AWA Blog post:
On the first day of the American Wagyu Association Annual Meeting, Watanabe-san made Yakiniku Washugyu using SPB 7dn ribeye. It was well-received by AWA conference participants and was praised for how well the seasoning and sauce brought out the meat’s umami flavor.
On the second day of the meeting, we studied more about the importance of collecting data and developing reliable EPDs, and nutritional strategies. Watanabe-san made 3 appetizers for the attendees to try: Japanese Hamburg, Tenderloin with a bonito sauce and spinach, and Tri Tip carpaccio. Attendees enjoyed the Japanese-inspired flavors and gave positive feedback.
On the third day of the annual meeting, there was a presentation regarding the new and upcoming technology, the MIJ Camera, which shows potential for increasing the accuracy of grading, especially for Wagyu cattle carcasses. We also attended presentations on genetics, feeding management, reproductive management. For the Gala at the end of the American Wagyu Association Annual Meeting, Watanabe-san made Wagyu Sushi. It was a new and interesting take on sushi that delighted attendees.
