity to continue to for the future of the Wagyu breed. strengthen interna- The focus of the meetings was to unite the tional relationships. Wagyu industry from around the globe, maxi­ An excellent pro- mise the global market opportunity for inter- gramme has been national producers, develop integrity in the use developed, with a of the Wagyu breed name and to overcome host of delegates obstacles and identify solutions to a global free speaking on a num- market for Wagyu genetics. The work continues, ber of important topics. Ranging from under­ but consensus was found on many topics. standing the value and quality of Wagyu pro- Graham Truscott also worked hard to put ducts and the importance of objective carcass together terms of reference for Wagyu at the measurement to utilising digital camera tech- conference. At the end of the conference, a nology and innovation in the beef industry, world congress technical committee was estab­ the conference will be highly educational. I am lished. Significant global challenges interrupted particularly looking forward to the cook-off and the functions of the committee, but I was thrilled seeing international chefs highlight the quality when I heard that the board of Wagyu South of Wagyu beef. Africa, under the leadership of CEO Dr Michael As the chairman of the first Wagyu World Con- Bradfield and chairman Frans Stapelberg, had gress, I believe all our international members offered to host the conference in 2020. will benefit greatly from attending this event. The Covid-19 pandemic has shut down travel throughout the world and created significant Mr Scott de Bruin was chairman of the hardship for many. The virtual conference ini- Australian Wagyu Association during tiative has allowed the vision for international the 2015 World Congress.

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FOREWORD

WAGYU SOUTH AFRICA

With the first reports of Covid-19 cases in a continued breed- December 2019, and the World Health Organisa- improvement strategy tion declaring it a pandemic on the 31st of that and collaborate to pro- month, the phrase “we are living in a changing tect our position. world” has become a reality – and we adapted We must also fur­- accordingly. In South Africa, a country of wide t­her differentiate our open spaces, who would have thought that product. For example, something like a face mask would be used as the “beyond meat” marketing material or a gift for family and movement, has strong friends? support and a tremen- There is no doubt that South Africa would dous in­vest­­­ment base. have preferred to host a conference delegates Genomics and could attend in person, to showcase our beau- traceability should tiful country, friendly people and fast-growing undoubtedly form part Wagyu industry. Indeed, we trust the world will of the Wagyu strategy, but physical herd return to normal six months after an effective management and phenotypic dysfunc­tionality vaccine has been found, and well in time for a must never be disregarded. face-to-face world conference in 2025. Wagyu Each country/region of production has its South Africa and our breeders are proud to pre- own conditions to contend with regarding cli- sent an online conference with the assistance mate, disease control, meat grading/classifica- of our media partners and sponsors. The South tion and markets. However, the benefits of a African Department of Tourism also supported combined, progressive strategy far outweigh us financially, for which we are very grateful. these production constraints. Globally, Wagyu is a growing industry and we Let us use this platform to discuss, formulate pride ourselves on the production and supply and implement strategies that will ensure our of arguably the best-quality beef in the world. long-term supremacy in terms of meat quality We should be conscious of the progress made in our growing global industry. by other breeds that are aligning themselves to challenge our seemingly comfortable po- Mr Frans Stapelberg is chairman sition. At society level, we should strive for of Wagyu South Africa.

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WAGYU SOCIETIES

WAGYU SOUTH AFRICA Dr Michael Bradfield (CEO) – [email protected] Frans Stapelberg (Chairman) – [email protected] www.wagyu.org.za +27 51 492 1852

THE AMERICAN WAGYU SOCIETY Dr Robert Williams (CEO) – [email protected] Pete Eshelman (Chairman) – [email protected] www.wagyu.org +1 208 262 8100

THE AMERICAN AKAUSHI ASSOCIATION Kaci Carrales (CEO) – [email protected] Jordan Beeman (Chairman) – [email protected] www.akaushi.com +1 361 238 7218

THE AUSTRALIAN WAGYU ASSOCIATION Dr Matt McDonagh (CEO) – [email protected] (New chairman to be announced soon.) www.wagyu.org.au +61 2 8880 7700

THE BRITISH WAGYU BREEDERS ASSOCIATION James Thornton (CEO) – [email protected] Jim Bloom (Chairman) – [email protected] Richard Saunders (Secretary) – [email protected] www.britishwagyu.co.uk +44 7970 618 354

THE NAMIBIAN WAGYU SOCIETY Gunther Henle (CEO) – [email protected] Deja Nienaber (Chairwoman) – [email protected] www.namibianwagyu.com +264 81 128 4500

