master butcher Tomohiro Tanaka, from Japan’s Federal Meat Acadamy with the array of products harvested from a knuckle primal as part of last week’s Brisbane demonstration
AUSTRALIAN food service customers from the hotel, restaurant and resort sector were treated to a rare insight into Japanese-produced elite-level Wagyu beef in Brisbane last week.
Since market access was regained in 2016, Japan has exported small, but extremely high value Wagyu beef consignments into Australia, and dozens of other countries around the world.
In fact Japan is one of only three active countries…
