Edible Toronto

Worldly Wagyu, From Ontario

• Photo by Tara Walton

• Alfalfa fields surround Wagyu Sekai farm in Puslinch, Ont. It’s one of the few Canadian farms raising Japanese Wagyu cattle, their meat prized for its intense marbling and flavour.

• Ken Kurosawatsu’s father bought four pregnant Wagyu cows in Japan in 1994, just before the country banned live-cattle exports. He went to work for the company that sold his father the cows before coming back to Canada and joining Wagyu Sekai.

• The cattle are sent to market at a rate of two every two weeks, but meat sales are a secondary arm of Wagyu Sekai, which translates to Waygu World. Known for its advanced genetics, Wagyu Sekai's primary income is from exported genetic materials.

• An old TTC Red Rocket streetcar.