Kobe beef and Wagyu beef are very popular names in high-class food. Not only characteristic of taste, meat quality, but also when used in food processing, it also brings the authentic Japanese fresh beef aftertaste.
Matsusaka Beef, also known as Matsuzaka, is a wagyu beef variety that is born, raised, and slaughtered exclusively in Matsusaka, located in Mie Prefecture, Japan. Esteemed for its top-tier meat quality, Matsusaka beef showcases mesmerizing marbling patterns and a delightful aroma
Prepare to be amazed as we delve into the captivating history of Tajima cattle, an esteemed breed that holds a prestigious place in Japan's historical chronicles dating back to the Heian period (794 - 1185 AD).
Enter the realm of extraordinary flavors with the enigmatic Olive Beef, hailing from Kagawa Prefecture, Japan. This premium Wagyu beef has garnered global acclaim, adored and appreciated by culinary connoisseurs worldwide
For those who are true meat lovers, the name "Wagyu beef" is undoubtedly familiar. Despite Japan not being a country with a high beef consumption, the country has become a leading producer and breeder of some of the world's finest beef for many years.
Sendai Beef is renowned as one of the prime beef producers in the northern region of Japan and is often referred to as the "sweet cluster" or the homeland of the Wagyu Olympics. To be classified as Sendai Beef,
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