top of page
background.png

Meat Sommelier. Wagyu Meister

Japan

Kanto

Kanagawa

Hayama Beef

Country:
Region:
Prefecture:
Location:

Japanese Black

Fullblood

Breed purity:
Breed:

4th grade or higher

Requirement:
Source of information & credits:

Definition and Standards: Production Farms: Hayama Beef must be raised on farms located on the Miura Peninsula by members of the Miura Peninsula Dairy Farmers Association. Cattle Type: Only uncalved female and castrated Japanese Black cattle are used. Feed: The cattle are fed a self-mixed diet centered on heated and fermented barley, corn, beer lees, and okara (soy pulp), with added rice. Growth hormones and monensin are not used during the fattening period. Fattening Period: The cattle must be fattened for at least 12 months on the production farm. Management: Detailed records of veterinary drug usage must be kept. Each animal is raised with special care and unique fattening techniques to prevent defects. Shipping Standards: Shipping Criteria: Cattle meeting the Hayama Beef production standards are shipped under the Miura Peninsula Dairy Farmers Association Hayama Beef Shipping Committee. Shipping Destinations: Hayama Beef is marketed at the central wholesale meat markets in Kanagawa Prefecture and the central wholesale market in Tokyo. Grading Standards: The beef must be graded A-5, A-4, B-5, or B-4 by the Japan Meat Grading Association, ensuring superior appearance, meat quality, and fat quality. Trademark Registration: Only carcasses recognized as Hayama Beef at the Tokyo and Yokohama meat markets receive the yacht mark trademark. This mark is also stamped on the producer's passport. Safety and Assurance: Hayama Beef is labeled with a Hayama Beef certificate or seal at retail locations. The seal, attached to meat packs, bears the name "Hayama Beef" in gold letters and includes the trademark registration number, ensuring safety and authenticity.

bottom of page