TAJIMA AUSTRALIAN CROSS-BRED WAGYU BEEF PROUDLY DISTRIBUTED BY: - - PowerPoint PPT Presentation

TAJIMA AUSTRALIAN CROSS-BRED WAGYU BEEF

PROUDLY DISTRIBUTED BY:                        

THE STORY OF US

Andrews Meat

Andrews Meat is the trusted name in portion control and value added meats for the food service industry. The highly skilled production team are the strength and backbone, allowing the business to consistently deliver high quality and exacting standards to customers on a daily basis. In total, Andrews Meat processes more than 8 million kilograms of meat products each year. Andrews Meat represents a variety of brands, a number of which are company owned. Andrews is involved in the entire process from paddock to plate for company owned brands, from the farm, through processing, marketing and quality assurance. For exclusive brands Andrews Meat manages product distribution and marketing. Andrews Meat has a significant international presence, currently exporting premium quality meat products to 25 destinations throughout Asia, North America, the Middle East and Europe. The Andrews Meat reputation for quality is recognised abroad with company owned Wagyu and Angus brands distributed to high-end retail and food service clients.

BEHIND THE BRAND

Tajima Wagyu

Tajima Cross bred Wagyu beef was launched by Andrews Meat Industries in 2007. The brand has flourished both domestically and internationally and is now offered to restaurants across the country and is seen on high end restaurant and hotel menus in over 15 different countries. Tajima is the most famous of all the Wagyu bloodlines, originating from the Hyogo prefecture in Japan. They are generally smaller framed with slower growth rate but produce excellent meat eating quality with a large eye muscle and superior marbling. They are thought to be ideal for the production of F1 or Crossbred cattle.

Characteristics

• f Wagyu Beef

THE JUICY DETAILS

• Highest quality beef in the

world

• Renowned for its

distinctive marbling and flavor

• Contains Omega 3 and

Omega 6

• Increased marbling

enhances the ratio of healthier mono-saturated fats compared to regular beef Brand: Tajima Wagyu Beef Location: NSW & Victoria, Australia Breed: Crossbred Wagyu Beef Feed: Minimum 400 days grain fed on a specially formulated Japanese Diet Marble score: 4-5, 6, 7-8, 9+ Meat colour: 1a-2 Fat colour: 0-2 Halal approved Free of Hormone Growth Promotant (HGP)

Product Specifications

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CHUCK TAIL FLAP CHUCK EYE ROLL CHUCK TENDER OYSTER BLADE CHUCK RIB MEAT BOLAR BLADE RIB EYE CAP RIB EYE STRIPLOIN HANGING TENDER INTERCOSTAL SHORT RIB MEAT DECKLE P.E. BRISKET D-RUMP TENDERLOIN OUTSIDE SKIRT INSIDE SKIRT TRI-TIP FLANK STEAK FLAP MEAT KARUBI KNUCKLE TOPSIDE OUTSIDE FLAT EYE ROUND

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Wagyu Beef Cuts

1, 2 & 3 4 5 6 7 & 8 9 18 16 17 22 20 21 19 15 23 24 25 26 11 & 12 10 13 & 14

A very versatile cut that is commonly cut into Yakuniku pieces for

• BBQ. This cut can also be broiled, grilled, braised and pan fried.

The tail flap is packed with flavour and very versatile. A chuck tender roast is one of the most succulent cuts of beef

• available. It comes from the shoulder and neck area of the cow.

This cut is incredibly flavourful and juicy. This makes it a versatile cut for braising and for pot roasts. This is a very easy cut to cook and perfect for a lunch buffet. This cut requires slow-cooking techniques that break down the connective tissue. Once this process is complete the meat has a great gelatinous texture that is perfect for curries and stews. Interestingly the chuck roll incorporates a muscle that is found in the Rib Eye. When broken down and cooked correctly this is one

• f the best value cuts in the market.

