Japanese Wagyu meat
|
Variety
|
1. Japanese Black Cattle
|
|
2. Japanese brown Cattle
|
|
|
3. Japanese shorthorn Cattle
|
|
|
4.Japanese Polled Cattle
|
◎Rank
A4~A5 ◎ Origin Products from the Tohoku region, Kinki region and Kyushu region will be sold. Please contact us for branded beef. ◎ What is “Wagyu”? Only the following four types and those managed by the traceability system will be Wagyu.
|
Variety
|
1. Japanese Black Cattle
|
|
2. Japanese brown Cattle
|
|
|
3. Japanese shorthorn Cattle
|
|
|
4.Japanese Polled Cattle
|
High-grade Wagyu are those that meet the above conditions and devise a fattening method for each region, or are raised with their own feed. Specifically, “Matsuzaka beef” from Mie prefecture, “Waou” from Kumamoto prefecture, etc. One of the major characteristics of Japanese beef is the so-called “marbling”, which is muscle meat that has fat (called sashimi) infiltrated like a mesh. The fine texture gives it a soft texture that melts in your mouth.
◎ What kind of food do you like? It goes well with any dish, such as baking and boiling. The table below shows our recommended way of eating
Be the first to review “Japanese Wagyu meat”
Related Products
Recently Viewed Products
There are no reviews yet.