F&B operators encouraged to explore more cuts of Japanese Wagyu
KUALA LUMPUR: Malaysian food and beverage (F&B) operators are encouraged to explore a wider range of Japanese Wagyu cuts in their dishes to make the premium beef more accessible to consumers.
Kuala Lumpur: Malaysian F&B operators are urged to broaden their use of Japanese Wagyu cuts in their cuisine to make the premium beef more accessible to consumers, according to Japan External Trade Organisation (Jetro) Kuala Lumpur managing director Koichi Takano. While food operators typically favour premium cuts like tenderloin and sirloin, Takano believes expanding the range of Wagyu cuts can introduce new ways of enjoying the beef.
With more Malaysians becoming familiar with Japanese Wagyu, expanding its availability through various cuts will allow it to be served at a wider range of food establishments. The B2B trade seminar, organized by Jetro Kuala Lumpur in collaboration with halal-certified Japanese Wagyu supplier Zenrich Allied Sdn Bhd and Kurohana Wagyu Export Promotion Consortium, aims to promote the use of Japanese Wagyu in the food sector.
As the largest single food and agricultural export category from Japan to Malaysia by value, Japanese Wagyu exports to Malaysia have been steadily increasing on a year-over-year basis, making the Malaysian market increasingly significant for producers and suppliers from Japan.
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