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Meat Sommelier. Wagyu Meister

Japan

Kansai

Wakayama

Kumano beef

Country:
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Prefecture:
Location:

Carcasses produced from black-haired Wagyu.

Fullblood

Breed purity:
Breed:

Products are specified as A3 or B3 grade or higher, or as confirmed by inspectors commissioned by the committee for meat quality and other factors, and recognized as appropriate by the committee.

Requirement:
Source of information & credits:
Kumano Beef (Kumano Ushi/Kumano Gyu) Kumano Beef, named after the Kumano region in southern Wakayama Prefecture, has been raised since the old feudal era as a valuable source of agricultural labor. With its excellent abilities and noble lineage, Kumano Beef was branded as a specialty of Wakayama Prefecture in 1991 through selective breeding. Currently, Kumano Beef is defined as carcasses produced from black-haired Wagyu raised for more than half of their shipping age on farms designated by Wakayama Prefecture or the Kumano Beef Certification Committee, aged 24 months or older, and graded A3 or B3 or higher by the Japan Meat Grading Association or verified by committee-appointed inspectors. Kumano Beef is known for its fine texture, tenderness, and excellent flavor, primarily consumed within Wakayama Prefecture and the Kinki region, with some sold online and to hotels nationwide.
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