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.

    [Read more…]