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Authentic Wagyu beef all over the world

Omi Wagyu

Omi beef is a designation allowed when Japanese black beef is fattened the longest in Shiga Prefecture, and is also used for beef taken from the cow. The history that remains as a beef cattle in Japan is over 400 years long and is regarded as one of the three Daiwa beef.

Omi beef has an overwhelming history of over 400 years, and only 5,000 cows are shipped annually.

Hitachi Wagyu

Hitachi beef is a Japanese beef stock raised by a producer designated in Ibaraki Prefecture, and is a brand of beef that has been rated at yield grade A or B, meat quality grade 4 or higher in the Japanese Meat Rating Association carcass trading standards.

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Hitachi Cattle is usually called “Hitagyu”, but it used to be called “Hitachi Usu”. People who know Hitachi Cattle from long ago called it “Hitachi Usu”. In terms of trademark registration, both “Hitagiyu” and “Hitachiushi” are registered (registration number: 2055050).

Characteristic

It is characterized by lean meat with moderate fat . Only beef that meets strict conditions such as production by designated producers, breeding over 30 months after birth, meat quality grade 4 or higher, limited to Japanese black cattle, etc., can name Hitachi beef . As of October 2016, there are 173 designated farmers

​Tajima Wagyu

Wagyu Beef was introduced into Australia in 1991. Wagyu is described as the highest quality beef in the world, and is renowned for its distinctive marbling and flavour. Wagyu beef also contains a higher percentage of Omega 3 and Omega 6, and its incr eased marbling enhances the ratio of healthier mono-saturated fats compared to regular beef.

Tajima Cross bred Wagyu beef was launched by Andrews Meat Industries in 2007. The brand has flourished both domestically and internationally and is now offered to restaurants across the country and is seen on high end restaurant and hotel menus in over 15 different countries.

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​Tajima is the most famous of all the Wagyu bloodlines, originating from the Hyogo prefecture in Japan. They are generally smaller framed with slower growth rate but produce excellent meat eating quality with a large eye muscle and superior marbling. They are thought to be ideal for the production of F1 or Crossbred cattle.