Global Pratama Wijaya Brings the First-Ever Halal Certified Hida Hagiwara Wagyu to Indonesia: A New Standard in Japanese Wagyu

PT Global Pratama Wijaya (GPW) proudly announces a historic moment in Indonesia’s Japanese wagyu market with the introduction of Halal-certified Hida Hagiwara Wagyu. Known for its exceptional marbling, buttery texture, and rich, melt-in-your-mouth flavor, Hida Beef has long been regarded as one of Japan’s finest Wagyu Brands. This exclusive wagyu, brought to Indonesia through GPW’s partnership with Yoro Meat, represents a new chapter in luxury beef offerings for the culinary industry.

A First for Indonesia

This marks the first time that Hida Beef—and more specifically, the Hida Hagiwara brand—has been introduced to the Indonesian market. Certified Halal for local consumers, Hida Hagiwara Wagyu brings together tradition, quality, and exclusivity, offering an unparalleled dining experience.

Dian Paramita, Managing Director of GPW, shared her excitement about this milestone:
"Bringing Hida Beef to Indonesia is one of our most exciting ventures to date. For the first time, Indonesian consumers, especially those seeking halal-certified premium beef, can experience the luxury and craftsmanship of Hida Wagyu. This collaboration with Yoro Meat and Hida Hagiwara allows us to offer something truly special and sets a new standard for luxury beef in Indonesia."

Hida Hagiwara – A Legacy of Excellence

The Hida Hagiwara brand is celebrated for its unmatched quality and exclusivity within the world of wagyu. Hida Beef, a highly renowned Japanese wagyu raised in Gifu Prefecture, is known for its exceptional marbling, tenderness, and rich flavor. Hida Hagiwara Gyu elevates this distinction even further, boasting a direct lineage from the legendary Yasufuku J930, the bull that produced the original Hida Beef over 40 years ago. Born in 1980 and regarded as the "most well-balanced bull of all Wagyu," Yasufuku J930 created a world-renowned legacy, known for superior marbling and melt-in-your-mouth texture.

At Hida Hagiwara, 90% of the cattle carry the genetics of Yasufuku J930, ensuring that the exceptional traits that made Hida Beef famous are preserved through meticulous breeding and selection. This commitment to maintaining the Yasufuku lineage guarantees that every cut of Hida Hagiwara Wagyu reflects the highest standards of Japanese wagyu, continuing the legacy of one of the most important bloodlines in wagyu history.

Butchery Training Centre Officially Opens Intermediate Class to the Public

The Butchery Training Centre (BTC), renowned as one of the pioneers of butchery education in Indonesia, proudly announces that its Intermediate Class originally available exclusively to B2B clients such as restaurants, hotels, and retail outlets is now open to the public. This move is part of BTC’s ongoing mission to nurture skilled butchers across the country, ensuring that those with a passion for the craft can access top-tier training, whether they are individuals or part of an F&B team.

The Intermediate Class offers a more in-depth, hands-on technical learning experience for individuals who are eager to advance their butchery skills. It is tailored not only for those with basic knowledge but also for anyone seeking to dive deeper into the art of butchery. The curriculum is designed to meet the demands of the evolving food industry, blending practical and theoretical learning that equips participants with the skills to excel in professional kitchens or even launch their own FnB businesses.

Shinta Kencana, BTC Course Counsellor & Coordinator, expressed her enthusiasm about opening this class to a broader audience.
"We’ve received increasing interest from individuals who want to elevate their butchery skills. By opening this class to the public, we’re creating opportunities for more people to deepen their knowledge and refine their techniques. It’s an exciting step for BTC, and we’re thrilled to share it with a wider community."

The Intermediate Class covers a comprehensive range of topics that go beyond the basics. This program emphasizes a highly interactive and hands-on learning approach, where participants are actively involved in every aspect of the training. Under expert guidance, students will gain practical experience that is directly applicable to real-world butchery. The training module includes :

1. Workplace Health & Safety (K3): Ensuring that students understand the importance of safety in the workplace, from handling tools to maintaining a hygienic environment.
2. Knife Maintenance & Sharpening: Teaching proper care for knives and sharpening techniques, which are crucial for precision and efficiency in butchery.
3. Knife Use, Slicing Machine, Wrapping & Vacuum: Training on how to use various tools effectively, including slicing machines and vacuum sealing for product preservation.
4. Meat Cutting, Trimming & Its Variations: Covering different cuts of meat, trimming techniques, and variations for different types of products, tailored to customer needs.
5. Use of Butcher String, Arranging & Labeling: Learning how to properly tie cuts with butcher string, arrange them for presentation, and label products accurately for sales or storage.
6. Utilization of Trimmings & Process Recording: Maximizing the use of all trimmings and keeping detailed records of processes, including trimmings, fat, and yield tabulation ensuring efficiency and profitability.
7. Hygiene, Sanitation, and Grilling Products: Maintaining the highest standards of cleanliness in the workspace, along with mastering the grilling of meat products for consistent quality.