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SPONSORS AND PARTNERS

PROTEA RESERVE CO

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SPEAKERS

CHARLIE BRADBURY ANDREW COX Charlie Bradbury is head Andrew Cox is the general of the specialty brands manager for international group at JBS’s regional markets at Meat & Live­ beef division in America. stock Australia. Andrew is He is responsible for bas­ed in Singapore. With Grass Run Farms and a team of 50 staff across Think Pure natural and key markets in Asia, the organic brands, and Middle East, Europe and Imperial Wagyu Beef. America, he is responsible Charlie was the founding president, CEO and for the offshore promotion of Australian beef, part-owner of Nolan Ryan, one of the earliest lamb and goat meat, customer relations and natural beef brands in America and still a strong market access. He moved to Singapore from regional brand in Texas. Charlie joined JBS in Tokyo, where he spent six years managing­ MLA’s 2014 to build a domestic grass-fed beef brand. programmes in Japan and Korea. He joined MLA He led the acquisition of Grass Run Farms, which from Kantar Millward Brown, the consumer re- is now among the largest and fastest-growing search agency where he managed projects for grass-fed beef brands in America. He also led the clients such as Unilever and Kellogg’s. Andrew acquisition of Imperial Wagyu. Charlie resides is from Mudgee, Australia (four hours west of in Huntsville, Texas, where he enjoys managing Sydney), where the family owns a mixed grazing, his own small cattle herd in his spare time. cropping and vineyard property.

ANDREW CROMIE SCOTT DE BRUIN Dr Andrew Cromie is the Scott de Bruin is the technical director of the managing director of Irish Cattle Breeding Fe- Mayura Station, one of deration. He is responsi­ Australia’s leading luxury- ble for servic­es to the beef producers. A second- industry, including gene- generation beef produ- tics, genomics, breeding cer, he has spent the last programmes and the 20 years developing one ICBF Herdplus service. He is a graduate of of Australia’s most revered full-blood Wagyu Queen’s University of Belfast and the Univer- operations and expanded export-market distri- sity of Edinburgh, and holds an MBA from the bution of Mayura’s beef in south-east Asia. Scott University College Cork. He is currently working has served as both president and chairman of on GHG reductions in dairy and beef cattle, the the Australian Wagyu Association. Under his roll-out of a new beef index for dairy farmers and stewardship, Mayura has won many accolades, DNA-based calf registration systems. Andrew including Grand Champion Wagyu brand at the is a past steering committee member of Inter- Australian Wagyu Association awards and the bull and the current chairperson of Interbeef, prestigious national Produce Awards trophy an initiative from the International Committee in 2018. Scott has implemented research and for Animal Recording to provide global genetic development programmes that have improved evaluations for beef cattle. the profitability of the Mayura herd significantly.

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SPEAKERS

HORST EGER JK HA Horst Eger has extensive JK Ha established Super­ experience in supplying market Promotions In- imaging systems for the corporated (SPI) in Los meat industry. He has Angeles, California, in been the managing­ direc- 1992. It specialises in ex- tor of E+V Technology, a porting American beef company operating glo- products to South Korea bally that has as its main and helped to developed focus the realisa­tion of sales channels to that automation projects in the food industry, in country for various suppliers. SPI introduced Germany since 1992. He has also been the pre- brands such as JBS’s Showcase, American beef sident of Vision For You in America since 2000 reserved for export, to South Korea. For the and the managing director of Vision Technology past 10 years, SPI has been working closely with Ireland since 2004. Horst received a master’s HeartBrand on distributing Akaushi Wagyu to degree in software engineering from the Anhalt retailers and restaurants in southern California. University of Applied Sciences in Köthen in 1989. Akaushi is also exported to South Korea, where He was a PhD student at Humboldt University of it can be found in hotels, restaurants, super­ Berlin between 1989 and 1991 and did imaging markets and online. Consumers have become software consultancy work at the Danish Meat more familiar with Akaushi and the demand has Research Institute from 1990 to 1992. been consistent and increasing.

