From their birth until shipment, Wagyu are given individual names and nurtured like a part of the family. The fine taste of Wagyu comes from the tender, loving care that goes throughout their breeding.
In addition to roughage such as grass and rice straws and concentrate, cattle are fed by whole crop silage, which is indispensable for developing marbling and white colour of fat.
Wagyu has so called "Wagyu beef aroma", which is unique to Wagyu. It is a rich, sweet aroma similar to that found in peaches and coconuts and is a retronasal aroma and flavour that spreads when chewing the meat in your mouth. It is now known to us that this Wagyu beef aroma comes out strongest when meat is heated to 80°C (176°F), which matches the temperature best suited for Sukiyaki, a typical dish for Wagyu.
The three elements to make delicious beef are "texture", "flavour", and "aroma". Once Wagyu beef is heated and aroma has been released, it stays within the meat and is released again when chewed, even when cold. That is the reason why Wagyu is delicious even after it gets cold. Wagyu aroma coupled with the mild texture of marbled beef adds Wagyu the highest quality of taste.
There are more than 200 Wagyu beef brands all over Japan, the diversity of growing environments in each breeding area and the special tender care by individual breeder have given each brand of Wagyu beef its own charm representing the specific region.
Japanese "Wagyu" is highly appreciated not only for its taste, but also for its melting texture and unique sweet aroma. With simple cooking method, you can enjoy the tender and juicy Wagyu beef original taste, or you can also enjoy it as barbeque meat, steak, roast beef, stew, and etc.
"Sanriku coast" is a Rias coast along the Pacific coast of Tohoku where Sanriku Kinkawagyu beef is raised. The seasonal wind "Yamase" that blows from offshore and the climate peculiar to this land contribute to the rich fat taste moderately contained in lean meat, that brings out a smooth and soft texture.
The tender, fine and moderate texture is perfect for any meat dishes. Finest quality with beautiful marbling, and it melts in your mouth. Steak and Shabu-shabu (beef slice for steamboat) are recommended serving methods for tasting the meat.
Imari beef is a kind of Japanese black beef raised in Imari City, Saga Prefecture. Raised in a natural environment surrounded by green mountains, clear water and fresh air, the meat is fine and tender, the colour is bright; also the fat quality is excellent with a hint of sweetness.
Among the Kumamoto Japanese black beef, "Wao" is the highest grade Wagyu beef that is highly evaluated for its soft marbled meat and rich flavour. The melt-in-your mouth texture and the rich taste make it suitable for steak, Shabu-shabu and various dishes.
The characteristics of Miyazaki beef are its fine texture and good marbling. Especially the lean meat, it contains fine and beautiful marbling, and is rich in oleic acid and has a pleasant taste. The lean meat is moderately firm, with a soft and smooth texture, and the deliciousness spreads across your tongue.
The most important point in creating high-quality lean meat is the protein source contained in the diet. The diet of Satsuma wagyu cattle contains expensive grain "roasted soybeans" to produce delicious lean meat with refreshing and slightly sweet fat taste, soft and moist texture.
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