About Wagyu

The loin part that continues from the shoulder loin hits the back of the ribs. The meat is thick and the texture is fine and soft. In addition it is easy to cross with fat so it has a rich flavor.

Marbled meat on rib roast.It has a finely glossy marbling and looks the highest level, but it has a chewy texture.The sweetness of the fat is rich, and you can enjoy the meat juice.

The part that follows the rear of the rib roast is fine and soft.It is a high-class part along with fins. A well-shaped and uniform filletIt can be made and is especially suitable for steaks.

Because it is a muscle that is inside the loin and does not exercise much, the meat quality isIt is characterized by being fine, very soft and low in fat.It is a rare part that can be taken only about 3% from one animal.

One of the largest parts. It is a part where fat crossing is easy to enter. Soft and tasty. It is also possible to take Zabton, which is a rare part. One of the most popular.※Rib loin side when the Chock Roll is divided into three parts

One of the largest parts. It is a part where fat crossing is easy to enter. Soft and tasty. It is also possible to take Zabton, which is a rare part. One of the most popular.※The center part when the Chock Roll is divided into three parts

One of the largest parts. It is a part where fat crossing is easy to enter. Soft and tasty. It is also possible to take Zabton, which is a rare part. One of the most popular.
※Neck side when the Chock Roll is divided into three parts

It's a rare part that can only be removed from one animal. It's the most beautiful marbling of the shoulder roses and it's a part that is treated as a special rib in a yakiniku restaurant. The taste is very rich. The texture is fluffy and melts in your mouth.

This is the area behind the shoulder blades of cows. It has the strongest crossbreeding in Ude.
It is a rare part that can only take 2 to 3 kg from one head.

Overrall the meat mass is large and there is a lot of lean meat on the surface but there is almost no fat on the inside. There is a lot of crossbreeding on the outside but it is hard. On the contrary the inside is soft.

This is the meat that wraps around the thigh from the outside.
It is a part that has a lot of fat overall and is often cooked with stewed dishes or minced meat.
However, the lean part has a strong flavor, so it is delicious even if you grill it.

A part of the lower part of the peach at the base of the hind legs. The meat mass is spherical and there is a lot of lean meat overall. It is divided into dark and soft Marukawa fine, soft, flavorful Shinshin, dark and slightly hard meat.

Although the crossbreeding is relatively strong in the part that is an extension of the kainomi. Not as soft as it looks. The sweetness of fat after the umami of thick gravy spreads.

It is the part from the waist to the buttocks on the extension of the sirloin.
The meat is lean and smooth and soft.
Rich lean taste.

It is the surrounding part of the buttocks. It has a slightly dark flesh color and hydrangea.

This is the upper part of Neptis pryeri.
Characterized by meat quality that is less fat and more lean than Honmisuji.
It has umami and is soft.

It is the largest part of Ude meat. It has a lot of exercise and the meat quality is
Slightly hard. The crossbreeding is strong and the taste is rich.

It is the triangular part that remains on the upper side of Katasankaku.
It has a lot of exercise and the meat is hard, but it has a peculiar taste.

In Ude meat, it is also called an athletic muscle.
A rare part that weighs only about 2 kg from one head. Also called capsicum. It is delicious and the more you chew it, the more delicious it becomes.

Breast meat at the base of the forefoot, rich in fat. It is a slightly elastic part. It is a chewy part and the more you chew, the more flavor you get. The meat quality is fine and the balance between fat and redness. It is excellent.
※Neck side when brisket is divided into two

Breast meat at the base of the forefoot, rich in fat. It is a slightly elastic part. It is a chewy part and the more you chew, the more flavor you get. The meat quality is fine and the balance between fat and redness. It is excellent.
※Insaide part when brisket is divided into two

It is the part of the outer rose on the stomach. The meat is coarse but has a rich taste.

It is located inside the ribs and is near the diaphragm and ribs. You can enjoy the richness of the ribs and the umami of the ribs.

Red meat and fat are rare parts with a perfect balance. Also known as chicken fillet.

It's the rose part of my stomach. There are a lot of fibers and membranes. The meat is coarse but it has a rich taste. It also includes parts that can be used as special ribs, such as head ribs and short ribs.

The part of the ribs that is closest to the "fin". Well-balanced fat and lean meat very soft. When chewed multiple times it feels like the meat melts.

The outermost part of the peach part. The taste is rich.
It is sweet and healthy.

There are many muscles in the area covering the joints of the femur and tibia, but the gelatinous substance is
It is characterized by its rich and smooth texture and the umami of lean meat.

This is the inner part of the sotomomo. It has a light flesh color and elasticity.
The feature is that there is.

The part of the neck that exercises a lot , the meat is rough and hard and there is a lot of lean meat. Also, because it has a lot of streaks, it can be used for stewed dishes. It is delicious even if it is minced meat or shredded.

It's the part of the forefoot. There is a lot of exercise and the meat is hard.
The flesh color is deep and rich. It is a part where you can taste the gelatinous quality.
Suitable for minced meat and cut off.

It is the central part of the sneak. It is characterized by soft and moderate crossbreeding.
It is tasty and tasty.

It's the calf part of the hind legs. There is a lot of exercise and the meat is hard.
The flesh color is deep and rich. It is a part where you can taste the gelatinous quality.