After Japan & Australia: Wagyu Goes Global

After Japan & Australia: Wagyu Goes Global

When people hear “Wagyu,” its birthplace Japan springs to mind, along with Australia – now the world’s second largest Wagyu producer. But over the past two decades, Wagyu cattle have been raised in many other parts of the globe. And while purists still swear by Kobe or Mishima, the Wagyu gene pool has officially gone global.

United States

One of the earliest adopters of Wagyu genetics outside Japan. Starting in the 1970s, full-blood Wagyu bulls and heifers were exported to the U.S., until Japan declared them a national treasure and closed exports. These animals were cross-bred with Angus cattle to create what is now widely marketed as “American Wagyu”, a hybrid typically consisting between 50 to 75% Wagyu. Known for decent marbling, but also for a bolder, beefier flavor that Americans tend to prefer. The cattle are usually grainfed for 400 – 500 days, offering consistency in size, texture, and affordability.

Chile

Chile is not often associated with Wagyu, but its pristine conditions and strong animal health infrastructure have made it a rising star in Wagyu. The country began importing Wagyu genetics in the early 2000s and focused on full-blood and F1 (50% Wagyu) crosses, typically with Angus or Hereford cows. What makes the product stand out is its environment. With access to clean water, temperate climate, and vast pastures, Chile can offer a low-stress life for cattle, which contributes directly to meat quality. Some Chilean producers are also experimenting with hybrid feeding programs that mix pasture and grain, hoping to strike a flavor balance between grass-fed brightness and grain-fed richness. Chile’s free trade agreements have also helped position it as a Wagyu exporter to the U.S., China – and even Japan.

United Kingdom

Wagyu farming in the UK is still niche, but it’s growing steadily among artisanal producers aiming to bring something different to the premium beef market. Most UK Wagyu is raised by small-scale farmers using either full-blood or high-percentage Wagyu crosses with native British breeds like Dexter or Shorthorn. These cattle are often grass-fed or reared on mixed rations with minimal grain. As a result, UK Wagyu can be leaner than Japanese product, but often carries stronger flavor with a provenance appeal. Producers focus on traceability, animal welfare, and breed integrity.

South Africa

South Africa’s beef industry has been built around native breeds like Bonsmara and Nguni, but Wagyu cattle have found a stronghold among producers looking to differentiate in export markets and high-end retail. The South African Wagyu Society was founded in 2014, allowing farmers to import full-blood genetics and to register cattle through a formal traceability program. Most producers rear their Wagyu on grain-based diets, with slaughter weights and marbling scores similar to those in the U.S. or Australia. South African Wagyu is now beginning to show up in Europe, the Middle East, and even parts of Asia.

Canada

Canada’s cattle industry is robust, and its embrace of Wagyu has been quiet but determined. Like their U.S. counterparts, Canadian ranchers often work with cross-bred Wagyu-Angus animals. But a small yet growing number of full-blood herds exist in Alberta and British Columbia. Canada’s cold climate presents both challenges and benefits. Harsh winters encourage farmers to house and carefully manage their herds, leading to close control over feeding, health, and growth. The result is beef that’s richly marbled, tender, and increasingly respected on the export scene. Canadian Wagyu producers are working to position their beef as a cold-climate delicacy, meaning distinctive in flavor, sustainable in scale, and aimed at premium retail and restaurant channels.

Other Notables

  • Germany and Poland have small Wagyu breeders, focused on local markets and chef collaborations.

  • Taiwan & South Korea have built up domestic Wagyu-style beef programs, using imported genetics and similar feeding regimens.

  • Argentina, known for its grass-fed steaks, is experimenting with Wagyu-Angus crosses. Marbling remains a challenge though with traditional pasture feeding systems.

  • New Zealand produces both full-blood and cross-bred Wagyu, often marketed as a grass-fed alternative with ethical branding.

Final Bite

Japan will always be the spiritual home of Wagyu, and Australia its largest international ambassador. But the category is no longer a two-player game. As consumers become more educated, the nuances will become part of the conversation, not just an afterthought. And that’s a good thing—for chefs, for diners, and for the breed itself.

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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED

Reprinting, reposting & sharing allowed, in exchange for a backlink and credits

Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.

