top of page
background.png

Meat Sommelier. Wagyu Meister

Japan

All over Japan

All over Japan

Tajima’s Kizuna, Housen

Country:
Region:
Prefecture:
Location:

Japanese Black

Fullblood

Breed purity:
Breed:

The details can be found at the following link, but I will list the main points:
https://daisei29.jp/daikokusengyu.html
Article 1: Breed - Japanese Black (Kuroge Washu)
Article 2: Gender - Mature female (Keisan-gyu)
Article 3: Pedigree - A calf registration certificate and insemination certificate are required.
Article 4: Fattening Feed Standards

Roughage - Rice straw, grass (including imported), bagasse made from sugarcane, brewers' grains, etc.
Compound feed - Wheat, corn, soybeans, wheat bran, soybean meal, rice bran, etc.
The use of feed containing meat-and-bone meal is prohibited.
Article 5: Shipment Age Standards (based on the slaughter date)
Mature female cattle must be re-fattened for at least 6 months. However, for reasons of farmer or cattle protection, shipment after 1 month due to illness or other conditions is permissible.
Article 6: Grading Standards - The beef shall be graded in accordance with the standards set by the Japan Meat Grading Association.

Requirement:
Source of information & credits:

Tajima’s Bond (Kizuna), Housen
Before branded wagyu became widely available, mother cows were often overlooked as discarded cattle. However, based on the belief that "all Japanese Black Wagyu is delicious," this brand was developed over a span of 10 years through close collaboration with fattening farmers.

bottom of page