Wagyu beef is Caviar on high

The rule of thumb for airline catering is that if one airline uses a premium ingredient, more will follow. It is a competitive world where a well-received menu item will see a rival carrier up the ante.

Wagyu for First and Business Class is one such premium ingredient with one North American airline setting a precedent with Wagyu Burgers and Wagyu Short Ribs on the menu.

Gate Gourmet, the largest airline catering company, has worked with many airlines to create Wagyu dishes.

Jeremy Steele, Executive Regional Chef, APAC with Gate Gourmet says that Wagyu on the menu puts an airline on the front foot, adding prestige and increased opportunity for public relations.

“The power of the word ‘Wagyu’ on the menu gives passengers high expectations,” he says. “Everyone knows that Wagyu is a premium product and its presence on the menu takes an airline to the next level. It adds the ‘wow’ factor so that passengers feel like they are getting something very special for First and Business Class travel.”

The flip side to serving Wagyu as a premium menu item is to ensure that it is presented with care and respect.

“Collaborating with airlines to develop a menu is vital to ensure that it meets passenger expectations in terms of presentation and flavour. It also needs to be easily assembled by crew prior to serving and maintain it’s integrity during the re-heating stage once onboard.

Choosing the right cut and marbling level is an important aspect of the final dish decision and Jeremy and his team worked with MLA to understand Australian Wagyu.

In late 2017, Australian Wagyu Association CEO, Dr Matt McDonagh took some Wagyu-cross forequarter cuts to Meat and Livestock Australia Corporate Chef and Butcher, Sam Burke and Doug Piper.  The team assessed the eating quality across a range of cuts and cooking methods typically used in food service situations.

“The product offered great value for both retail and foodservice – the amount of marbling these cuts displayed offer consumers a great introduction to Wagyu beef, rating highly on tenderness, juiciness and flavour and had the richness of a high marble score product,” Doug said.

“Wagyu is an ideal red meat to work with given the fat content and marbling, which gives moisture and flavour to the dish. Secondary cuts such as brisket and short ribs are very forgiving as it reheats extremely well. For Executive catering on charter flights, we can use cuts such as sirloin and eye fillet – for these flights we can use the very best – we call it the Caviar of Beef,” said Jeremy.

Gate Gourmet chefs are given cooking guides for Wagyu steak – bring to room temperature, grill on a hot plate to seal on all sides before chilling on a silicon tray. The steaks are then transferred to a pack suitable for the airline. Re-heating instructions are also specific – 19 minutes plus rest for medium rare through to 30 minutes plus rest for medium to well done.

In addition, passengers sense of taste for savoury decreases by 30% at altitude, so often extra seasoning is added along with ingredients such as mushrooms, miso and parmesan, to give the extra level of umami.

The ingredients of each meal need to be carefully assessed as a meal option may stay on the menu for three months, meaning that the ingredient needs to be readily accessible across the seasons as well as the ports for that flight route. For example, a fruit readily available in Cairns needs to be accessible in Sydney, Auckland and Los Angeles that make up the route.

Once the decision on cut is made, Gate Gourmet undertake an in-depth process of menu development to ensure the right level of taste and train crew on presentation according to the airline’s specification. The presentation training and instructions are a vital part of the final meal – a poorly presented meal reflects badly on the airline.

“Through the Asia Pacific region, we service 79 airlines with a minimum 12-month contract. Menus can vary weekly, some are available all year. Meals can be pre-plated meaning the crew just need to remove the foil to serve, or with some first-class passengers, the meal can be served on demand.

“We cater for up to 32 different dietary requirements – everything from diabetic to low sodium. Our challenge is to be innovative, creative and cost effective. A successful meal can often become a signature dish and stay on the menu for longer than the original menu cycle such as the Wagyu Burger. It is a great reflection on Wagyu for its versatility and eating experience.”

Important Notice and Disclaimer

It is very important that you appreciate when viewing the AWA database that the information contained on the AWA database, including but not limited to pedigree, DNA information, Estimated Breeding Values (EBVs) and Index values, is based on data supplied by members and/or third parties.

Whilst every effort is made to ensure the accuracy of the information reported through AWA, AWA officers and employees assume no responsibility for its content, use or interpretation. AWA disclaims all liability (including without limitation, liability in negligence) for all expenses, losses, damages and costs you may incur as a result of the use by you of the data on this AWA database and the information supplied by ABRI and AGBU being inaccurate or incomplete in any way for any reason.

Regarding EBVs and Index values, it is very important to appreciate, and you need to be aware that:

  • EBVs are derived using Wagyu Single Step BREEDPLAN technology developed independently by the Animal Genetics and Breeding Unit (AGBU), using the information contained within the AWA database.
  • AGBU is a joint venture of NSW Department of Primary Industries and the University of New England, which receives funding for this purpose from Meat and Livestock Australia Limited.
  • AWA relies solely on advice provided by AGBU and ABRI in accepting Wagyu Single Step BREEDPLAN software.
  • EBVs published in Wagyu Single Step BREEDPLAN are estimates of genetic potential of individual animals and may not reflect the raw animal phenotype.
  • EBVs can only be directly compared to other EBVs calculated in the same monthly Wagyu Group BREEDPLAN analysis.

Regarding pedigree and DNA testing results submitted to the AWA, it is very important to appreciate, and you need to be aware that:

  • Pedigree and DNA data submitted and supplied to AWA may have errors in it which cannot be detected without further DNA testing.
  • Technology may have advanced since a particular test was undertaken so that previous inaccuracies which were not detectable are now able to be detected by current testing technology.
  • AWA estimates that less than 1% of the pedigree entries, ownership or breeding details in the AWA Herdbook may have errors or which may be misleading. For this reason, users ought to consider if they need to obtain independent testing of the relevant animal (if possible) to ensure that the data is accurate.

Regarding prefectural content, it is very important to appreciate, and you need to be aware that:

  • Prefectural content is based on the estimation of prefectural origin from Japanese breeding records of 201 foundation sires and 168 foundation dams.  As genotype-based parent verification is not used in Japan, and full Japanese registration certificates are not available for all foundation animals, exact prefectural composition for these sires and dams cannot be validated.
  • The calculation of prefectural content for Australian Herdbook animals relies on the accuracy of pedigree records and DNA samples provided by AWA members.
  • The reporting of prefectural content for animals within the AWA Herdbook relies on the calculation provided by ABRI.

If you consider that you do not understand or appreciate the nature and extent of the data provided on this website or the EBVs of a particular animal, then AWA strongly recommends that you seek independent expert advice.