Japanese  Beef

The feature:Wagyu(Japanese Beef)

about 01

Wagyu, raised one by one like a part of the family

From their birth until shipment, Wagyu are given individual names and nurtured like a part of the family. The fine taste of Wagyu comes from the tender, loving care that goes into their breeding.

How Wagyu are raised

Wagyu calves stay at a farm up to 7 to 10 months after the birth and will be sent to the calf auction market, after which they are fattened until approx. 700kg before shipment. Weaned soon after birth, calves are fed with milk replacer one by one by hand. Another example of tender care is that some farms provide their calves with handmade calf jackets when the weather gets colder. On the fattening farm, Wagyu are raised in the beef cattle barns given individual names instead of in largescale feedlots.

Rice straws make delicious Wagyu

In addition to roughage such as grass and rice straws and concentrate, cattle are fed by whole crop silage, which is indispensable for developing marbling and white color of fat.

Grazing for birth of healthy calves

Breeding cattle and pregnant cattle are put to grazing so that they can deliver healthy calves.

Secrets to the tasty flavor of Wagyu

The three elements to make delicious beef are “texture”, “flavor”, and “aroma.” Among them, Wagyu has so called “Wagyu beef aroma,” which is unique to Wagyu. It is a rich, sweet aroma similar to that found in peaches and coconuts, and is a retronasal aroma and flavor that spreads when chewing the meat in your mouth. It is now known to us that this Wagyu beef aroma comes out strongest when meat is heated to 80 degrees Celsius (176 degrees Fahrenheit), which matches the temperature best suited for sukiyaki, a typical dish for Wagyu. Once Wagyu beef aroma has been released, it stays within the meat and is released again when chewed, even when cold. That is the reason why Wagyu is delicious even after it gets cold. Wagyu aroma coupled with the mild texture of marbled beef adds Wagyu the highest quality of taste.

about 02

The control system

Individual identification system

If you click the ID number for each cattle, you can access the chronological information registered in the individual identification data system, such as date of birth, gender, bloodline, name of the farm and slaughterhouse. L'identification individuelle

Grading system

The grading system is indispensable for fair price formation, which is conducted by the Japan Meat Grading Association referring to the national uniformed standards in view of the meat quality, color and yield rate.

Bloodline controls

The Wagyu Registry Association is in responsible for registration of Wagyu beef cattle and breed improvement program. In the meanwhile, the Association collects necessary information including research and survey to supply the high quality livestock products.