The word “Wagyu” means Japanese cow. Our products are 100% Japanese Wagyu. Wagyu is often misinterpreted in the current marketplace because of lack of regulation. Wagyu from other countries such as Australia and United States inseminate their cows with Japanese wagyu to produce cows that are only 50% Wagyu not 100% Wagyu.
2. We specialize in only 100% Japanese Wagyu. We do not distribute Austra
lian or US Wagyu. There have been many cases of fraud when it comes to Japanese Wagyu in Thailand. All of our products are 100% certified by the Kobe Association and Japanese Wagyu Association with a tracking number that provides information on the origination and authenticity of our beef.
3. Our system, from supply chain to production chain to transportation chain gives us exclusive rights to import and distribute Kobe and Hokkaido beef. Our partner owns the ranches and slaughterhouses of all of the Kobe beef currently being produced in Japan, including Hokkaido beef as well. Having ownership of the entire supply chain ensures you that we can provide the best pricing for our customers (wholesale & retail). Our system does not go through a middleman.
4. What makes Japanese beef unique? The environment the cows are raised in. Japanese ranches are all about quality. A US or Australian ranch is all about quantity or volume. The environment the cows are raised in is also an important factor. That is why Thai Wagyu do not have as high a beef marbling score ass Japanese Wagyu. The weather is too hot in Thailand, which causes stress for the cows. The way the cows are raised. Japanese raise cows with the utmost respect. A cow is their source of livelihood. People in the cow business operate this business for many generations. They are able to support their families because of the cows. This kind of treatment to animals is unique to Japan alone vs. any other country. The cows have lived a complete happy life undergoing no stress whatsoever. How long the cows are raised before they are slaughtered. Japanese cows are raised for 3 years before they are slaughtered. This period of time has been determined through research by the Japanese to yield beef that has the highest flavor and texture density. Cows in the US and Australia are slaughtered on average at 1.5 years. The feed. Japanese wagyu is fed with a very special type of feed of grains and grasses available only in Japan and supplemented with natural complex supplements that ensure the highest nutrition value to the cow to produce beef that is unique to Japanese wagyu. Japanese cows are also fed with beer to aid digestion and induce hunger. The size of Japanese cows is at their maximum level possible for purposes of both quality and yield. E. Superior Freezing Quality and Packaging. The Japanese freeze their beef with a technology called Nitrogen blasting which preserves beef at a freezing point less than the traditional freezing method to make sure moisture is not added to the beef in the process. The temperature is at an exact temperature determined to preserve the quality of meat to be fresh from the ranch. We also provide aged beef for our customers on the retail side. We do both wholesale and retail ourselves. The plastic material we use to package is also proprietary to ensure there are no freezer burns that could deteriorate our meat.
