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Meat Sommelier. Wagyu Meister

Japan

Kanto

Chiba

Kazusa Wagyu Beef

Country:
Region:
Prefecture:
Location:

Japanese Black

Fullblood

Breed purity:
Breed:

Grade 3 or higher

Requirement:
Source of information & credits:
Kazusa Wagyu, raised in the natural environment of Kazusa, Chiba Prefecture, is renowned for its well-marbled yet light and refreshing beef. Unlike typical marbled beef, which can be heavy and overwhelming, Kazusa Wagyu features a low melting point fat that is light and easy to eat, allowing consumers to enjoy more without feeling weighed down. This high-quality beef is a product of meticulous feeding practices and the use of rich, iodine-containing water, which is abundant in Chiba Prefecture. Key Characteristics: Flavor Profile: Light and refreshing, with a lower melting point fat that provides a clean and satisfying taste. Feed: High-quality feed with no use of meat and bone meal, ensuring safer beef for consumers. Water: Uses fresh, iodine-rich water from Chiba Prefecture, which enhances the flavor and quality of the beef. Historical Background: Chiba Prefecture is the birthplace of dairy farming in Japan, with its roots tracing back to 1728 when the 8th Shogun Tokugawa Yoshimune imported three white cows from India to the Mineoka district of the Boso Peninsula. Beef consumption was popularized in the Meiji era when Emperor Meiji himself consumed beef, making it accessible to the general public. Today, Chiba's wagyu consistently achieves excellent results at the Kanto Meat Beef Carcass Competition. Kazusa Wagyu is produced by the Kazusa Wagyu Research Association, dedicated to delivering safe, high-quality beef without the use of meat and bone meal, ensuring the best possible product for consumers.
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