High-quality, tender, and juicy beef: Wagyu
Wagyu refers to cattle breeds originating from Japan, and can be considered a part of Japan's cultural heritage. Its premium quality and flavor have led to increased exports, driven by the growing popularity of Japanese cuisine.
The unique characteristics—its delicate tenderness, juicy flavor, and fine texture, yet rich, unforgettable taste—are a result of its specific amino acid and unsaturated fat composition.
Furthermore, the marbling (intramuscular fat) significantly contributes to the beef's flavor, immediately signaling its high quality. Marbling, the presence of fat within the muscle, is a crucial factor that makes the meat melt in your mouth.
To achieve perfect marbling, cattle must be large, raised in spacious environments, and provided with meticulous care regarding their diet, water, and clean air.
We are confident that once you taste Wagyu beef, you will discover a unique value and flavor in beef unlike any other.
Wagyu Breeds
Only specific breeds are considered Wagyu. These include:
- Japanese Black cattle
- Japanese Brown cattle
- Japanese Shorthorn cattle
- Japanese Polled cattle
- Crossbreeds of the four aforementioned breeds
Japanese Wagyu Beef Certification Mark
The logo is designed to certify authentic Japanese Wagyu beef. It serves as a verification mark when Wagyu is exported to international markets, signifying its deliciousness, high quality, and authenticity.
Conditions of Origin
- Cattle must be born and raised exclusively in Japan.
- The cattle's origin must be traceable and verifiable.