Finest Meat - Giraudi Meats

AUTHENTIC JAPANESE WAGYU

luxury beef

F i n e s t M e a t

in partnership with imported by

For nearly 45 years, the Giraudi family has continual ly str ived to offer to i ts customers, the highest qual ity meat in the world.

Imposing itsel f as the European leader for luxur y meats export.It is with great pride and enthusiasm that we off ic ial ly announce the ar rival of Japanese Wagyu among our range of exclusive meats. We propose to our connoisseurs, high-range distr ibutors, a wide choice of gourmet Taj ima, Ohmi, Nozaki (from K agoshima), Miyazaki and Kobe beef cuts.

Mr Giraudi and son were commited to real ize this large-scale project and went to Japan in September, 2013 to sign a deal ing agreement for the Wagyu beef import in Europe.

This highest qual ity meat has maintained a pure bloodline since 1600 and al low you to l ive an unique experience that wil l be engraved in your memor y and make you forget al l poor Wagyu imitat ions proposed throughout the world for decades.

Imported by Giraudi Exclusive Meats.

INTRODUCTION

You always remember the first time you ate Wagyu Beef, its flavor, juiciness and fragrance are an unique experience. Only by Giraudi Exclusive

Meats. Its fat marbling, called “shimofuri”, dissolves at low temperatures and completely melt in your palates. This meat diamond is perfect for sophisticated cuisine.


luxury beef

Japanese Beef is world famous for its refinement, exceptional texture, flavor and marbling. It is commonly referred to as “Wagyu”. There are 4 main Wagyu breeds. Inside of these 4 breeds

there are several different breeding processes in different regions. The beef varies with the region’s climate and breeding. Up until now real Japanese beef could not be imported into the EU and a variety of Australian, Chillan, American etc.. Wagyu beef was used. Although of often good quality they could never really match Japanese beef.

wagyuJapanese Black • Japanese Brown • Japanese Polled • Japanese Shorthorn

Japanese Black represent 90% of Wagyu Beef

The Japonese knowhowFrom their birth until shipment, Wagyu are nurtured like a part of family. Its fine taste comes from the tender, loving care that goes into their breeding.

Wagyu calves stay at farm up to 7 to 10 month after the birth and will be sent to the calf action market, after which they are fattened until approx. 700 kg before shipment. Weaned soon after birth, calves are fed with milk replacer one by one by hand.

Rice straws make delicious Wagyu In addition to roughage such as grass and rice straws and concentrate, cattle are fed by whole crop silage, which is indispensable for developing marbling and white color of fat.


luxury beef

tracability In order to secure Wagyu beef as an important resource and also maintain the basic information for breeding improvement, calves are individually registered. This registration includes information on birth, sex, breed, producer data, fattening method, DNA and the pedigree,

going back for up to three generations of parents, grandparents and great-grandparents.

safety As a method of hygienic control on the farm, Japan has introduced the farm HACCP System.

•Wagyu meat cutting plants have strict quality control certifications such as ISO or SQF.

•All beef cattle raised in Japan carry a ten-digit individual ID number. Based on the law, the government manages these numbers and the National Livestock Breeding Center provides all

informations about the wagyu beef.

AB1

1 2 3 4 5 6 7 8 9 10 11 12

AB2

AB3

AB4

AB5

Carcass Yield and Meat Marbling Score

Marbling Score

O h m i B e e f

Ta j i m a B e e f

K a g o s h i m a B e e f

M i y a z a k i B e e f

Ko b e B e e f

The unique Japonese classification

Carcass Yield (A to C)This is classified into 3 grades depending on the percentage of edible cuts that can be gained from a single head of cattle.

Meat Quality Score (1 to 5)This is the overall score based on the degree of marbling, firmness and texture, color, ...

OUR INCREDIBLE RANGEOF WAGYU BEEF

TAJIMA AND KOBE BEEF

Born and raised in the Kobe City, the Tajima cattle grows up on selected rice plants and corn. The meat is known for its refined, rich sweetness and unique aroma.

The highest Tajima grading is Kobe.

Kobe beef is the highest quality beef around the globe. Once tasted, never forgotten. Tajima and Kobe beef are made by farm with love and pride, in the tradition since 1200. Calves are given fresh, clean water to drink and only the very best feed and raised in a stree-free, relaxing environment where they can grow at their leisure to maturity.The deliciousness of Kobe Beef is also scientifically proved. The “Shimofuri” is the fine, delicate meat having a high degree of fat marbling. This meat has tender fibers and its own, unique refined sweetness. It is rich in oleic acids which determine the taste of fat and contribute to its outstanding flavor.