COOKING SUGGESTIONS: BRAISE, ROAST, STEAK COOKING SUGGESTIONS: BRAISE, SLOW COOK, STEAK, PULLED BEEF, SHABU SHABU, YAKINIKU COOKING SUGGESTIONS: BRAISE, ROAST, STEAK

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CHUCK TAIL FLAP

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CHUCK TENDER CHUCK EYE ROLL

1, 2 & 3 4 5 6 7 & 8 9 18 16 17 22 20 21 19 15 23 24 25 26 11 & 12 10 13 & 14

A perfect low cost option that if prepared correctly with the removal of sinue becomes a tender, flavourful cut that rivals the more popular rib eye. The Flat Iron steak famous in restaurants around the world is derived from this cut and has very little wastage. The bolar blade comes from the shoulder and is the ideal cut for a beef pot roast. It is an inexpensive cut which is easily carved. The bolar blade has a lot of connective tissue that softens and becomes tender when simmered gently for a long period of time. Once the connective tissue is broken down this meat has a great

• flavour. Marinating for barbecuing and braising are two preferred

methods for this versatile cut.

COOKING SUGGESTIONS: FLAT IRON STEAK, ROAST COOKING SUGGESTIONS: BRAISED, PULLED BEEF, SLOW COOK, MINCE, GRILL COOKING SUGGESTIONS: BRAISE, ROAST, STEAK, STIR FRY, SLOW COOK, PULLED BEEF

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OYSTER BLADE

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BOLAR BLADE CHUCK RIB MEAT

1, 2 & 3 4 5 6 7 & 8 9 18 16 17 22 20 21 19 15 23 24 25 26 11 & 12 10 13 & 14

A cut that exhibits the best of both worlds, tenderness and taste. The Spinalis Dorsi muscle is a prized piece of beef that can be cut into thin strips that will melt in you mouth with all of the flavour of a perfect Rib Eye. The Striploin one of the most popular cuts in the market. It has a layer of fat at the top of the muscle that generates an incredible flavour whilst also keeping the meat moist when cooking. The Rib Eye is the perfect mixture of tenderness and flavour. The Rib Eye also has a great fat to meat ratio that makes it extremely versatile to various cooking methods.

COOKING SUGGESTIONS: STEAK, BBQ COOKING SUGGESTIONS: GRILLED, ROAST COOKING SUGGESTIONS: GRILLED, ROAST

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RIB EYE CAP

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STRIPLOIN RIB EYE

1, 2 & 3 4 5 6 7 & 8 9 18 16 17 22 20 21 19 15 23 24 25 26 11 & 12 10 13 & 14

The Hanging Tender or Onglet as it is commonly known is one of the butchers best kept secret. The Hanging tender has an amazing flavour and is extremely tender. This cut is best served rare to medium rare and is a perfect grilling option. Very tender and flavourful when brasied but also very versatile for barbequing. Intercostal muscles are derived from and in between the ribs of the Hindquarter and Forequarter. Due to their proximity to the bone they are a very tasty and juicy cut. They are perfect for barbequing options and their intersting shape makes for some great plating ideas.

COOKING SUGGESTIONS: GRILLED, STEAK, SLOW COOK COOKING SUGGESTIONS: JAPANESE BBQ COOKING SUGGESTIONS: BRAISED, ROAST, GRILLED

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HANGING TENDER

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SHORT RIB MEAT INTERCOSTAL

1, 2 & 3 4 5 6 7 & 8 9 18 16 17 22 20 21 19 15 23 24 25 26 11 & 12 10 13 & 14

These are BBQ Pieces that are ideal for stir fry. Deckle can come in different sized pieces but are packed with flavour. An underused cut in South East Aisa this cut is once removed from the striploin at a far reduced price. The D-Rump has the tail section removed making for an even shape that can be cut into steaks or braised as desired. Perfect for pulled beef this cuts can be used as a classic BBQ cut

• r as a slow cooked roast to break down the connective tissue.

When cooked the high fat content makes for tasty and juicy piece of meat.

COOKING SUGGESTIONS: BBQ, SLOW ROAST COOKING SUGGESTIONS: SLOW ROAST, BRAISE, PULLED BEEF, SLOW COOK, SHABU SHABU COOKING SUGGESTIONS: ROAST, STEAK, STIR FRY, JAPANESE BBQ

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DECKLE

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D-RUMP P.E. BRISKET

1, 2 & 3 4 5 6 7 & 8 9 18 16 17 22 20 21 19 15 23 24 25 26 11 & 12 10 13 & 14

The Tenderloin is as the name suggests, is extremely tender. It is has a texture that is easy to break down. This is a small muscle found just below the striploin. This thin chain of meat creates an interesting shape that is unique compared to many cuts of beef. This is an ideal cut for stir fry and is beginning to gain in popularity. This cut should be cooked medium-rare. The outside skirt steak is derived from the plate section of a carcass, this cut situated below the rib and between the brisket and flank. This cut needs to have the membrane and sinew removed before cooking.