DARREN HAMBLIN ROELF MEYER Darren and Melanie Roelf Meyer is well known Hamb­lin have been for his contribution to breeding Wagyu cattle the negotiations that for 20 years in central led to the first demo- Queensland, Australia, cratic elections in South where they have 6 000 Africa in 1994. Roelf has lifetime-traceable, Euro­- worked as a lawyer in pean Union-accredited Pretoria and Johanes- Wagyu on 46 000 acres. burg before pursuing a Facts about each animal are stored in a cloud- career in politics. He was elected as a mem- based database linking their six properties. ber of parliament in 1979. Roelf stepped down As the datasets became more comprehen­ ­sive, from active politics in 2000, having held the Hamblins needed a more acces­sible format various ministerial posts for 21 years. Roelf, for advanced data analytics. With carcass data whose father farmed in the Humansdorp district as the cornerstone of breeding­ decisions, Mas- in the Eastern Cape, was born in Port Elizabeth. terbeef was conceived in 2012 to capture, store, He has held several international positions. link and analyse a digital image of the assessed In 2013 he co-founded the In Transformation carcass. With many beef producers worldwide Initiative, in an attempt to domestically develop now using Masterbeef, they are now focusing the long-term solutions needed to address po- on their user interface. litical instability and conflict.

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SPEAKERS

MEAT IMAGE JAPAN TIM NOAKES The objective measure­ Prof Tim Noakes holds an ment of carcasses plays MB ChB and an MD and an important role in DSc (Med) in exercise genetic improvement science from the Univer- programmes of beef sity of Cape Town, where cattle and the commer- he is now an emeritus cial meat-trading busi- professor after retiring ness. Meat Image Japan from the Research Unit (MIJ) was spun out of for Exercise Science and Obihiro University of Agriculture and Veterinary Sports Medicine. In 1995 he co-founded the Medicine. Over the past 20 years, Prof Keigo Sports Science Institute of South Africa. Tim has Kuchida has been involved in carcass camera published more than 750 scientific books and development and has published more than articles and won numerous awards. He founded 100 articles in peer-reviewed journals. Other The Noakes Foundation to support high-quality senior MIJ staff have extensive knowledge and research into the eating plan described in the experience in IT and the beef-cattle industry. In best-selling book The Real Meal Revolution. He 2018/2019, the Australian Wagyu Association is the co-founder and chief medical director of and Wagyu South Africa started using the MIJ- the Nutrition Network and devotes the majority 30 camera. Recently, MIJ developed an app for of his time to promoting the low-carbohydrate, carcass quality evaluation. high-fat diet.

MARK OLIVER YUKIO SATO Mark Oliver has more Yukio Sato joined Suzuki than 40 years of fashion Motor Corporation in and retail experience at 1984 and has served in large retailers in South various departments, Africa and 10 years of from domestic sales to international experience overseas product plan- heading up various in- ning and marketing. ternational brands. He From 2003 to 2009, returned to South Africa Yukio managed Suzuki’s to lead the aspirational retail and wholesale di- distributor and manufactur­ing plant in Pakistan, visions of Polo South Africa. Polo was founded moving to the head office in Japan to oversee in 1976. L’uomo, the factory in Lansdowne in Asian automobile manufacturing in May 2009. Cape Town, produced the first Polo shirts with Since February 2013, Yukio has managed Su- the trademark square button. The factory be- zuki Auto South Africa, growing sales by more came a leading manufacturer of shirts in South than 360% and the dealer network by 250%. Africa. In 1998, the Polo and Pony trademark This was achieved by introducing Japanese was purchased by the LA Group, for which Mark principles such as gemba (to go to the source was recently appointed group managing direc- to investigate yourself) and instilling yaruki (a tor of the wholesale, retail and manufacturing strong will to succeed) and omotenashi (dedi- divisions. cated consideration to customers) in his team.

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SPEAKERS

ALISON VAN DALE WOERNER EENENNAAM Prof Dale Woerner is a Dr Alison Van Eenen- leading meat scientist in naam is a cooperative America and has a good extension specialist in grasp of the differences animal genomics and in fatty acid profiles that biotechnology in the make Wagyu beef a uni- Department of Animal que product. He addres- Science at the University sed the Wagyu conferen- of California, Davis. She ce in South Africa in 2019. received a master’s degree in animal science Dale holds a PhD in meat science from Colorado and a PhD in genetics. Her research programme State University, where he also served on the focuses on the use of animal genomics and faculty for nine years. Since 2018, he has been bio­technology in livestock production systems. an associate professor in the Department of Current research projects include the develop- Animal and Food Sciences at Texas Tech Uni- ment of genome-editing approaches for cattle. versity and was recently awarded the Ameri- She has received the Council for Agricultural can Meat Science Association Distinguished Science and Technology Borlaug Communica- Teach­ing Award. Dale is an expert in identifying tion Award (2014) and the American Society of consumer preferences for specific beef flavour Animal Science Rockefeller Prentice Award in characteristics in relation to cattle production Animal Breeding and Genetics (2019). and postmortem processing parameters.