We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:

https://ChurrascoPhuket.com/

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Tasting Georgia: The Cradle of Wine

Tasting Georgia: The Cradle of Wine

In the heart of the Caucasus Mountains, bordered by Russia to the north and Turkey to the south, lies a small country with an outsized legacy in the world of wine: Georgia. It’s not only one of the oldest wine-producing regions in the world, but also home to a uniquely traditional style of winemaking that continues to influence vintners across the globe.

Where Wine Was Born

Archaeological discoveries in Georgia have reshaped our understanding of viticulture’s origins. In 2017, excavations in the Kvemo Kartli region unearthed 8,000-year-old pottery fragments containing traces of tartaric acid and grape pollen, evidence of the world’s earliest known winemaking. These findings pushed back the global wine timeline by nearly a thousand years, confirming Georgia as possibly the true cradle of wine. But beyond the artifacts lies a living tradition, because for thousands of years, wine has been deeply embedded in Georgian culture, religion, and hospitality. Wine is poured at every supra (feast), raised in elaborate toasts led by a tamada (toastmaster), and viewed as a bond between people, land, and history.

The Qvevri Fermentation Method

What sets Georgian winemaking apart is the continued use of Qvevri. large, egg-shaped clay vessels buried underground. Grapes are crushed and placed into these amphora-like containers along with their skins, stems, and seeds, then sealed and left to ferment naturally for months. This ancient technique not only predates modern barrels but also imparts distinct textures and earthy complexity to the wines. Qvevri winemaking is now UNESCO-listed as part of Georgia’s cultural heritage, and its revival has inspired a wine movement that preserves low-intervention practices.

Indigenous Grape Varieties

Georgia is home to more than 500 indigenous grape varieties, a diversity unmatched by any other country. While only a fraction are used commercially today, the most prominent include:

  • Rkatsiteli – A versatile white grape known for its crisp acidity and compatibility with Qvevri aging. Often citrusy, herbal, and mineral-driven.

  • Saperavi – Georgia’s flagship red, and one of the rare teinturier grapes with red flesh. Deeply colored, full-bodied, and capable of long aging.

  • Mtsvane – A fragrant white grape that balances floral aromatics with good acidity.

  • Kisi – Often used in amber (orange) wines, offering rich stone fruit, honey, and spice notes.

Wine Styles

Georgian wines come in three main forms:

  1. White wines, typically made from Rkatsiteli or Mtsvane, ranging from fresh and fruity to structured amber wines made in qvevri with extended skin contact.

  2. Red wines, dominated by Saperavi, can be dry, semi-sweet, or aged, with powerful dark fruit and robust tannins.

  3. Amber wines, often confused with orange wines, are made by fermenting white grapes with their skins in qvevri, resulting in wines with tannic grip, oxidative depth, and unique flavors.

In addition, regions like Khvanchkara and Kindzmarauli are known for their naturally semi-sweet reds, a nod to the Soviet-era palate that still finds fans today.

Top Producers

Georgia’s wine renaissance has seen both ancient methods and modern excellence thrive side-by-side. Here are five producers leading the charge:

  1. Pheasant’s Tears – A pioneer of the natural wine revival, using only indigenous grapes and traditional qvevri methods in Kakheti.

  2. Teliani Valley – One of Georgia’s largest and most consistent producers, offering a range of traditional and modern styles.

  3. Shumi Winery – Known for experimental blends and the preservation of rare grape varieties.

  4. Lopota Estate Winery – A boutique producer tied to a luxury resort, combining modern precision with qvevri heritage.

  5. Château Mukhrani – Reinvigorating a 19th-century royal estate, Mukhrani blends history with high-end winemaking and European flair.

Image Credit: https://gwa.ge (Georgia Wine Association)

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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED

Reprinting, reposting & sharing allowed, in exchange for a backlink and credits

Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.

We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:

https://ChurrascoPhuket.com/

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Shaken, Not Shelled: Egg-Free Cocktail Foam

Shaken, Not Shelled: Egg-Free Cocktail Foam

That smooth, cloud-like foam on a classic Whiskey Sour or Gin Fizz has always been one of cocktail culture’s visual and textural signatures. Bartenders have relied on egg whites to create it, but today are moving away from it, not just for convenience, but for safety, consistency, and broader appeal.

Why Skip the Egg?

