Japanese Wagyu
Japanese Wagyu
Origin: Japan
Diet: Carefully selected diet using a secret recipe
Bijzonderheden: The most exclusive beef in the world
Japanese Wagyu comes from 100% thoroughbred cattle of the Japanese Black breed, born and raised in Japan. The specially selected cattle live in the beautiful environment of Gunma Prefecture, northwest of Tokyo, where they enjoy carefully selected feed, pure water and clean air. The quality of our Japanese Wagyu is guaranteed by strict control during meat selection, with only A3, A4 and A5 quality being good enough according to the Japan Meat Grading Association.
Marbling
An average farmer in Japan has 34 cattle. This allows the farmer to give full personal attention and care for each animal as needed. Because of this, the Japanese Wagyu beef has its own diet that is formulated with care and attention. During the last 20 months, the cattle are fed a special diet, which creates the extreme marbling in the meat.
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Marbling represents the fine white veins of fat running through the meat. Marbling is divided into five grades, the higher the grade the better the marbling. Japanese wagyu has a grading system to determine the fat percentage, the higher the grade, the more fat. This makes the beef more tender. The meat is graded after slaughter with a grade from 1 to 12, this corresponds to a grade of 1 to 5+.
A higher grade does not directly mean better meat (the meat is always good ;)), it only says something about the fat percentage. This will affect the tenderness of the meat, which is a factor for good meat, but it depends more on one’s taste.