SPONSORS

PROTEA RESERVE CO

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THE QUALITY OF WAGYU MEAT

Prof Dale Woerner, a leading expert on meat samples respec­­­t­i­ve­­ly quality, especially the sensory attributes of contained 38,3g of meat, will be a keynote speaker at the Wagyu marb­ling to 100g World Conference. He is also an expert on meat and 16,7g marb­ Wagyu. To ensure that the product produced ling to 100g meat. in South Africa is indeed the best of the best, Marbling refers to Prof Arno Hugo, a leading meat scientist at the the small flecks of fat Prof Arno Hugo University of the Free State in South Africa, found in between the conducted a study under the auspices of the muscle tissue. It allows the fat to literally melt Wagyu Society of South Africa in 2019 to verify into the meat, thus producing a buttery flavour numerous health-benefit claims. The university that is rich and juicy. is one of only two research institutes that is able Wagyu has seven times more monounsatu- to study fatty-acid profiles. rated fat (mg per 100g) than normal beef sold As per the international definition of Wagyu, in South Africa. The most important fatty acid the breed composition of the first sample was found in Wagyu is oleic acid, which is also the 100% Wagyu. The breed content of the second main fatty acid in avocados and avocado oil. sample comprised 50% Wagyu genetics. The Avocados have become very popular and are results showed that Wagyu contained the most now considered to be a part of a healthy diet. marbling of any breed in South Africa. The two Wagyu is following the same trajectory as the avocado because of the higher than normal levels of oleic acid found in this type of beef. The three most important meat-quality attributes to guarantee a good eating exper­ ience are tenderness, juiciness and flavour. Wagyu gets its juiciness and flavour from the high levels of marbling. Sheer force is an objec­ tive measure of tenderness and measures the maximum force required to cut through meat. A sheer force of less than 3,8kg is considered tender. The Wagyu tested had a sheer force of 1,69kg and 2,02kg (feedlot beef was 2,43kg and is also a good result). The Wagyu beef tested was thus exceptionally tender. Prof Stephen Smith, a leading meat scien- tist at Texas A&M University in America, has claimed in numerous publications that Wagyu beef represents a potential gold mine, because its marb­ling provides the flavour and juiciness meat eaters crave and oleic acid provides proven health benefits. The South African research goes a long way towards verifying these claims.

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WAGYU COOK-OFF: LEARN FROM THE PROFESSIONALS

In what is possibly a first for any breed of cattle, four of the world’s best chefs will compete in a fun cook-off at the second Wagyu World Conference. Four chefs will entertain and instruct delegates, foodies and consumers in the art of cooking this exceptional breed of beef.

WAGYU AT HOME Wagyu beef is a superior type of meat, so it is important to prepare it right. Here are five tips for the home cook, courtesy of Lone Mountain Wagyu. 30 minutes before you are ready to cook them, so that they can reach room temperature. For 1. Pick the right cut your meat to cook evenly from the centre to The right cut is important. You can opt for a the edge, you want your steak to get as close standard cut such as fillet or ribeye, or take as possible to its final eating temperature. the road less travelled with kebab, flank steak, When your steaks sit outside the fridge before teres major, English roast, patties, flat iron or cooking, the meat’s temperature will increase chuck steak. closer to its final serving temperature, helping to guarantee a perfect, even cook. 2. Store your beef right If you are ordering Wagyu online, your beef 4. Go easy on the seasoning should arrive completely or partially frozen in The highest-quality Wagyu beef is best with vacuum-sealed packaging. You will need to put just a bit of salt and pepper. Don’t overwhelm your meat in the freezer right away until you the inherent flavour that Wagyu delivers on are ready to enjoy it, in order to avoid freezer its own with sauces, marinades or seasonings. burn. Air exposure causes freezer burn, so the less time your meat spends outside a frozen 5. Cook your Wagyu well — not well-done environment before cooking, the better. Whether you opt to cook your Wagyu in a well-seasoned cast iron pan or throw it on 3. Thaw your beef the grill to get those perfect char lines, don’t If you can’t wait to savour your steaks the overcook it. Well-done Wagyu? Just say no. The moment they arrive, put them on a plate in the luxurious texture and sweet, buttery flavour of fridge in their original packaging. A good rule Wagyu is best enjoyed medium rare. of thumb is to thaw your beef from frozen for Remove steaks from the heat and let them six hours per pound (0,45kg) of meat. rest for at least five minutes, to as much as 10, Remove steaks from the fridge about before eating.

