Wagyu is that renowned Japanese meat that has intense marbling that demands a high price tag. Breeds of cattle differ in several areas of Japan, which are known for the place it is sourced from like Kobe, Mishima, Matsusaka, Omi and Sanda beef.
Each area has its own breeding and feeding technique that they adopt. Some of which involve massaging the cows or adding beer or sake in the cattle’s diet to aid digestion and induce hunger during humid seasons. They massage the cows to prevent muscle cramping which makes the beef much tender.
Wagyu Cattles yield beef that contains higher percentage of omega-3 and omega-6 fatty acids but its distinction is really its marbling where sections of fats are consistently chartered and lined throughout the meat.
Headed by beautiful Wagyu queen Vicky Lauchengco (who I immediately loved right after she said I looked like H.E. during brunch a few months ago), Kitayama specializes in wagyu meats and their story unfolds in the cool and gentle climes of the foothills of Mt. Kitanglad in Bukidnon, northern Mindanao, where the Wagyu herds are located. These cattle are bred from selected bulls from champion lineages pampered on lush pastures, maintained on grains and nutritious concentrates for at least 600 days. Absolutely no hormone-injections and no enhancers, Kitayama meats are all organic from paddock to plate which result to exquisitely tender texture and highly beefy taste.
A lot of restaurants use Kitayama Meat Shop as their supplier for their beef dishes. Nomama Restaurant and Malcolm’s Deli to name a few. Last Saturday for a midnight dinner, a friend and I dined at Charlie’s in Kapitolyo, which he picked since it was only his second return and my comeback after a long while (there was a season I was addicted to it, 2009-2010). I heard in the rumor mill that Chef Rob Goco is no longer part of it, to wit, some say the quality has degraded, so my expectations weren’t really high. I took a bite of their wagyu burger, which is now written on the chakboard on top of their USDA burger offerings, and was delighted at how juicy and tasty the wagyu meat burger was. I think I saw Kitayama in the description but I’m not 100%. I’m going back for it.
RELATED POST:
A Brunch at Malcolm’s Deli and Kitayama Meats
Charlie’s Grind and Grill in Ronac Bldg., Ortigas Ave, San Juan
The Cutting Room
Last Sunday after lunch, we headed to Kitayama Meat Shop in Makati to buy some freshly cut meat. I ordered their burger patties to pre-prep and taste test a recipe before the planned Burger Wars with friends on August 3. I have long parked and tamed my competitive spirit but I feel with this one, the fun competition fever is rising. I’m going to grill the Kitayama wagyu burgers this week and see if I can replicate the juiciness of Charlie’s.
I love their Japanese-inspired interiors and this thick Mahagony-type table with bar chairs.
Waiting area while your meat get sliced.
I also purchased half a kilo of Grade 4 sirloin sukiyaki cuts (I think I paid less than P300) which I will treat like bacon without the curing. It’s nice that Kitayama indicates the grade in the meat so I could estimate myself if I’m buying a higher or lower grade depending on my budget. The higher the grade, the more premium it is.
My next target is their 12-hour hickory smoked beef belly and short ribs.
And one of their porterhouse steaks. 🙂
Why don’t you wagyu from Kitayama? I now source my Wagyu meats at Kitayama Meat Shop. Bring it home and indulge in selection of Kitayama prime beef cuts. Share your recipes at betweenbites@gmail.com (hopefully simple and doable for a non-cook like me) or at the comment section below and I will try it at home.
Kitayama Meat Shop
2292 Chino Roces Avenue (formerly Pasong Tamo),
1700 Makati
(02) 887 5848
kitayama.makati@umalagfarms.ph
Operation Hours: Mon – Sat: 10am to 6pm
Kitayama Meat Shop Flickr Album
WE ARE A NATIONWIDE MEATSHOP EQUIPMENT SUPPLIER.
PLS CONTACT THIS NUMBER @ 09336665305 FOR ANY INQUIRY.