Published on June 20th, 2022 | by Dr. Jerry Doby


Celebrating Wagyu Day on June 21st; The King of Beef Day

Wagyu, a Japanese word that translates simply to ‘cow,’ refers to one of four Japanese beef cattle breeds. Matsusaka beef, Kobe beef, Yonezawa meat, Mishima beef, Omi beef, and Sanda beef; Wagyu beef is available across the Japanese markets under various local names. The fat content in this type of beef is higher than any other meat varieties in the market due to less pasture and increased feed use, resulting in larger, fatter cattle. The increased fat percentage and marbled insides make the meat literally melt in your mouth, adding to the otherworldly taste. For those wanting the best tasting beef for a hot grill, Wagyu is a highly demanded commodity worldwide.

The United States has a national steak day on March 14th, but Steve Haddadin, an avid steak connoisseur, looks to dedicate June 21st, his birthday, to celebrating National Wagyu beef day across America. He was disappointed that there wasn’t a day dedicated to celebrating Wagyu, and he took it upon himself to make that happen. The call to celebrate National Wagyu Beef Day is unprecedented. The Wagyu beef, regarded as a treat worldwide, fails to receive acclaim and is yet to be celebrated. It is not only a consumable item enjoyed while dining out, but it can also be a part of an at-home dining experience with your loved ones. 

Steve Haddadin looks to celebrate diversity in the USA with a new perspective by expanding the public’s accessibility to Wagyu Beef, a delectable delicacy. To highlight the importance of this legendary meat, the June 21st celebrations will introduce various ways to enjoy the prestigious grade meat. The event will also educate the consumers about a proper certification to authenticate the specific cut. This certificate informs the consumer of its origin, including the type of cow, how it was raised, and the meat age. Through the Japanese carcass verification bureau website, a user will be able to determine whether the Wagyu beef on their plate is genuine using the 10-digit cattle ID number on the certificate. A user who may not be able to read Japanese should use a google translate plug-in to navigate. When dining, you can request the chef to provide a copy of the authentication certificate. According to Haddadin, most steakhouses do not voluntarily provide it, so most people are unaware of the authentication. “Some steakhouses provide you with a copy that you can take home. When I received my first Wagyu authentication certificate at Hyde Park Prime Steakhouse in Columbus, I began collecting them.” Haddadin added, “When ordering wagyu, make sure to tell your server to provide a copy of the certificate. Most steakhouses only have 1 copy, so if you want to take it home, ask them to make a copy of it to take home.” 

Steve Haddadin wants every American to relish even the smallest moments and enjoy the good life we have all wanted but never lived. Cultural diversity is a great thing to encounter, and celebrating a variety of food always helps bring a smile to people’s faces. Haddadin looks forward to public support in turning his dream into a reality. 

The Wagyu beef day will be an occasion to enjoy as it will bring together the beef lovers to celebrate and make new memories while chomping down on delicious Wagyu. Bonding over Wagyu shall become a new norm celebrated yearly on June 21st if Haddadin’s sincere efforts bear fruit.



About the Author

Editor-in-Chief of The Hype Magazine, Media and SEO Consultant, Journalist, Ph.D. and retired combat vet. 2023 recipient of The President's Lifetime Achievement Award. Partner at THM Media Group. Member of the U.S. Department of Arts and Culture, the United States Press Agency and ForbesBLK.

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