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WAGYU — THE PROFESSIONALS

The second chef, Mark Wright, is from Austra- lia. He is head chef at Mayura Station’s Tasting The first chef to participate in the Wagyu Room and will be cooking the Mayura Signature cook-off is South African MasterChef judge Series tomahawk in the Wagyu cook-off. Pete Goffe-Wood. Mark says: “I chose the tomahawk as it dis- Flank steak is his favourite cut for grilling, says plays three unique textures, flavours and levels Pete. Even though it doesn’t have the tender- of richness in one awesome steak. You get the ness of the prime cuts, it has an intense meaty soft and intensely rich spinalis dorsi, the firm yet flavour if cooked properly. When the marbling, tender ‘eye’ muscle of the ribeye and also the which is synonymous with Wagyu, is factored in, deep flavours of the intercostal muscle running it delivers incredible intensity of flavour. parallel to the rib bone.” Pete was born in London but grew up in South Mark developed his skills in the fast-paced Africa. He has been a professional chef for the restaurants of Sydney, including stints at the past 35 years and is currently on the judging Bathers’ Pavilion and learning how to grill the panel for the San Pellegrino World’s 50 Best perfect steak at Ribs and Rumps, the meat- Restaurants. He has been a judge for the Wor- lovers institution on Manly Beach. He went on to ld Class cocktail competition, South Africa’s become executive chef at The Foreign Corres­ national Steakhouse Championship and Eat Out pondents Club, the acclaimed boutique hotel & Eat In, which tries to find South Africa’s top in Siem Reap, Cambodia, before returning to restaurateurs and food producers. Australia and finding his way to Mayura Station South Africans will probably know Pete best on South Australia’s Limestone Coast. as a judge on MasterChef South Africa for four During his eight-year tenure at Mayura seasons. He has also appeared in Don’t Burn Sta­tion, Mark has established himself as the Your Sausage, a comedy cooking show, with most-experienced Wagyu chef in Australia. He comedian Chris Forrest, for two years at the serves an ever-changing menu that highlights National Arts Festival in Makhanda (Grahams­ different cuts and cooking techniques of Wagyu town), South Africa. He has been a judge on two beef. Mark and the team at the Tasting Room seasons of Ultimate Braai (Barbeque) Master on have won multiple awards, including South the Travel Channel and e-tv. Australia’s best steak restaurant (2104, 2018

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and 2020) and South Australia’s best tourism restaurant, and I think it is of the utmost impor- restaurant (2016, 2017 and 2019). They were tance to give diners the true taste of Wagyu, crowned Australia’s best steak restaurant at unimpeded by other flavours.” the 2018 Restaurant and Catering Awards and Mayura Station is a finalist in the 2020 com- petition. Mark is one of the most passionate ambassadors of Wagyu beef in Australia. He says: “Every time I prepare a steak for our customers, I feel like a kid in a candy store. I love seeing the marbling and I have full confidence that every single time a piece of beef is served, the person eating it will have an amazing dining experience.” At the Tasting Room, diners can sit at the chef’s table and have an interactive experience. They can see the steaks being cooked, the dishes plated and, of course, have a chat with Mark throughout the evening. “I hope you all enjoy the presentation [of the tomahawk being showcased],” says Mark. “I really wanted to showcase Wagyu in its The third and fourth chefs participating in the pure form, with a simple brush of Wagyu fat cook-off are both from America. Representing and a sprinkling of salt. The farmers spend so the American Akaushi Association is Austin much time and effort to get the steak to the Simmons from Tris restaurant in Texas.

