Comments on: Jamon wagyu special

By: Albert

Albert — Mon, 12 Apr 2010 04:08:46 +0000

Hi Charles,
we are breeding Full blood Wagyu in the Far North. All our Animals have top genetics. They can be used either for Breeding or for Meat. Any Interest, pls contact me.
The Breas, Mission Beach, FNQLD

By: charles greenfield

charles greenfield — Tue, 16 Mar 2010 23:49:15 +0000

goodmorning ed
I am interested in Annes comment about 400 wagyu producers doing fullblood wagyu ! Anne please contact me as I would be interested in who they are. My research tells me there are only a handfull doing fullblood wagyu, (if that !) most doing purebreed mixes F1 thru F7
To date we have 29 wagyu farms in australia.
looking forward to hearing from you
charles
owner\chef

By: Ed

Ed — Tue, 16 Mar 2010 21:51:58 +0000

Anne, true – this is an old post and there are many wagyu producers nowadays.

By: Anne

Anne — Tue, 16 Mar 2010 08:29:12 +0000

Love your explanations and information. However Blackmores are not the only ones producing Fullblood Wagyu. We have 400 Fullblood breeders developed over the last 12 years. Our genetics are second to none and we provide a home delivered service to Sydney and the Mid North Coast of NSW. We join you in a celebration of the succulent taste and impeccable tenderness of Fullblood Wagyu

By: Ed

Ed — Tue, 11 Sep 2007 09:18:03 +0000

Elliott, great to meet so unexpectedy last night. You must try this as it is one of the top food experiences for me in the past year.

By: Elliot Rubinstein

Elliot Rubinstein — Thu, 06 Sep 2007 11:12:28 +0000

It’s a pleasure surfing around your site Ed.
I recently enjoyed a unique dining experience at Jamon and I’m now waiting, with eager anticipation, for the next wagyu week.

By: Ed

Ed — Thu, 03 May 2007 04:10:22 +0000

Thanks Charles. Nicely put.

By: charles greenfield

charles greenfield — Thu, 03 May 2007 01:52:04 +0000

hi
allow me to explain that wagyu beef like all other beef comes in various qualiities related to breeding, agistment, & feed. Purebreeeds which are japanese bull with angus or holstein cows produce purebreeds from F1 to F7 depending on the number of times the progeny are mated back. This beef is produced in vast numbers at various farms in Australia. Purebreed make up the bulk (95%)of the wagyu beef sold in restaurants (in japan 60-70%).
Fullbloods are japanese bulls and japanese cows mated to produce fullblood beef. Even so produced, the next most important thing is the maturation conditions and feed. Only one farm, Blackmores, produces wagyu at the top level and only 3\4 restaurants in Australia use the prime cuts of this beef.( Jamon is one of these) As in Australia you can buy a steak in the local pubs for $10 on a wednesday, so you can do the same in Japan, further you can choose a fine dining restaurant and pay any amount for a supoposedly better steak. Quality is about learning the difference and choosing what suits for you and when.
re lunch @ Jamon wagyu week
we have tried to make this special event more accesable & affordable.
Charles chef @ jamon sushi.

By: Ed

Ed — Wed, 02 May 2007 03:36:36 +0000

Lucas, the point of this meal is the different dishes – I think it was about 12 courses sampling various cuts and different cooking methods. i wouldn’t say it is crap although it is pricy. I thought it was worth the experience.
matthew, I think it’s just more courses and more of the expensive cuts.

By: Matthew

Matthew — Wed, 02 May 2007 01:54:43 +0000

To what extent does the lunch differ from the dinner? Is the extra $130 worth it or should lunch suffice?