Japanese Wagyu
Wagyu literally means “Japanese cow”. Authentic Wagyu is internationally renowned for its premium quality, highly marbled structure and delicious taste. America and Australia also produce high quality Wagyu but Japanese Wagyu wins hands down: it’s the best for marbling, fat and meat colour, structure and taste!
Japanese Black
Nice to Meat Japanese Wagyu is sourced exclusively from 100% pure bred Japanese Black cattle born and raised in Japan. The cattle carefully selected for Nice to Meat live in the beautiful countryside of Gunma prefecture to the northwest of Tokyo. They are raised on a lovingly prepared diet, pure water and clean air. The quality of our Japanese Wagyu is guaranteed by strict controls on the selection of the meat, with only beef that meets the Japanese Meat Grading Association’s A3, A4 and A5 standard being good enough. The quality of our Japanese Wagyu is actually so high that it is off the marbling scale used by the USDA (United States Department of Agriculture) and the MSA (Meat Standards Australia). The highest marbling classification in Australia, for example, is 9+, but that is equal to only a 6 in Japan.
Marbeling
The average farmer in Japan keeps just 34 head of cattle and is therefore able to give each one the individual attention it needs. Japanese Wagyu cattle have their own specific diets, that are composed with care and an eye for detail. During their last 20 months they are fed a special diet that produces the exceptional marbling in the meat.
Marbling score
Marble stands for the fine white fat veins that flow through the meat. The marble is divided into five grades, the higher the degrees the better the marble. The five grades are determined by the Japanese Beef Marbling Standard, which runs from 1 to 12.
Grade 5: Excellent - Marble score 8 to 12
Grade 4: Good - Marble Score 5 to 7
Grade 3: Average - Marble Score 3 to 4
Grade 2: Below average - Marble Score 2
Grade 1: Bad - Marble Score 1
In addition, the carcass is assessed on the following aspects:
Color and brightness of the meat
Firmness and texture of the meat
Color and quality of the fat
When each element is rated, the carcass is assigned the final gradation. For this, the lowest score of the four is used. When 3 elements are evaluated with a 5 and 1 element is judged by a 3, the carcass will get a score 3.
Japanese Wagyu
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