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Meat Sommelier. Wagyu Meister

Japan

Chubu

Nagano

Achi black beef

Country:
Region:
Prefecture:
Location:

Japanese Black

Fullblood

Breed purity:
Breed:

A4 or above

Requirement:
Source of information & credits:
Achi Japanese Black Beef is lovingly raised in the rich natural environment of Achi Village, using excellent water resources. Four producers (including Hamashima Group and Tsuchiya Farm) manage around 1,000 cattle under the same conditions (environment, feed, and cattle selection) to ensure consistent flavor. Only beef graded A4 and A5 is considered, making it the highest quality Wagyu. Producers: Hamashima Livestock Hara Livestock Tsuchiya Farm and Meat Shop Kawai Livestock History: The Hamashima Group introduced Japanese Black cattle to Iida-Shimoina over 45 years ago. Over three generations, they have refined their rearing techniques, with young successors continuing to improve the quality. Quality: The beef is renowned for its excellent marbling and high-quality fat, which melts quickly at room temperature. When cooked, it releases a fragrant aroma, and in the mouth, it melts with a sweet, rich flavor and tenderness. Even those who typically dislike fatty meat find it delicious. Taste: The beef is praised for its exquisite marbling, delicate sweetness, and melt-in-your-mouth texture. It's known as an artistic masterpiece in the world of beef. Reasons for Deliciousness: Raised in clean air and water near the Southern Alps. Safe and secure, with no use of meat and bone meal, and managed by individual identification numbers. Consistent feed and stress-free environment ensure even growth. Carefully selected bloodlines, primarily female, raised with love for 30-32 months.
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