Raw egg whites do the job well, but they have drawbacks. The risk of salmonella, especially in warmer environments or when cold storage isn’t ideal, is a real concern. And from a service perspective, using eggs slows things down. There’s separation, potential spoilage, and clean-up to deal with. There’s also the matter of dietary restrictions. Egg whites aren’t vegan, and they’re off-limits for those with allergies or certain religious or ethical concerns. With customer preferences evolving, offering an inclusive drink list is no longer just a nice-to-have. It’s expected.

Modern Foaming Agents

In place of egg whites, bartenders are turning to purpose-made cocktail foamers. These are liquid or powdered products, designed to create a stable, long-lasting foam with little fuss. Just a few drops or a small scoop is enough to get that same creamy layer, minus the egg. Their appeal is easy to understand:

  • Shelf-Stable: No refrigeration needed, and most products last months once opened.

  • Safe and Clean: Less risk of contamination. No shells, no mess, no odors.

  • Vegan-Friendly: Works for nearly every guest, whether for health, ethical, or religious reasons.

  • Reliable: Eggs vary from one to the next, so modern foamers produce consistent results.

  • Faster Workflow: No separation or emulsification needed. Just shake and pour.

  • Presentation: The foam is tighter and more stable, often preferred for presentation, especially in high-volume service where drinks need to look sharp longer.

Brands Worth Knowing (Alphabetical)

  • Fee Foam – From the same company behind Fee Brothers bitters; easy to use and widely available.

  • Foamee – A liquid foamer known for producing dense, long-lasting foam.

  • Ms. Better’s Miraculous Foamer – A popular choice in craft bars, vegan and shelf-stable.

  • Versawhip – More common in the culinary world, but also used in bars for custom foams and emulsions.

  • Wonderfoam – A newer, plant-based product designed specifically for cocktail applications.

Swapping eggs for one of these doesn’t mean compromising. For bars, it’s a smart way to deliver better and safer drinks faster to more people.

Image Credit: https://www.diageobaracademy.com

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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED

Reprinting, reposting & sharing allowed, in exchange for a backlink and credits

Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.

We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:

https://ChurrascoPhuket.com/

#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu

Know Your Grape: Silvaner (Sylvaner)

Know Your Grape: Silvaner (Sylvaner)

Sylvaner doesn’t try to impress with flashy aromas or bold flavors. Instead, it offers quiet charm — clean, balanced, rooted in the places it grows best. Once one of the most planted white grapes in Germany, Sylvaner has slipped into the background, but it’s never gone completely away. In the right hands and soils, it can still produce food-friendly and distinctive white wines in Europe.

Where It Comes From

Despite myths tying it to Transylvania, modern DNA testing shows it’s a cross between Traminer and a nearly forgotten Austrian variety called Österreichisch-Weiss. First recorded in 1665 in Austria, it quickly made its way into Germany and later into France and Switzerland.

For a long time, Sylvaner was widely planted in Germany, especially before Riesling took over as the country’s signature grape. In the mid-20th century, it suffered a reputation hit during the era of bland, bulk wines, but in Franken and Alsace, it quietly held on.

Where It’s Grown Now

  • Franken (Germany): Grown on limestone soils, Franken Sylvaner can be dry, focused, and sometimes even age-worthy. Look for it in the squat, round Bocksbeutel bottles.

  • Alsace (France): Often overlooked in favor of Gewürztraminer, Alsatian Sylvaner is lean, mineral, and good with local dishes like onion tart.

  • Valais (Switzerland): Known there as Johannisberg, Swiss Sylvaner can be broader, fuller, and sometimes sweet.

  • Austria: Small plantings remain, especially in Lower Austria. Now now more of a curiosity than a staple grape.

What It Tastes Like

Sylvaner wines are typically dry and medium-bodied. They often show notes of green apple, pear, fresh herbs, and sometimes a touch of white pepper or hay. The acidity is usually moderate, and shows texture and balance rather than aromatics. Good Sylvaner from limestone-rich soils also carries a clean, stony character—a kind of quiet minerality that shows especially well with food.

Styles and Uses

  • Everyday Dry White: Crisp, clean, and easy to drink young.

  • Site-Driven Wines: In Franken, Sylvaner from old vines and top vineyard sites can be complex and built to age.

  • Off-Dry and Sweet: Rare, but in Switzerland and some parts of Alsace, they exist, usually in better vintages with late harvest or botrytis.

