A major concern among restaurateurs about serving authentic Japanese Wagyu is the cost. As Japanese Wagyu cattle are painstakingly raised on smaller farms and given individual attention, per pound/kilogram of meat cost more to produce than wagyu from other countries. Shipping cost also adds to the equation. As a result, some chefs who want to serve Japanese Wagyu are held back by the cost or have to substitute with American or Australian wagyu.
However, serving Japanese Wagyu does not have to be cost-prohibitive. With a bit of ingenuity, many more restaurants can put Japanese Wagyu on their menus. This article discusses three easily adoptable tricks
1. Use Minor Cuts
Too many people still only think of fillet and sirloin when it comes to beef. These cuts are popular because they tend to be highly marbled or tender. Since a chuck or round cut from an A3 or A4 Japanese Wagyu can easily achieve the same level of marbling and tenderness as a USDA Prime sirloin, there is rarely a need to serve a Japanese A5 Wagyu steak. To the contrary, many diners report feeling sick after eating a Japanese A5 sirloin as a steak due to the excessive amount of fat.
Minor cuts of the same animal can save you 50% – 75% of the cost. If prepared properly, they can taste just as good, if not better than the so-called premium cuts. In fact, these minor cuts are enjoying an unprecedented boom in Japan and are increasingly branded as “rare cuts.”
2. Serve Wagyu with Smaller & Heavier Cutlery
The high fat content and smooth texture makes Japanese Wagyu more satisfying, so a much smaller amount will get the job done. This makes Wagyu perfect for an appetizer.
Chefs should experiment with smaller and heavier cutlery to reduce the portion without sacrificing the diners’ satisfaction. For example, when food is served with small forks and spoons, the eater will pick up less food each time and will have to bring the food to her mouth more frequently. Research shows that one can cut the portion by as much as 20% without being noticed when smaller cutlery is offered. Similarly, heavier cutlery gives a feeling that the food is more expensive and makes diners willing to pay much more for the same dish.
Want to try Wagyu on your menu but unsure about how it will be received? Try starting with a portion-controlled Wagyu appetizer and serving it with small but heavier cutlery.
3. Serve Wagyu in a Round White Plate
Along the lines of cutting down the portion, the shape and color of the plate that Wagyu is served in also plays a role.
Plates with well-defined corners (e.g. square and rectangular plates) make the food taste sour and bitter, whereas round plates create a perception of creaminess and sweetness. As silkiness and sweetness are unique to Japanese Wagyu, you want to be sure to serve it on a round plate to enhance these characteristics.
When food is served on a dish of a similar color, eaters stop to notice the amount of the food and tend to consume more. To make diners feel they are getting enough Wagyu for their money’s worth, you will want to serve it on a white or black plate, rather than a red or brown one, to highlight the color contrast.
Combining the above tricks will help you get authentic Japanese Wagyu on the menu without breaking the bank. Chat with one of our passionate Wagyu sommeliers for assistance with procuring rare cuts and designing your Wagyu dish.