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Austin is a graduate of Le Cordon Bleu College of Culinary Arts. Texas-born and raised, Austin ‘FAMILY COMES FIRST has worked all over the world. He has worked at Dallas’s famed Mansion on Turtle Creek and FOR AUSTIN, WHICH IS later at John Tesar’s Modern Steak & Seafood in Texas. Austin sources ingredients from around WHY HE TREATS HIS the world and combines them with technique TEAM AND RESTAURANT and vision at Tris, Cureight and The Kitchen in The Woodlands. The result is cuisine that is LIKE HIS OWN FAMILY.‘ unmatched in The Woodlands and among the finest in Texas. Family comes first for Austin, which is why the restaurant’s own farm for the past decade. he treats his team and restaurant like his own Marcus joined Joseph Decuis in 2016 from a family. Therefore it is only natural that Tris is the Michelin-starred restaurant in New York City, name of his beloved daughter. The team is the where he worked under the direction of April heart of the restaurant and partners in the suc- Bloomfield, winner of the James Beard Foun- cess of everything at Tris. Their dedication and dation Best-chef Award and winner of Iron Chef commitment are the things that make Tris so America, a television cooking show. Marcus is special to the community: serving loyal custom­ renowned for his expertise in the art of cooking ers and new guests the perfect experience. Wagyu beef utilising a “nose to tail” philosophy, where every part of the animal is used. Marcus showcases Wagyu by featuring 17 different centre-of-the-plate grilled cuts on the menu, as well as braised, roasted and sous-vide pre- parations. Marcus has also created more than 20 Wagyu charcuterie house specials. “Wagyu is the star of the show at Joseph Decuis. Ninety percent of our entrée sales are Wagyu and it’s the most expensive item on our menu. I have so much respect for Wagyu. I have the privilege of working with our farmers rais­ ing these majestic animals on our farm. I am involved hands-on with cooking and developing creative Wagyu menu options. “I have worked with many different beef breeds in my career, but there’s nothing like Wagyu,” Marcus adds. “It’s a culinary game-changer. This old-fashio­n­­­- ed seam butchery is the secret to capitalising The final chef is Marcus Daniel from Indiana, on the different textures and flavour profiles representing the American Wagyu Association. available in the entire Wagyu carcass.” Marcus is the executive chef at Joseph Decuis, Marcus passionately believes that Wagyu will an award-winning restaurant in Roanoke, revolutionise the centre-of-the-plate offering Indiana. The Joseph Decuis restaurant is in discriminating restaurants in America and famous for featuring Wagyu beef raised on around the world.

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MOVING TO OBJECTIVE CARCASS ASSESSMENTS

International Wagyu associations lead the worked on image capture and analysis for the way in objective carcass assessments. measurement of yield, quality, colour and fat The second World Wagyu Congress, to be for more than 30 years. MIJ has worked to held virtually, is showcasing the best cameras validate its technology in all the major pre- for the objective assessment of carcasses. mium-beef markets, including Japan, America, The following three camera companies will Europe and Australia. be illustrating their technology. For high-quality Wagyu beef, MIJ has part- nered with the Australian Wagyu Association The MIJ camera and to accelerate development of its newest digital recently launched app platforms within the premium-quality beef sec- Those in the global beef tor. MIJ objective carcass data has been used to industry recognise Meat underpin genetic improvement in the Australian Image Japan (MIJ) as Wagyu sector since 2013. More than 20 000 the founder of objective carcasses across multiple supply chains have carcass quality grading been analysed in the past two years to build the for high-value beef. new MIJ cloud-based carcass grading system. Japan is the home The latest development in objective carcass of Wagyu and MIJ has Prof Keigo Kuchida imaging is the introduction of the MIJ smart- phone app to integrate data from different MIJ grading systems into the cloud-based analysis system. The app gives beef breeders and produ- cers flexibility in the objective measurement of marble score, marble fineness and eye muscle area, enabling greater insight into management and genetic improvement for beef cattle. As a commercial grading tool, the MIJ-30 camera is still the gold standard for routine in- dustrial use in supply chains and is now finding applications in Australia, South Africa, America and New Zealand. The smartphone app will be ideally suited to any producer, small and large, who is interested in objective recording of their own data. “MIJ is globally recognised and trusted as a scientific leader in the objective measurement of beef,” says Dr Matt McDonagh, chief execu­ tive of the Australian Wagyu Association. “The company has been developing the tech- nology for 30 years, and the smartphone app has undergone extensive research and devel­ Mr Aaron van der Heuwel operating opment. We look forward to its release and will one of MIJ’s cameras. work with MIJ to support the app and users.”

