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Why Japan?

Here’s why Japanese beef is so special:

Unparalleled Marbling (Shimofuri) melts at a low

temperature, giving Wagyu its buttery texture

and rich umami flavor.
Japanese cattle are raised with great care in

stress-free environments, and fed a special diet

of rice straw, corn, and barley, sometimes for

over 900 days.
Each carcass is graded by state-of-the-art

technology such as Meat Image Japan (MIJ-30)

cameras with AI analysis, and is evaluated by
experts trained by the Japanese Meat Grading

Association.

Umami-Rich Flavor Profile dues to a high
concentration of oleic acid (healthy

monounsaturated fat).

True Japanese Wagyu is highly regulated, and

each cow is registered with a unique ID.

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