We use equipment that measures MUFAs* as a new indicator for deliciousness.
*MUFA stands for “monounsaturated fatty acids,” which consist mainly of oleic acid.
In Japan, the grade of wagyu beef (which ranges from C1 to A5) is determined by examining factors such as the percentage of fat visually and by touch. While in the past beef with the most marbling was rated the highest, today importance is placed on the quality and balance of the fat. Fat is made up of monounsaturated fatty acids, saturated fatty acids, and other compounds. The composition determines the melting point of fat, which affects the texture and mouthfeel.

After researching countless academic papers and books from around the world, we came to the conclusion that the amount of MUFA is a key component in the evaluation of the umami and quality of fat. So we purchased a device called a “meat fat evaluation system” that measures the amount of MUFA, making us the first private-sector company in Japan to do so. Every dressed carcasses that comes back to the farm from the slaughterhouse is meticulously checked with the device, and the data is verified against the beef production records of each head of cattle.

By measuring umami data,
we can visualize how good it is.
There are a lot of theories about what makes lean meat delicious, but we believe that the composition of amino acids plays a key role. Measuring this takes time and money, so obtaining the data is not an easy task. But about 10 years ago we installed a “taste analysis machine” to scientifically measure umami in beef, and have measured two types of samples, one of lean meat and one of fat, every week since. Today (2021) we have umami data from nearly 2,000 samples.

Toriyamaʼs unique breeding system: Great tasting beef starts even before the cattle are born.
Even when cattle are raised in the same environment and eat the same food, the taste will usually vary by individual. Aiming to eliminate this variance as much as possible, we researched past cattle raising records and umami data, and developed our own unique breeding theory.

Managing bloodlines is key in producing consistently great-tasting beef. Compatibility between the bloodlines of bulls and cows is very important. The many breeds of bulls used for breeding, including the ones we raise, are codified into five types determined by meat quality, fat balance, aroma, body type, and other factors. Cow bloodlines are also codified. We select the optimal combination

However, good beef takes more than good bloodlines. Making sure calves are born healthy and raised healthily is equally important. And the health of the cows is crucial for this. Producing a calf that will inherit the bullʼs outstanding qualities starts inside a healthy cow. Once the calf is born, you need to pay particular attention during the nursing stage in the first three months and for the next six months after. During those first nine months, the calf develops healthy organs and bones that enable them to digest the food they need. It is not an exaggeration to say that their condition during this period will determine how good the flavor and balance of lean meat and fat will be. Great-tasting beef comes from healthy cattle that can continue eating heartily on their own for about 30 months until shipment.

One of our greatest assets is our beef production records from 6,000 heads of cattle.
Since Toriyama Farm was established, we have been keeping detailed records on each head of cattle from birth to shipment that includes their weight, health condition, what they are fed, and information on sickness and treatment. The instinct, experience, and knowledge of experts are irreplaceable assets, but shareable data is also essential. Today these records are indispensable in ensuring consistently high-quality beef production. In 2016 we put our database on the cloud. It is an optimal system for improving productivity.
The basis for our high-quality beef production, the “Toriyama Method” was developed through a cycle of analysis,
verification, and improvement.
Information on meat such as the amount of MUFA and umami data is always analyzed against our beef production records. For example, by looking at which parts have fat and the amount of MUFA, we can tell what, how much, and when they ate. And by comparing this data with the information on each individual head of cattle, we learn the production elements and timing that determine the umami and shape of the meat, such as the size of the sirloin. Then based on the results, specific improvement measures are conveyed to the farm. Through repeating this process, Toriyama has enhanced its production techniques.