Japan Livestock Products Export Promotion Council (J-LEC) will return to Gulfood for the sixth year with a Japanese Wagyu beef stand. There will also be cutting demonstrations by “Kimono” Butcher and live cooking sessions with local celebrity chefs every day during the exhibition. Visitors will be able to try a wide variety of samples to help them understand what makes Japanese Wagyu beef so unique.
Japanese Wagyu beef is renowned worldwide as a premium quality beef for its beautiful marbling, melt-in-the-mouth texture and unique sweet aroma. The distinctive Wagyu flavour clearly sets it apart from other types of foreign beef and its attractions are recognised all over the world.
Overseas, especially in Europe and the USA, Japanese Wagyu beef tends to be served as sirloin or ribeye steaks; in Asia, Japanese-style dishes such as shabu-shabu and sukiyaki which use slices of more basic cuts of meat are popular, especially in Asian or Japanese restaurants.
Sirloin with its rich marbling is probably the most well-known way of serving Japanese Wagyu beef. However, other cuts, such as beef round, are also deliciously tender due to the fine marbling that epitomizes Japanese Wagyu. These cuts have their own appropriate way of cooking and serving, as well as being more reasonably priced than more expensive cuts like sirloin. This variety makes Japanese Wagyu beef a very versatile meat.
Guest speakers who have travelled from Japan with our organization will be on hand to talk through the characteristics and cooking methods of each cut and to give live cutting demonstrations. There will also be guest celebrity chefs from Dubai showcasing recipes featuring Japanese Wagyu beef.
This is a great opportunity to appreciate why there is so much more to Japanese Wagyu beef than just sirloin!
Japan Livestock Products Export Promotion Council (Hall 3 E3-20)
www.jlec-pr.jp/en/
–
