Oya Kenji respectfully takes a bow. The enthusiasm of the gastronomer who certainly is not prone to excessive emotionality is real. Kenji who runs restaurants in Munich and his home country Japan said: “ We can tell exactly who breeds wagyu cows outside of Japan, because we are looking for an appropriate partner. It was Mister Krätz who convinced us with his passion, his detail-filled preparation and implementation of his wagyu concept. “ A praise coming from a very experienced man, which truly makes us curious about the history behind the Bavarian Wagyu made by Sepp Krätz. The story began approximately six years ago. At that time, the top gastronomer and wiesnwirt who runs the gastronomies Andechser am Dom and Hippodrom was seized and overwhelmed by the passion for the noble Wagyu race. Therefore, he decided to travel to the leading breeders in Japan, the USA and Australia. His plan to breed an Upper Bavarian Wagyu calf by inserting embryos of the noble Japanese race into native cows fortunately succeeded in December in 2010 for the very first time. This truly was a wonderful Christmas present for Sepp Krätz, which also meant a return to his roots since he once underwent an apprenticeship in butchering and grew up with agriculture from the cradle.
Delighting every passionate cattle breeder and looking delighted themselves, approximately 150 thoroughly well-nourished and healthy-looking cows by now are marching on Mister Krätz’ pasture and outdoor enclosure in Eresried near Munich. Krätz: “The only drop of bitterness to me is the day they have to be butchered. Over many months, I built a relationship with the animal, which makes the moment painful when it has to be carted off. “After circa 28 months however it is about time for the animal to be butchered. By this time, the wagyu reached a dressed weight of 600 to 700 kilograms. Recently, Krätz equipped with breeding station with several web cams. Krätz: “In this way, I can observe them from my office in Munich and I always know if they are okay. “ In his new Andechser am Dom the noble protein can be acquired in alternating creations which you can pick on the menu: From the burger to the filet. Everything can be used and processed since the cows are not allowed to be given antibiotics for instance.
The quality of the Upper Bavarian Wagyu already is the topic of many conversations in the capital city. For this reason the Lagger Group (including Lutter and Wegner, “Gendarmerie”) ordered two whole cattle from Krätz. The executive chef of the Laggner Group Rolf Schmidt visited the breeding station in Eresried beforehand and was amazed. Schmidt: “It was the small details above all which appealed to me. The cattle are brought to the pasture for instance before being butchered just to prevent stress. Furthermore, not more than four animals are butchered a day. You can tell immediately that they are content because they are incredibly cuddly. This is no wonder as they get wellness deluxe treatments.” After butchering the cattle at a butchery trusted by Krätz situated in the neighborhood, the beef initially is stored for three weeks at a temperature of 2°C before it is transported to Berlin.
Schmidt: “In the end, we could process the entire cow, be it roulades, hanger steaks or filets. It was an adventure and the feedback of the customers was excellent. “In September Schmidt wants to order two cattle once more. Schmidt: “Just in time for our menus in October at Lutter und Wegner, the Gendarmerie or the Fischerhütte. At our new restaurant on Sylt the Sturmhaube the wagyu burgers are served.” What are the plans of the wagyu master Krätz? Krätz: “In November I’m going to Argentinia, Texas and Japan for further education for a few weeks. In January I’m presenting my cattle on the fair Die Grüne Woche in Berlin.” Before then, the Oktoberfest is on the agenda. But the Hippodrom already ordered a Wagyu. A tip for the hungry: His Wagyu burgers stall before the tent. jw
German Wagyu Campus, Weinstraße 7, 80333 München; Tel. +49 (0)89 – 24292940 kraetz@german-wagyu-campus.de
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