As mentioned in some of my previous blog/ Instagram posts, the Saga beef is of amazing quality! To ensure and maintain Saga beef's great reputation, there’s a very strict and scientific system behind. And during my trip to Saga last week, I got a very precious opportunity to visit the JA-Saga Meat Centre where I learnt more about how the locals processed and graded the Saga Wagyu Beef! Here are a few of my shots!
The whole grading process was quite complicated yet very well structured and scientific- say they looked into the 'Marbling', 'Meat colour and brightness', 'Meat firmness and texture', and 'Fat colour, luster and quality' and more to determine the meat quality grade.
Having a look of the A5 (highest grade) Saga beef was definitely the most exciting part!
YESSSS! This sexy marbling could only belong to the finest A5 Saga beef!
And this shows how the different parts of Saga beef were cut and processed.
Here's a table from Kira, showing what's the difference between 'Saga beef' and 'Saga-wagyu beef'- only the best beef ranked at A4 to A5 level could be called and branded 'Saga beef', or otherwise the 'Saga-wagyu beef'.
The official certificates from the Saga officials!
My to-go place for the best Saga beef in Saga: Kira!
My to-go place for the best Saga beef in Hong Kong: Hana by the Mr. Steak Concept
And you just couldn't miss this new ShabuShabu set there! (with the finest Saga beef)
But back to this visit to the JA-Saga Meat Centre, it was definitely a memorable one and I have learnt much more about how Wagyu is graded and why 'Saga Beef' is so prestigious even in the wagyu world. All of that took so much effort from breeding, growing, butchering to measuring. I definitely look forward to learning and sharing more about different food ingredients in the future! Stay tuned!
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