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WHY
is JAPANESE WAGYU so special?

The story of JAPANESE WAGYU

Japanese Wagyu Beef.
It is characterized by its tenderness and the unique flavor of its fine marbling.
The world behind the Japanese Wagyu beef.
This is the story of the craftsmen who inherit and carry on these values.

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Japan is an island nation, full of abundant nature and diverse scenery. Japanese Wagyu beef, a specialty here in Japan, has tender meat with marbling and a unique sweet and full-bodied flavor. This is the story of professionals who devote their lives to Japanese Wagyu beef.

The Secrets of JAPANESE WAGYU

01/03

Bloodline

Marbling, a major feature of Japanese Wagyu beef, is the result of a combination of bloodlines developed for over 100 years in Japan. Today, each region has its own pedigree. Some farmers record the pedigrees of their calves when born to come up with new pedigree matches between parents to optimize for flavor, never compromising on health.

02/03

Diet

Each Japanese Wagyu farm has its own specialized, proprietary feed recipe for their animals. For example, in rice producing areas, rice may be mixed with rice straw. By feeding rice straw abundantly to calves, the rich fiber and microorganisms contained in the rice straw enhance the environment in these animals’ gastrointestinal tracts. In the latter stages of life, the animals are fed with some combination of rice, soybeans, wheat, corn and other grains to produce beautiful marbling.

03/03

Health

Japanese Wagyu beef is raised with obsessive attention to health. Farmers say: “If not healthy, they will not become good Wagyu,” working closely with top-notch veterinarians to care for and manage the animals’ health. At some farms, veterinarians visit daily; other farms even have full-time vets on staff. Fresh water resources like groundwater from the mountains are plentiful, which is key for the health of the animals. The use of any kind of hormones is prohibited in Japan.

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