Sylvaner will never have the glamour of Chardonnay or the perfume of Sauvognon Blanc, but it rewards with subtlety. It’s a grape with local roots and quiet personality, and worth getting to know.

Image Credit: https://www.wine-searcher.com

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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED

Reprinting, reposting & sharing allowed, in exchange for a backlink and credits

Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.

We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:

https://ChurrascoPhuket.com/

#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu

Restaurant Business: QR Code Matters

Restaurant Business: QR Code Matters

A few years ago, most people (including me) didn’t know what on earth a QR code was. Now, you’ll find them front and center on restaurant tables across the world, often taking the place of traditional menus entirely. They’re simple: scan the square, scroll the menu, place your order. For restaurant owners, QR menus seem like a no-brainer. They save staff, money, they cut down on waste and speed up service. But while they’ve made life easier in some ways, they’ve also changed the dining experience in ways that aren’t for the better.

Real Business Benefits

First off, they’re cheaper. No more printing new menus every time you update prices or run out of a dish. You can make changes instantly, which is especially helpful for places with seasonal ingredients or daily specials. They also reduce staffing, since customers can browse and even order without waiting for someone to come by. That’s huge at a time when it’s tough to find and keep good front-of-house staff. In fast-casual spots or busy cafes, it keeps things moving and frees up employees to focus on other tasks.

There’s also the data. QR menus can show what people are clicking, how long they spend looking, what they skip, and what they order. That kind of insight can help you tweak your offerings or push certain dishes more effectively. Plus, digital menus can include nice extras, such as photos of dishes, allergen info, multiple language options, even wine pairings. From an operational standpoint, there’s a lot to like.

Something’s Missing

The biggest issue is that they take the soul out of the dining experience. The moment someone pulls out their phone, it shifts the vibe. Instead of settling in and engaging with the space or the people at the table, guests are staring at screens. The simple, human interaction of handing over a menu or walking someone through the specials is gone, gone, gone.

That small talk with a server? The chance for a recommendation, a story behind the dish, a bit of warmth? It disappears when a phone takes over the job. And that matters. In hospitality, those moments are what set great restaurants apart from the forgettable ones.

QR menus also miss upselling opportunities. A seasoned server can read a guest’s mood and suggest a great glass of wine or a dessert to share. A screen, no matter how well designed, doesn’t have that touch, unless in one of those dreaded pop-up screen. Yikes!

The Fast Food Vibe

There’s also the problem of “scroll fatigue.” Without a server guiding the experience, some guests get lost in endless lists of items, especially if the interface is cluttered or hard to navigate. A physical menu offers focus, and a human tactile experience. A digital one feels like you’re shopping online rather than enjoying a meal out. And that’s before you factor in bad Wi-Fi, poor lighting, or a phone running low on battery. It’s not just an inconvenience, it throws off the whole rhythm of a special night out.

Not For Everyone

Older diners, folks with visual impairments, and people who just want to unplug for a bit feel alienated when QR menus are the only option. Even tech-savvy guests might find them annoying when they’re forced to scan just to order a glass of water. And when digital ordering systems handle everything from the menu to the bill to the feedback form, the whole thing starts to feel less like dinner and more like a transaction at a fast food outlet. In fact, some countries and cities are now looking at making printed menus mandatory again. Just to make sure restaurants stay accessible and welcoming to everyone.

The Middle Ground

None of this though means QR menus are bad across the board. In the right setting, they improve efficiency. But restaurants need to be thoughtful about how and when they use them. The sweet spot? Give people options. Let guests choose whether they want to browse on their phones or hold a printed menu. Use digital menus as a support tool, not a replacement for staff. That way, you keep the tech benefits without losing the personal touch. Some restaurants even train servers to walk guests through the QR process and still offer suggestions and insights. Others use QR codes just for payment or special offers, keeping the rest of the service traditional.

Technology should support hospitality, not replace it. The best restaurants don’t just serve food, they create moments and memories by making people feel looked after. If we let convenience take the wheel completely, we risk losing the very thing that brings guests back again and again.

Image Credit: https://www.churrascophuket.com/menus

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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED

Reprinting, reposting & sharing allowed, in exchange for a backlink and credits

Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.

We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:

https://ChurrascoPhuket.com/

#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu