Wagyu Japan

WAGYU JAPAN

Delivers genuine Wagyu beef with Japanese pride.

ABOUT US

WAGYU JAPAN delivers Kumamoto Kuroge Wagyu, the pride of Japan's genuine Wagyu beef. All our beef is certified with an individual certification number and information on the producer to ensure a high level of safety. We also work with logistics companies to export B3 to A5 meat to overseas markets in good condition.

TRACEABILITY

Kumamoto Kuroge Wagyu 'Wa-Oh' (means Japanese King in Japanese language) has melt-in-your-mouth meat with fine tannins and a mellow flavour. The meat is safe, secure, mild and superbly marbled, owing to the use of the carefully selected plant-based feed 'Tokusen' series. (Traceability is ensured for greater safety.)

Fresh and Quality

The melt-in-your-mouth meat and mellow flavour of Kumamoto Kuroge Wagyu 'Wa-Oh' can only be enjoyed because it is fresh. At WAGYU JAPAN, the beef is auctioned off and processed after the customer's order is placed, so it is delivered in fresh condition. When airfreighted, the meat is delivered fresh, not frozen.

PRODUCT

● Kuroge Wagyu

Ranks:A3-A5 ｜ Carcass ｜ Quantity: Purchasable from 1

Kuroge Wagyu is a breed of Japanese black cattle meat which meets strict conditions of quality grade of 5-4 marbling (BMS: more than 7) and the highest ranks of Wagyu. This beef is raised in Japan's unique mild climate, delicious water and clean air. It has a fine marbling called 'Sashi' in the tender lean meat.

※ Carcass reference price

Kuroge Wagyu A-5

96USD

/1kg

Kuroge Wagyu A-4

86USD

/1kg

Kuroge Wagyu A-3

83USD

/1kg

● Japanese

Ranks:B3-B4 ｜ Carcass ｜ Quantity: Purchasable from 1

It is called Red Wagyu beef with a degree of marbling (BMS more than 2). The meat is lean and contains a good amount of fat, and has a combination of umami, tenderness and healthiness.

※ Carcass reference price

Hybrid Japanese Wagyu B-4

73USD

/1kg

Hybrid Japanese Wagyu B-3

69USD

/1kg

BEEF CHERT

Beef is divided into nine main parts, with relatively distinct characteristics depending on the part. The softer cuts of meat are more suited to barbecued dishes such as steaks and grills, so it is important not to overcook them. Tougher cuts of meat are more suited to stews and other braised dishes, and become more tender the more they are cooked.

The meat portion (meat part) from one cow (700 kg) is about 300 kg, or 40% of its body weight. Beef offal has a unique taste and texture, but is rich in vitamins, iron and other valuable nutrients.

WAY of EATING

● Neck

Ideal for stews and curries that are slow-cooked to extract the best flavour.

● Shoulder

Tenderises when slow-cooked, making it suitable for stews, soups and other stewed dishes.

● Rump

Rumps can be enjoyed in any way - steak, roast, sukiyaki, yakiniku, tataki, etc.

● Sirloin

Ideal for steaks and has excellent meat quality that can be cooked to any doneness.

● Outside Round

Sliced or chopped into thin strips, it is widely used for barbecued meat, stewed dishes and stir-fries.

● Shank

A fat-free part of the meat, ideal for broth. Recommended for pot-au-feu and stews.

● Chuck Eye Roll

Cut into thin slices for shabu-shabu, sukiyaki and yakiniku, or cut into cubes for stewed dishes.

● Rib Eye

Suitable for roast beef and steaks. Marbled ones are ideal for sukiyaki.

● Fillet

Suitable for cooking to complement richness, such as cutlet or baked in butter. It has a light and refreshing flavour when cooked as steak.

● Round (Top Round, Knuckle)

Suitable for cooking in chunks, such as roast beef and seared beef. Knuckles are fine and tender and is also used for sashimi and yukhoe.

● Ribs (Flank and brisket)

Suitable for Japanese style barbecue, beef bowls and sukiyaki, as well as for stewed dishes. Brisket is also recommended for hamburgers, either in small pieces or as minced meat.