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MIJ managing director Mr Kano Atsushi said cloud-based data­base linking each of the Hamb­ the research and development team behind lins’ six cattle properties. Each animal has facts the app, led by Prof Keigo Kuchida, has tested such as pedigree, weights, treatments, joinings, the app extensively and is proud to launch it movements, genomics, metabolomics, NFI and alongside­ MIJ’s industry partner, the Australian carcass data stored in the database. Wagyu Association. As the datasets became more comprehen- sive and numerous, the Hamblins needed to Masterbeef app automate the merging from various sources conceived in 2012 into a format that was more readily accessi- Mr Darren and Ms Mela- ble for advanced data analytics. With carcass nie Hamblin have been data forming the cornerstone of all analysis for bree­d­ing Wagyu cross- breeding decisions, accuracy was paramount. bred and full-blood cattle Hence the drive to build a system to capture, for 20 years in central store, link and analyse the digital image of an Queensland, Australia. assessed carcass in the chiller. They run their 6 000 Mr Darren Hamblin In 2012, Masterbeef was conceived. The lifetime-traceable, Euro­ system has been used and further developed pean Union-accredited Wagyu on 46 000 acres within the Hamblin herd, with huge success in and feeder cattle are sent to southern Queens- improving meat quality. With many beef produ- land feedlots for 450 days. cers worldwide now using Masterbeef to accura- All animals’ information is stored on a tely breed for beef quality, work has focused on the user interface. Masterbeef now consists of a team of seven continuously working on the car- cass imaging software, database security and interface, analytics and the associated website access, and developing the smartphone app.

E+V Technology: Imaging systems for the meat industry E+V Technology has been supplying imaging systems for the meat industry for almost 30 years. This includes grad­ing and classifica- Mr Horst Eger tion systems for beef, pork, lamb and poultry, as well as automation solu­tions and robotics. However, the majority of the business is beef-carcass grading. There are two different E+V beef-grading camera systems: the VBS2000 and the VBG2000. The VBS2000 is a full-carcass, side-imaging system installed at the end of the slaughter Masterbeef’s camera in action. line to measure carcass conformation and

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E+V Technology supplies imaging systems for the meat industry. This includes grad­ing and classification systems for beef, pork, lamb and poultry, as well as automation solu­tions and robotics. fat class and also make predictions regarding is developed continuously and upgraded to new primal weights and saleable meat. versions – the first method for grading Wagyu The system has been approved in several cattle has been created, for example. countries and is widely used, especially in The VBG 7L is an upgrade of the approved Europe, for official beef-carcass classification instrument that projects seven laser lines onto based on the EUROP classification system and the ribeye to measure potential ribbing and for payment to the producers. placement errors, ensuring better data capture The VBG2000 is a beef ribeye imaging system in day-to-day operations. installed in the grading cooler. The system has The VBG Smart is a new smartphone-camera been developed jointly by scientists at the US imaging system for smaller clients and custom­ Meat Animal Research Centre, the American ers without stationary grading stands and/or meat industry and E+V. The system outputs the not enough space. The system captures ribeye marbling, ribeye area, fat thickness, yield grade images and sends them to an external device and meat and fat colour. It has been approved for processing, using the software algorithms in America, Canada and Australia and is used in for all grading elements. countries such as Mexico and Russia. Approxi- The VBG robot is a project being developed mately 95% of North American feedlot cattle in cooperation with the US beef industry for are graded with this system. a fully automated grading camera solution. A Over the last 15 years, hundreds of millions of 3D imaging system measures the location of cattle have been analysed with the VBG2000. the ribeye cut and the grading camera is auto- As the industry’s needs change, the system matically positioned using an industrial robot.

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WAGYU: TRANSFORMING THE SOUTH AFRICAN BEEF INDUSTRY

HUMBLE BEGINNINGS Interest in Wagyu started after our founding member, Brian Angus, visited America and was Dr Michael Bradfield told about a magnificent breed that had such exceptional meat quality that no other breed came close. The first Wagyu embryos were im- Wagyu Society Cow Inventory – 2016 to 2020 ported from Takeda Farm in Australia in 1998. 7 000

