Japanese Wagyu

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Miyazaki Wagyu:
Raised in Miyazaki Prefecture located on the Southeastern part of Kyushu Island. Kyushu Island is the Southernmost island of Japan and has ideal weather conditions for Wagyu promoting a relaxed environment. Miyazaki is raised on small farms and grain fed for over 650 days. Only A4 and A5 grade Wagyu can be called MiyazakiGyu; others must be called Miyazaki Kensan Gyu/Miyazaki or "beef from Miyazaki Prefecture", which is the off brand. MiyazakiGyu has won 1st place in the National Wagyu Contest, also known as the Wagyu Olympics in 2007. In 2012, Miyazaki Wagyu was awarded champion again after beating over 400 others from 38 prefectures to be crowned #1 Wagyu in the world.

Olive Wagyu:
Exclusively known as “Olive Wagyu”, the cattle produced in the mild climate of Shodoshima Island in Kagawa Prefecture is home to only 1,700 Sanuki Olive-Fed Wagyu, making it one of the most rare cuts of meat in the world. Raised on a special feed of dehydrated and roasted mulch of olives (the pulp leftover from the olive oil making process), this Wagyu is famously known for its higher levels of oleic acid, yellowed fat, and nutty rich taste. Olive Wagyu was awarded for Fat Quality in the 2017 Wagyu Olympics.

Takamori Wagyu "Drunken Wagyu":
Takamori Wagyu also known as Drunken Wagyu. “Takamori” comes from a local village name. There are approximately 4-5 farms that feed the Takamori Wagyu. One of these farms is managed by Nori Numamoto, which only has 2-5 animals per pen. The pens are kept in pristine condition to reduce stress levels. Takamori Wagyu was awarded “Highest Quality of Marbling” at Japan National Wagyu Quality Tournament. Takamori Wagyu is often referred to as “Drunken Wagyu” because it is fed Sake mash from Dassai-Asahi Brewery. Takamori Wagyu strives for the flavor of “sweet fat”. It has higher Oleic Acid in their fat making the mouth feel smooth versus a thicker fat.

Motobu Wagyu:
In the subtropical climate of Okinawa, Motobu Gyu (Gyu is Japanese for cow) are raised in Yanbaru, the northern end of the island. Cattle here thrive on the island’s rich agriculture and forestry and are fed a mix of Orion Beer brewer’s grains and molasses. This unique feed is fermented for 10 to 14 days making it rich in fiber and easy to digest. The tender yet sweet flavor profile produced by this process won 7 consecutive times in the Okinawa Stock Raising Expo since 2006, and an Outstanding Award at the Japan National Livestock Agricultural Competition.