About Japanese Wagyu
Superb wagyu Japanese beef comes from the special technique and the attentive care given by the producers. The term “wagyu beef cattle” refers to distinctive Japanese breeds.
Wagyu beef cattle are raised to be healthy animals in well-ventilated barns spread with sawdust. They are fed with a mixture of hay and highly nutritious, safe compound feeds. Farmers who breed wagyu cattle raise them with careful attention to detail as if they were their own children, keeping a close eye on everything, including their physical condition.
A feature of wagyu beef is melt-in-the mouth texture and a rich, luxurious taste derived from an abundance of fat. The beautiful pattern of fat through red flesh like the chuck, rib and sirloin is termed shimofuri, or marbling. Its flavor will delight you when used in various types of cuisine. Wagyu beef is sold after inspection and grading for attributes such as meat color, texture and marbling. The “Wagyu mark” is attached exclusively to authentic domestic Japanese beef to distinguish such wagyu beef quality. This mark acts as a guide when selecting delicious, high-quality, authentic wagyu beef.