Thịt bò KobeKOBE BEEF

WAGYU EXPERT
The first in Vietnam to be officially awarded the gold medal

In the early years, meat-eating culture was not popular in Japan. In 1868, Kobe opened as an international port, and according to legend, a British person tasted Tajima beef in the Kobe area and considered it a heavenly flavor. As a result, all foreign trading ships began to specifically request beef from this area, making "Kobe beef" famous worldwide.

In 1983, the "Kobe Beef Marketing and Distribution Promotion Association" was established, creating a strict certification system for Kobe beef. Only farms certified by the association are allowed to raise and process the beef, and only registered stores can sell and process the officially recognized Kobe beef.

Kobe beef is the most strictly certified beef in Japan

Kobe beef has the most stringent grading system in Japan. Only purebred Tajima cattle from Hyogo Prefecture are selected, fattened for 28-32 months, and the meat quality must meet the "Kobe Beef Certification" standards to be awarded the prestigious title of "Kobe Beef."

In 2009, when former U.S. President Barack Obama visited Japan, he specifically requested to taste Kobe beef. Even the name of former NBA star Kobe Bryant was inspired by his father's love for Kobe beef. The deliciousness of Kobe beef has completely won over many politicians, royalty, and Hollywood stars worldwide. The saying "If you haven't eaten Kobe beef, you can't say you've been to Japan" underscores the significant position of Kobe beef in Japanese cuisine.

Kobe beef must meet eight official certification standards

1It must be purebred Tajima cattle.
2It must be virgin heifers or steers (castrated bulls).
3The producer must be officially certified.
4It must be produced only in Hyogo Prefecture.

5The carcass grading must be A or B.
6The meat quality score must be 4 or 5.
7The Beef Marbling Standard (BMS) must be 6 or higher.
8There are specific weight regulations for bone-in meat cuts.

Thịt bò ŌmiOMI GYU

Ōmi beef, with a history of 400 years, is Japan's oldest Wagyu brand, originating from the Edo period and being the only beef presented to the Shogunate. The brand was officially registered in 1951. Ōmi beef is raised in the rich natural environment of Shiga Prefecture, surrounded by mountains and Lake Biwa, Japan's largest lake. The standout characteristics of Ōmi beef are its tenderness and adhesive fat, placing it among the top three Wagyu varieties in Japan.

Black-haired Wagyu cattle are raised in Shiga Prefecture, Japan.
The surrounding area boasts over 400 rivers and Lake Biwa, Japan's largest lake, providing an excellent living environment.
Virgin heifers or castrated steers are carefully raised for 900 days.
This beef is renowned for its delicate marbling, excellent fat quality, and low melting point, which gives it a distinctive adhesive characteristic.

Thịt bò MatsusakaMATSUSAKA BEEF

Matsusaka beef is one of Japan's most famous Wagyu varieties, primarily raised in Matsusaka City in Mie Prefecture. This beef is renowned for its high quality and rich marbling (fat pattern within the meat), which provides a delicate flavor and a tender, melt-in-your-mouth texture.

Typically, Matsusaka beef refers to virgin heifers that have never given birth. These cattle are carefully raised with a special diet and a moderate amount of sake to ensure the highest meat quality. Due to its rarity and exceptional quality, Matsusaka beef is considered a luxury food and enjoys a high reputation worldwide.

Other Types of Japanese Wagyu Beef

Thịt bò Arita của MiyazakiEMO Beef

Arita Farm is the largest Wagyu cattle farm in Miyazaki Prefecture, Japan, with over 6,000 head of cattle. They provide comprehensive services from breeding to meat processing. Notably, the farm uses clean spring water from the underground of Mount Osuzu and organically grown feed without pesticides to ensure the health and quality of the beef. Arita beef is renowned for its high oleic acid content, surpassing that of olive oil, making the meat both delicious and healthy. Only five cattle farms in Japan have met this high-quality standard.

Thịt bò KagoshimaKagoshima

Kagoshima, also known as Satsuma, is a prefecture located in the southernmost part of Kyushu, Japan, renowned for its warm climate and abundant natural scenery. It is Japan's leading agricultural hub, surpassing even Hokkaido, and is the largest producer of Wagyu beef in the country. Kagoshima's black-haired Wagyu cattle have been raised for generations and have undergone numerous successful breeding improvements. They are raised in traditional and comfortable conditions. The beef is of high quality, with evenly distributed fat, tender texture, and rich flavor, leaving a delicious taste in the mouth after eating.

Thịt bò SagaSAGA BEEF

Saga beef is a type of beef produced in Saga Prefecture on Kyushu Island, Japan. With its warm climate and stress-free care methods, Saga beef is of high quality, with tender meat and evenly distributed fat. Known nationwide for its delicious taste and stable supply, Saga beef stands out for its quality and softness, with well-distributed marbling.
The mild climate, clean water, and fresh air of Saga contribute to the exceptional flavor of Saga beef. To produce high-quality beef, careful attention is given to the cattle from a young age, and proper breeding techniques are crucial. The goal is to minimize stress on the cattle, so care methods are flexible and comfortable. Under the lush green canopy of Saga, this special care results in the production of exquisite Saga beef.