{"id":15059,"date":"2025-04-12T09:00:25","date_gmt":"2025-04-12T02:00:25","guid":{"rendered":"https:\/\/newviet.vn\/2022\/04\/02\/chuyen-sau-kien-thuc-ung-dung-wagyu-a5\/"},"modified":"2025-04-15T17:42:41","modified_gmt":"2025-04-15T10:42:41","slug":"chuyen-sau-kien-thuc-ung-dung-wagyu-a5","status":"publish","type":"post","link":"https:\/\/newviet.vn\/en\/wagyu-a5-training-on-wagyu-japan\/","title":{"rendered":"Wagyu A5 \u2013 March Training on Japanese Wagyu\u2019s Unique Qualities and Applications"},"content":{"rendered":"\n

Recently, New Viet Dairy, in collaboration with supplier KEN WAGYU<\/a>, successfully organized an in-depth training program on premium Wagyu A5 beef for our sales teams in Ho Chi Minh City (March 14) and Hanoi (March 17).
This initiative is part of our core efforts to enhance product knowledge and empower our consultants to deliver optimal solutions to clients in the premium food sector.<\/p>\n

\"Training<\/p>\n

Summary of the In-Depth Wagyu A5 Training Program<\/h2>\n

The Wagyu A5 training program was designed to equip our staff with solid knowledge and effective consulting skills regarding this premium product. The content was divided into multiple modules, ranging from theory to hands-on practice.<\/p>\n

Origins and Rearing Process of Wagyu Cattle<\/strong><\/span><\/h3>\n

In this module, participants explored the history and development of the Wagyu breed, the unique cattle-raising methods in Japan, and the renowned Wagyu-producing regions such as Kagoshima, Miyazaki, and Fukuoka.The program highlighted the importance of a specialized feeding regimen in producing exceptional meat quality, characterized by a high Beef Marbling Score (BMS)\u2014a key factor that makes Wagyu A5 one of the most luxurious beef varieties in the world.<\/p>\n

\"Origins<\/p>\n

Wagyu Beef Grading System<\/strong><\/span><\/h3>\n

Wagyu beef is globally renowned for its refined flavor, exceptional quality, and high nutritional value. Its signature characteristics include a vibrant pinkish-red color and beautiful marbling throughout the meat.<\/p>\n

During the training, participants were introduced to the Wagyu beef grading system, which evaluates meat based on strict criteria including marbling, color, tenderness, firmness, and overall texture. The grading scale ranges from letters A to C and numbers 1 to 5, with A5 representing the highest possible quality<\/strong>.
This knowledge enables the sales team to confidently recommend the most suitable Wagyu products for clients\u2014meeting their needs, optimizing cost-efficiency, and ensuring high business performance.<\/p>\n

\"Wagyu<\/p>\n

Storage and Thawing Techniques<\/strong><\/span><\/h3>\n

Training on proper storage and thawing techniques is an essential part of the program. The team was instructed on standardized thawing methods to ensure the meat\u2019s quality is preserved throughout the preparation process. Proper storage methods help maintain the flavor and texture of A5 Wagyu beef, preventing any deterioration during storage.<\/p>\n

\"Storage<\/p>\n

Hands-on Experience and Cooking Methods<\/strong><\/span><\/h3>\n

To provide practical experience, staff members had the opportunity to directly handle and taste popular A5 Wagyu beef cuts such as Ribeye, Striploin, Tenderloin, and Chuck Short Ribs. The team was also guided through suitable cooking methods, including yakiniku, steak, shabu-shabu hotpot, and sukiyaki. This session offered the team a real-world understanding of the beef\u2019s quality and how to apply it in different culinary dishes.<\/p>\n

\"Experience<\/p>\n

Q&A and Product Consultation Guidance<\/strong><\/span><\/h3>\n

In the final part of the training program, experts from KEN WAGYU addressed questions from the sales team regarding the practical applications of A5 Wagyu beef in high-end restaurants, as well as how to optimize the trimming process of the Chuck Short Ribs to maximize product efficiency.<\/p>\n

Enhancing Knowledge and Expertise to Meet Premium Food Demands<\/h2>\n

The training program not only delivered valuable technical knowledge from leading industry experts but also equipped New Viet Dairy<\/a>\u2019s staff with the essential skills to provide more accurate and effective consultation to clients. This enables us to offer optimal solutions tailored for premium business models.<\/p>\n

New Viet Dairy remains committed to organizing in-depth training programs to continuously improve both product quality and consulting services. Stay tuned to our website and fanpage for upcoming training events!<\/p>\n

Explore our premium A5 Wagyu beef selection at:https:\/\/newviet.vn\/en\/wagyu-a5\/<\/a><\/span><\/span><\/span><\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Recently, New Viet Dairy, in collaboration with supplier KEN WAGYU, successfully organized an in-depth training program on premium Wagyu A5 beef for our sales teams in Ho Chi Minh City (March 14) and Hanoi (March 17).This initiative is part of our core efforts to enhance product knowledge and empower our consultants to deliver optimal solutions […]<\/p>\n","protected":false},"author":5,"featured_media":14837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[589],"tags":[1817,1818,1819,1820,1821,1816,818],"class_list":["post-15059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-event","tag-foodservicesolutions-en","tag-kenwagyu-en","tag-wagyua5-en","tag-wagyujapan-en","tag-premiumbeef-en","tag-meatexpert-en","tag-newvietdairy-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/newviet.vn\/en\/wp-json\/wp\/v2\/posts\/15059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newviet.vn\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newviet.vn\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newviet.vn\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/newviet.vn\/en\/wp-json\/wp\/v2\/comments?post=15059"}],"version-history":[{"count":3,"href":"https:\/\/newviet.vn\/en\/wp-json\/wp\/v2\/posts\/15059\/revisions"}],"predecessor-version":[{"id":15105,"href":"https:\/\/newviet.vn\/en\/wp-json\/wp\/v2\/posts\/15059\/revisions\/15105"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newviet.vn\/en\/wp-json\/wp\/v2\/media\/14837"}],"wp:attachment":[{"href":"https:\/\/newviet.vn\/en\/wp-json\/wp\/v2\/media?parent=15059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newviet.vn\/en\/wp-json\/wp\/v2\/categories?post=15059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newviet.vn\/en\/wp-json\/wp\/v2\/tags?post=15059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}