Japanese wagyu

With over 2,000 years of experience raising wagyu cattle, the Japanese have cultivated and curated the most magnificent meat in the world.

The most famous prefecture, Hyogo Prefecture, is where the acclaimed, secretive Kobe beef is raised — and the closed nature of the region has made it some of the most sought after meat in the world. Beyond Kobe, there are myths about how farms and prefectures raise wagyu cattle to create unprecedented marbling and flavor profiles.

While Japanese Black Wagyu account for 90% of all wagyu cattle in Japan, many of the small and private farms that A-Five Meat Company works with actually have their own naming system for their wagyu cows based on their proprietary feed and operation. As a result, there are distinct flavors based on just the farm and prefecture (without getting into the marbling and yield).

To further distinguish itself from other countries, Japan implements a unique tracking system and cattle ID number, that can trace back three generations. Many farms will also provide a certificate for each cow or parts that are ordered. 

Japan’s attention to detail, respect for history, tradition, and an appreciation of the culinary arts is a core element in their process of raising wagyu, which can't be topped anywhere else in the world.