We provide the best Wagyu beef that our clients demand by carefully selecting the pedigree, place of origin, age in months, meat quality, and fat content of carcasses at meat markets throughout Japan, as well as producers, with a focus on top-ranked Wagyu beef such as A5 grade and A4 grade, and brand-name beef.
We purchase the best Wagyu cattle by meeting directly with Wagyu producers throughout Japan to understand their growing environment (barns, feed, drinking water) and their passion for Wagyu cattle.
Plant production line management
Temperatures in carcasses and product refrigerators are controlled by a 24-hour monitoring system.
Temperature Control
Temperatures in carcasses and product refrigerators are controlled by a 24-hour monitoring system.
SRM Removal (Cattle Processing Facility)
The spinal cord is completely removed.
Quality Control
Specialized staff conduct bacterial and microbiological inspections, process inspections, and quality data analysis to manage international standards such as USHACCP and ISO.
Export Slaughterhouse
Beef produced under USDA (HACCP system) standards can be supplied to domestic customers as well.
Wagyu Japan implements strict temperature and hygiene control from the meat processing facility to the export destination. Wagyu is a food product whose quality is greatly affected by temperature and sanitation control. Although it is transported frozen for long periods of time, because of trial and error in packaging materials and transportation methods, we are now able to provide the same quality as that of the food we eat in Japan.