It seems the President of the United States is enamoured with our meat — following Prime Minister Kevin Rudd’s historic visit to Washington this week, Queensland-based Pure Blue Meats will now exclusively supply Australian Wagyu to Blair House, Washington’s official state guest house.
A major international coup and one set to focus world attention on Australian beef, the supply deal was secured after President Bush, Prime Minister Rudd and a number of international diplomats dined on Australian Wagyu flown in by Pure Blue Meats this week.
Pure Blue Meats provides premium Australian Wagyu to both global and domestic markets and is owned and operated by Bill Rae, Phil Eastwood and Australian chef, Frank Correnti. “This is an important win for Australian beef and particularly for Australian Wagyu, increasingly being recognised as the best in the world,” said Rae.
“We will now supply our Personal Best Brand to Blair House through the White House, and it will be served to the most powerful people in the world. The kudos this carries for our company and Australia is tremendous, recognizing this product as the very best and thus appropriate to serve to world leaders.”
One of the next international leaders set to stay at Blair House is His Excellency Mr. Lee Myung-bak President of the Republic of Korea.
Rae said the company was also in the process of securing supply deals to other internationally known events including the Oscars. “While these supply associations are intrinsic to the success of Pure Blue Meats, the Australian beef industry and the Australian Wagyu industry, it is important that Australians know that the product being served in Washington is available in all areas of Australia.”
Pure Blue Meats’ Personal Best Brands
Pure Blue Meats provides premium Australian Wagyu to both global and domestic markets. The company recognised the many needs of Wagyu consumers worldwide and has released 6 new brands under the Pure banner.
The “Personal Best” brands are unique in many ways, one of which is the fact that it was one of the first Wagyu on the Australian market to be graded under the MSA™ grading system. All cattle are fed are variety of rations over 400 days. Over the last 100 days cattle receive their highest energy content. Cattle are kept on their grain rations until they reach their optimum carcass weight of 380-420kg.
Wagyu cattle are genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. Also known as Kobe-style beef, the meat from Wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavour, tenderness and juiciness, and thus a high market value.
Wagyu are able to marble without developing excessive amounts of surface subcutaneous fat which stays with the meat from cooking to plate. Wagyu beef with a MBS3 grading has a fat content of 8%, as the meat is cooked the fat melts with the finished product resulting in a fat percentage of 6%. Any product which has a fat content of less than 10% will be endorsed by the Australian Heart Foundation.
The superior flavour of Wagyu meat arises from the presence of a high amount of oleic acid a monounsaturated fat in the meat (these fats have the effect of lowering blood cholesterol). The fat is evenly distributed throughout the muscle, rather than being laid down as subcutaneous deposition — marbling. Wagyu cattle have the unique ability to marble more rapidly than any other breed found in traditional Australian herds. Marbling is influenced by both genetic and environmental factors. Scientists believe that the potential to marble is approximately of 35% hereditary origin.
For more information contact:
wagyu@purebluemeat.com.au
or visit www.purebluemeats.com.au