The South African Wagyu Society was regis- 6 000 tered in 2014, after a mandatory impact study 5 000 by the Department of Agriculture, Forestry and 4 000 Fisheries. The quality of the meat was found to 3 000 be exceptional. The challenge for South African 2 000 producers has been that the industry largely 1 000 follows European meat-quality standards, 0 30 Jun. ’16 30 Jun. ’17 30 Jun. ’18 30 Jun. ’19 30 Jun. ’20 where marbling is not used as a criterion for meat quality in the current classification system. 2017, Wagyu started its Certified Wagyu Beef A small group of producers has seen an op- (CWB) programme and a slaughter/commercial portunity to produce marbled beef to growing registry. Certified Wagyu has 145 members that niche markets, locally and abroad. Hence the includes most of the large feedlots for Wagyu, mission for South African Wagyu is to trans- and has 12 000 animals in its database. form the South African beef industry to be highly pro­fitable, with consumers demanding CERTIFIED WAGYU BEEF (CWB) and enjoying a premium and healthy eating PROGRAMME AND ISO 22000 experience. ACCREDITATION CWB is one of the flagship programmes of the Wagyu Society Full Members – 2016 to 2020 Wagyu society and was developed by Graham 180 Truscott. Under South African law, anybody that 160 140 makes a claim about a product (for example 120 grass-fed beef, natural beef and Wagyu) must 100 register a protocol and have it audited through­ 80 60 out the value chain. While retailers prefer to 40 have their own protocols (and thus control 20 the value chain), Wagyu producers registered 0 30 Jun. ’16 30 Jun. ’17 30 Jun. ’18 30 Jun. ’19 30 Jun. ’20 their own protocol as a not-for-profit company through the society. Four of the large five GROWTH IN MEMBERSHIP retailers now support the CWB protocol, which South Africa has 14 million beef cattle and more will soon be ISO 22000 accredited. than 50 beef breed societies. In the last five The CWB programme aims to ensure the years the society has grown from 30 to over integrity of the South African Wagyu beef 150 members and is now one of the 10 largest supply chain and to assure the end customer societies by membership in the country. The of product reliability and quality. cow inventory now stands at 6 500 animals. In >>>

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The definition of a CWB product is: evaluation. This is done to ensure that all ■■ Wagyu breeding as per the South African performance records on all animals are included Wagyu breed definition (as adopted by most in the evaluation, thus ensuring that bulls used international Wagyu societies, i.e. F1 to full on commercial cows have their carcass data blood). evaluated. A cross-bred evaluation accounts for ■■ All full-blood and pure-bred animal must be the “cross-bred” effects, for example a Wagyu DNA tested for parentage (bulls and cows) x Angus cross can be directly compared with and all F1 animals must be DNA tested to sire. a Wagyu Simmental cross using calculated ad- ■■ A minimum marble score of 4 is required for justment factors. All nine abattoirs slaughtering export; marbling 3 for primals in South Africa Wagyu now submit carcass data to the database and 1 and 2 to be graded as ground beef. using objective cameras. ■■ Hormone free. ■■ All males castrated before five months of LOCAL AND INTERNATIONAL MARKETS age. A recent article in Beef magazine titled “Better ■■ Ethically produced and managed. beef quality drives stability in demand” showed ■■ Maximum criteria for Bos Indicus content. that the American beef industry has improved ■■ Weights and carcass data collected at critical its meat quality significantly. The main driver of control points. product quality in the American grading system ■■ All carcass data objectively scanned using is marbling content. Over 80% of cattle in the one of the two cameras approved by the country now grades either choice or prime (the CWB programme. highest grades), compared with 56% in 2005. The South African industry, because of a lack BENEFITS of a grading system, has been supplying com- The CWB programme provides a consistent modity beef for decades and yet the industry message to consumers regarding Wagyu beef produces 3 million carcasses per year. Wagyu as a product. It also provides the Wagyu industry is targeting 5% of carcasses (150 000) for the with the opportunity to market and brand the premium beef market. Over the last decade, product appropriately and protects the invest- Wagyu has become an established brand in the ment made by Wagyu South Africa members in local South African market and the product can all sectors of the supply chain. It goes without now be found in many retail stores. Wagyu South saying that it ensures product integrity through­ Africa is also growing the export market. out the value chain, especially for consumers. Various reports show there is a shortage of about $3 billion in the international premium GENETIC EVALUATION meat market. Wagyu meat was exported to the Societies in South Africa use three genetic Middle East in March, but the coronavirus pan- evaluation systems. Nine South African so- demic slowed exports as the restaurant sector cieties, including Wagyu, use the ABRI/Breed- closed down. These markets are again opening plan system. ABRI also provides registration/ for business. A dedicated team is working to recording and genetic evaluation services to reopen the export market. There are no sil- 38 societies in Namibia and 24 in Zimbabwe. ver bullets for making money, but creating a South African Wagyu has opted to use the sustainable premium industry will assure our ABRI/Breedplan cross-bred genetic evaluation profitability in future. system that was implemented in March 2020. This means that all full-blood, pure-bred, F3, Dr Michael Bradfield is CEO F2 and F1 information is included in the of Wagyu South Africa.

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