Wagyu for Export

REASON

01

Highest quality meat

　Soft that melts in your mouth. Uniquely sweet marbling and high intramuscular fat. The exceptional meat quality of Japanese Wagyu has captivated gourmands worldwide.

REASON

02

Exquisite Genetics

　Throughout Japan's long history, meticulous cross-breeding of Kuroge Wagyu cattle with superior genetic lineages has resulted in this prized meat.

REASON

03

Cooking culture

Simple preparation methods, such as low-temperature cooking and charcoal grilling, unlock the full flavor of the meat, creating a unique culinary experience.

❶Exceptional Meat Quality :

　The finest quality of meat is characterized by its beautiful marbling of fat. This low-melting-point fat provides a texture that melts in the mouth, rendering the meat incredibly tender and juicy. Combined with the unique flavor and sweetness inherent to Japanese beef, the distinctive marbling within the meat offers a diverse array of flavors with every bite. The perfect balance between lean meat and fat, along with the rich taste abundant in amino acids, provides a uniquely satisfying culinary experience.

❷Thorough Feeding Practices :

　Japanese cattle are commonly raised in a rich, stress-free environment, enhancing the quality of the meat and ensuring even distribution of fat. The abundance of diverse breeds and their individual characteristics give rise to unique regional brands of Japanese beef produced across the country. Examples include "Matsusaka beef" from Mie Prefecture, "Kobe beef" from Hyogo Prefecture, "Omi beef" from Shiga Prefecture, and "Yonezawa beef" from Yamagata Prefecture. Each brand showcases its distinctive charm, cultivated through varying breeding environments and methods. These premium brands of beef, traded at particularly high prices, have gained significant recognition both domestically and internationally.

❸Distinctive Culinary Culture :

　The deliciousness of Japanese beef transcends taste, manifesting in texture and aroma as well. Further enhancing the meat's flavor involves aging and maturing it in refrigeration for a specific period. Particularly, the "Japanese Black" breed, known for its tender and juicy meat, accentuates its original flavor with simple cooking methods. Various Japanese dishes, such as shabu-shabu, sukiyaki, and simmered dishes, showcase the versatility of Japanese beef. Recently, there has been a surge in the popularity of Japanese-style barbecue, especially in Asia, establishing the name "Japanese beef" as a trademark associated with exceptional culinary experiences.