COOKING SUGGESTIONS: GRILLED, THICK STEAK COOKING SUGGESTIONS: GRILLED, STEAK, SLOW COOK COOKING SUGGESTIONS: STEAK, SLOW COOK, PULLED BEEF

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TENDERLOIN

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INSIDE SKIRT OUTSIDE SKIRT

1, 2 & 3 4 5 6 7 & 8 9 18 16 17 22 20 21 19 15 23 24 25 26 11 & 12 10 13 & 14

A very recognisable cut due to its triangular shape this cut has a very disctinct beefy taste. Increasing in popularity the tri-tip is found at the bottom of the sirloin and has similar qualities at great value. Like skirt or flank steak, flap meat benefits from marinating and being cooked on high, dry heat, whether grilled, broiled, pan-fried or stir-fried. This cut has a high marbling, reducing the risk

• f the product drying out. It's vital to cut the meat very thinly

across the grain, and it is at its best served medium-rare. The flank is a long and flat piece of lean beef with coarse grain giving it a uniquness on the plate. Perfect for thin slicing it is a popular option for steakhouses looking for a versatile piece of

• beef. Flank can also be slow-cooked and then shredded to make

a fantastic option for shreddred burgers and mexican dishes.

COOKING SUGGESTIONS: ROAST, STEAK COOKING SUGGESTIONS: STEAK, SLOW COOK, STIR FRY COOKING SUGGESTIONS: STEAK, BBQ

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TRI-TIP

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FLAP MEAT FLANK STEAK

1, 2 & 3 4 5 6 7 & 8 9 18 16 17 22 20 21 19 15 23 24 25 26 11 & 12 10 13 & 14

This cut is usually braised but is also great as a grilled Short Rib. This flavourful cut is very versatile and has very good marbling making it have a distinct Wagyu flavour and texture. Topside comes from the inside section of the hind leg, found between the thick flank and the silverside. Topside is lean and performs best when diced for slow-cooking in a hearty casserole

• r braise. This method will reduce the risk of the beef drying out.

The Topside is the most tender part of the round, other cooking suggestions include Roast Beef and thinly cut minute steaks. The Knuckle is one of the most under-rated and therefore best value cuts in the market. Often it is carved into several roasts, cut into steaks or sliced into strips or chunks that can be slow cooked.

COOKING SUGGESTIONS: BBQ, STIR FRY COOKING SUGGESTIONS: SLOW COOK, STIR FRY, MINCE, SHABU SHABU COOKING SUGGESTIONS: MINCE, BURGERS, MINUTE STEAKS, STIR FRY

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KARUBI

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TOPSIDE KNUCKLE

1, 2 & 3 4 5 6 7 & 8 9 18 16 17 22 20 21 19 15 23 24 25 26 11 & 12 10 13 & 14

The Outside Flat is derived from a whole Silverside. The cut is highly textured and dense, making it best suited for to pickling first and followed by slow oven roasting. Whilst slow roasting and pickling is ideal the cut is smaller than then many cuts found in the hind quarter and therefore cooks at a faster rate. Like many of the cuts found in the hindqarter the eye round is best suited to slow roasting and braising cooking methods. This cut is also used in many occasions for beef jerky. This cut has a great taste that makes it an ideal cut for beef lovers looking for a true meaty taste.

COOKING SUGGESTIONS: ROAST, POT ROAST, MINUTE STEAK COOKING SUGGESTIONS: ROAST, POT ROAST

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OUTSIDE FLAT

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EYE ROUND

1, 2 & 3 4 5 6 7 & 8 9 18 16 17 22 20 21 19 15 23 24 25 26 11 & 12 10 13 & 14

PROUDLY DISTRIBUTED BY:

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