Charlos Lalack, Director of BTC, highlighted the significance of expanding the course to a wider audience:
"Opening the Intermediate Class to the public is a big step in our mission to advance the butchery profession in Indonesia. This program not only trains butchers to master advanced skills, but it also prepares them to apply these skills in real-world settings. We’re excited to see individuals, not just businesses, take advantage of this opportunity."

The Intermediate Class was initially designed for businesses to improve the skills of their in-house teams, but due to growing demand, BTC has now made this specialized training accessible to the public.

Butcher Wahyu, BTC’s Certified Trainer and Indonesia’s first contender for the World Butchers' Challenge 2025, spoke about the importance of the skills taught in the Intermediate Class:
"This class is where students really hone their skills. We teach them not just how to cut meat purposefully but how to manage the entire process, from maximizing yields to maintaining sanitation. These are the skills that set a great butcher apart from the ordinary butchers.”

With hands-on training and industry-standard knowledge, BTC’s Intermediate Class ensures that students leave with the practical skills needed to thrive in the butchery profession, whether they are working in restaurants or retail outlets, or pursuing entrepreneurial ventures.

Grand Launching Bass Strait in Bali Grand Launching Bass Strait in Bali

PT Global Pratama Wijaya officially partnered with Lotus Food Services as an exclusive distributor of Bass Strait in Bali

The grand launching event was successfully held at The St. Regis Bali Resort Nusa Dua on October 25, 2022. Partnered with Lotus Food Services as the exclusive distributor in Bali, the event was followed by a sumptuous set-course dinner featuring the use of various specialty cuts from Bass Strait.

Sushi of Beef Tartare - “Rendang” spices beef croquet | Tataki of Flank Steak | Ultra rare Picanha | Op Rib Scotch Fillet | Plaga Lemon

In collaborative efforts, Chef Agung Gede as Executive Chef for The St. Regis Bali Resort - Nusa Dua - renowned as one of the most talented with the title of “Chef of the Year” from Bali’s Best Eats throughout the years - presented the best 5-dishes that night.

There’s a lot of our beloved partners from Victorian Government, Lotus Food Services, UD. Global Seafood, also many of luxury hotels, restaurants, and retails come to enjoy an array of special cuts presented by Bass Strait. Especially, Queenie Wang as Export Sales Manager for SE Asia at Greenham also came to Indonesia to celebrate together.

In this special event, PT Global Pratama Wijaya and Greenham decided chose Bali as the place for the initial launch with several considerations.

"We chose Bali to introduce this high quality beef because as is well known the target market in Bali is diverse, ranging from restaurants, hotels to beef lovers," said Queenie Wang and PT Global Pratama Wijaya at the Grand Launching Bass Strait.

We are excited how Bali is very welcoming Bass Strait beef as the newest and uniqueness from a different part of the best Southern Australia. We have Lotus Food Services as an exclusive distributor of Bass Strait beef in Bali. We also see the potential market for Bass Strait in Bali as a staple day to day steak. Grand Lucky - Bali as the first supermarket that supply Bass Strait beef.

JAKARTA BUTCHERS CHALLENGE JAKARTA BUTCHERS CHALLENGE

Meatcopedia is excited to announce the first-ever Jakarta butchers' challenge. This challenge is a wrap up to the end of season 1 of the Meatcopedia "No Waste Good Taste" challenge winners' announcement.

It has been a rewarding 12 months journey since Meatcopedia was created, and we thank all participants from retails, restaurants, and butcher shops across Indonesia in playing their parts to the success of this program.

Meatcopedia as a program is created with sustainability in mind. We strongly believe in the essence and commit to carry this program annually.

Jakarta butchers' challenge will mark the first ever in Indonesia, whereas the challenge itself is to stimulate how creative the chef and/or butchers are in transforming a whole loaf of selected cuts of beef into a themed display of value-added products and create creative recipes. Independent judges will score each team based on technique & skill, workmanship, product innovation, overall finish and presentation.

The first Jakarta Butchers’ Challenge event will be held at Universitas Pelita Harapan on Tuesday 14th June 2022, for professional & students. With Chef Vindex, Chef Stefu, and Chef Victor as a judge.

We are excited to see how the participants can implement the training they received in the "No Waste Good Taste Challenge". We also create an opportunity for student participants, with the vision that this butcher activity will be an eye opening on skills they can learn as well as potential professions they can consider to have upon their graduation. Of course not to forget that they can enjoy the process while learning.

Special Slow - Cooked Beef Special Slow - Cooked Beef

"This hearty entree is easy to prepare for Sunday dinner. While the beef is slow cooking, the cook has lots of time to attend to the other details. With mashed potatoes on the side, it’s comfort food for the cool months ahead." —Juli George, Grandville, Michigan

Ingredients

Directions

1. In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Sprinkle with Italian seasoning, salt and garlic; top with olives and tomatoes. Add broth and onions. Cook, covered, on low 6-8 hours or until meat is tender.
2. With a slotted spoon, remove beef and onions to a serving platter and keep warm. Pour cooking juices into a small saucepan; skim fat.
3. Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over beef mixture.

Nutrition Fact’s

1 serving: 332 calories, 20g fat (7g saturated fat), 111mg cholesterol, 551mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 34g protein.