We have wagyu beef from all over Japan, with gradation A3-A5+. Wagyu beef originated from Japan and has a ancient history within the Japanese culture. The cattle in Japan were mostly used for agricultural labor and not for beef production. This cattle did not interbreed with other cows because of the isolation of the Japanese penisula throughout the centuries. The Japanese started eating beef after the emperor allowed it and ate it himself publicly. Since then the Japanese began caring more about their meat and starting breeding cows to increase their marbling and their taste. And now because of our import and export of Japanes Wagyu it is able to be enjoyed worldwide.
The different farms across Japan deliver a different taste to their meat , because there is a difference in the surroundings. These differences are not very big and preference deviates from person to person. The differences are caused by The grazing period of the cows, the altitude the cows live in, the climate the cows experience and the amount of exercise have to do, for example if cows walk uphill for long periods of time.
These farms are all under the Ja-Zen Noh brand, a company in the food industry of Japan. Further we also have Fuguma Wagyu in our selection, where cows enjoy a rich agricultural environment with pristine waters.
Our meat comes from farms in:
Gunma
Gifu (HIDA)
Hokkaido
Miyazaki
Kagoshima
Japanese wagyu has a grading system to define the fat percentage, the higher the grade, the more fat. This means the beef will be more tender. The meat is graded after slaughter with a grade from 1 through 12, this corresponds with a grade from 1 through 5+. This grading is more commonly used and is what we use. This system assures quality meat standards and fair pricing.
A higher grade does not immediatly mean better meat, it just says something about the fat percentage, 1 for lower and 5+ for higher fat percentage. Further also the color of the fat takes a role in the grading ensuring that the fat is also of quality. This will effect the tenderness of the meat, which is a factor for good meat but it is more dependent of someone's taste.
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