9 Golden Rules for Kobe BeefThe secret of prestige meat

1- The cattle breeder has to be part of the Kobe association and raise his cattle accordingly2- Has to be born and raised in the area of Hyogo3- Has to be Japanese black4- Females should never have carried veal and males should be castrated 5- All have to be between 28 months and 60 months6- Male 260 kg until 470 kg carcass weigh or Weight female 230-470 to be able to be called Kobe7- It has to be sold on the market in the area of Hyogo8- The yield has to be A or B9- The Marbling from 6 to 12

Rules for Tajima BeefThe yield has to be A or B.The Marbling from 2 to 12.If one of the 9 Golden Rules of Kobe Beef is missing, it is Tajima Beef.

OHMI BEEF

This meat has a high degree of marbling. The quality and flavour have been preserved with passion for over 400 years, since the “Edo” era of Japan.The Ohmi beef is born and raised in the rich area of Shiga which encircles Lake Biwa, the largest freshwater lake in Japan. The Ohmi beef is fed for a long time in spacious, unpolluted and stressfree environment. The mellow fragrance and softness are characteristic of this meat which receives a high evaluation in the whole country. Ohmi is one of the three most famous type of Japanese Wagyu. Up to this day, the Ohmi meat is the official beef of the Japanese Imperial Household.

KAGOSHIMA BEEF

Kagoshima is one of the largest livestock industries in Japan and produces the highest quantity of beef that comes out of Japan, with almost 20% of Japanese wagyu originating here. Thanks to the temperate climate and the Japanese black cattle breed, the meat that comes from Kagoshima is known for its tenderness as well as its marbling.The cattle is raised and fed for over 840 days with great effort and affection to make the meat loved for its flavor around the world. The meat is fine and soft and the beautiful “Sasi” (marbling) is glossy.

MIYAZAKI BEEF

Miyachiku Wagyu is a purebred wagyu. The Miyazaki Prefecture is the 2nd largest producer of Japanese Black cattle, and only the highest quality cattle from this region can be dubbed “Miyazakigyu”. Miyachiku Wagyu is fed with a diet mostly composed of wheat and corn for an average of 900 days. Miyazaki Wagyu is recognized for its cherry red colour, tender texture and great dense meat taste. It begins to dissolve at the temperature of 25 degrees Celsius, melting right in the mouth.

Average weight per box

Ave

rage

wei

ght

per

box

OUR CUT S

Neck

Chuckroll

Ribeye Round

ShoulderClod

ShortPlate

StripLoin

TenderLoin

Brisket

Shan

k

Shan

kR ibeye Tenderloin Striploin Chuck

Eye roll

Marbling score 6-7

14 KG/B OX 10 KG/B OX 26 KG/B OX 24 KG/B OX

Marbling score 8-9


Marbling score 10-11


OUR CUTSfor Taj ima, Ohmi, Kagoshima, Miyazaki

R ibeye Tenderloin Striploin

TAJIMA • Marbling score 3-4 / 5

14 KG/B OX 10 KG/B OX 26 KG/B OX

OH M I • M a rb l i n g s c o re 3 - 4 / 5 - 6 / 7 / 8 - 9 / 1 0 - 1 1


KAGOSHIMA • Marbling score 3-4 / 5-6 / 7 / 8-9 / 10-11


MIYAZAKI • Marbling score 3-4 / 5-6 / 7 / 8-9 / 10-11



luxury beef

The “Japanese chrysanthemum” stamped only on beef that has been officially certified as Kobe

beef.Bronze cow statuette officially allows Giraudi to buy and sell Kobe Beef.

Official Kobe Beef import certificate by Giraudi

CERTIFIED REAL JAPANESE KOBE BEEF

CHUCK EYE ROLL

RIB EYE STRIPLOIN

TENDERLOIN

The striploin is considered a high-quality cut and is located behind the ribloin. Its meat is finely textured and tender. It holds its shape well and it is possible to obtain identically sized cuts making it ideal for steak.

The Rib Eye is thick and fine textured. It is often well marbled given it a full-bodied flavor. Perfect for steak, barbecue, sukiyaki, ...

The tenderloin or fillet, contains pratically no muscle and is characterized by its fine texture,

tenderness and low fat content.It accounts for only 2% of the entire dressed carcass and

it is a luxury item making it the most expensive cut.It is perfect for steak, barbecue, roast beef and carpaccio.

The Chuck Eye Roll is well-marbled, it is one of the more economical cuts of wagyu beef.

The meat is tender, tasty and making it perfect for sukiyaki and barbecuing.

50 YEARSof expertise and know-how in meat business (import, export & trading).

LEADER IMPORTER of american Black Angus beef in Europe.

90,000 TONSof meats sold per year (50% veal / 40% beef / 10% pork).

Contact

LARA MESSIEProcurement & Sales Director

GIRAUDI MEATS [email protected].:+ 377 93 10 42 42

74 bd d’Italie Bât E-F« Le Monte-Carlo Sun » - 98000 Monaco

Imported by

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Finest Meat - Giraudi Meats

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