Food Japanese beef to start flying into Australia

02:57  06 june  2018
02:57  06 june  2018 Source:

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Japanese fresh beef can be imported into Australia after it met the requirements of a biosecurity review.© Provided by Fairfax Media Pty. Ltd. Japanese fresh beef can be imported into Australia after it met the requirements of a biosecurity review. Cancel that flight to Tokyo. Australians can soon stick a steak knife into Japanese wagyu without stepping offshore. But the idea of Japanese meat on our tables is dividing our chefs and restaurateurs.

The green light has been given to import fresh beef from Japan. Dr Allen Sheridan, from the Department of Agriculture and Water Resources, says: "The Japanese have undertaken a biosecurity review and it has met requirements."

Meat importer and exporter Clayton Wright, from Clover Valley Meat Company, says he will bring the product in and has already received positive feedback from leading local chefs, including Tetsuya Wakuda. He says it is like comparing Australian wines with French.

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"It is intense in favour, it won't be for everyone. But it'll lift the overall standard and quality in the marketplace," Wright says.

Peter Petroulas, the owner of GPO steakhouse Prime, is keen to put the Japanese product on the menu: "We believe we offer the best meat available ... so if something better or different was available we would rearrange or extend our wagyu offering."

Chef Jonathan Barthelmess, co-owner of Apollo and Cho Cho San restaurants, will look to use it at his restaurants for special occasions: "I really love Australian beef so it would be my preference to cook with it in Oz. Saying that, we use both Australian beef and Japanese wagyu at Apollo Ginza [in Japan] … I think they [the Japanese and Australian products] are too different to compare, both great in their own right."

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Osawa Enterprises supply Wagyu Beef to some most exclusive contemporary modern Australian and Japanese restaurants. Government gave Japanese Wagyu green light to be imported into Australia . We supply only the best.

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Chef Darrell Felstead, from Sydney's 3 Weeds, has handled some of the world's best meat in restaurants around the globe. "Obviously Japanese Kobe-wagyu is an incredible product, but our farmers are what Australia is all about. We need to support them. I think we've got it covered."

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