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Meat Sommelier. Wagyu Meister
Japan
Chubu
Toyama
Toyama Wagyu Beef
Country:
Region:
Prefecture:
Location:
Japanese Black
Fullblood
Breed purity:
Breed:
Grade 3 or higher
Requirement:
Source of information & credits:
"Toyama Beef" is a general term for branded beef produced in Toyama Prefecture. "Toyama Beef" refers to cattle that have been raised in Toyama Prefecture for at least 12 months, with Toyama being the location where they spent the longest time. The beef must also meet the Grade 3 or higher standards as set by the Japan Meat Grading Association.
In Toyama Prefecture, approximately 1,300 Wagyu cattle, 900 crossbred cattle, and 200 dairy cattle raised for meat are being raised, with most of them shipped and sold within the prefecture.
"Toyama Beef" is nurtured with the clean water and rice straw produced by Toyama's rich natural environment, and it is raised with the deep affection of its producers. Annually, about 1,000 cattle are shipped, of which around 600 heads of Japanese Black cattle are marketed as "Toyama Wagyu."
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