Discover the Delights of Wagyu: Sustainable, Flavourful, and Unforgettable

Have you had the chance to try Wagyu, the Japanese beef that's becoming increasingly popular? Renowned for its tenderness and juicy, sweet fat, Wagyu offers a unique and special flavour that has won over many food lovers.

But what makes Wagyu so special?

Wagyu has strict definitions and includes only four breeds: Kuroge (Japanese Black), Akage (Japanese Brown), Mukaku (Japanese Polled), and Nihon Tankaku (Japanese Shorthorn). These must all be purebred and have been selectively bred for their qualities as meat-producing animals.

Types and Characteristics of Wagyu

Wagyu, which includes Kuroge Wagyu, Akage Wagyu, Mukaku Wagyu, and Nihon Tankaku, each has distinct characteristics:

• Kuroge Wagyu: Making up 90% of all Wagyu, it is the smallest breed with the most fat, featuring marbled meat.
• Akage Wagyu: Known for its balanced marbling and rich red meat flavor.
• Mukaku Wagyu: Characterized by its lean meat, highlighting the natural flavors of Wagyu.
• Nihon Tankaku: Low in fat, it is rich in amino acids, offering a deep and flavorful taste.

Sustainable JUKU Wagyu

In Japan, there is a brand called "Sustainable JUKU Wagyu" that focuses on re-fattening mature cows, which is quite rare even within the country. This initiative aims to fully raise and produce delicious meat from cows that would otherwise have little value.

At JUKU Farm, efforts are made to produce high-quality beef by rearing mature cows without discarding them, pursuing sustainability in the livestock industry. The farm emphasizes animal welfare, creating a stress-free environment for the cows, and blends feed from scratch to engage in unprecedented fattening methods.

Sustainable Practices

• Enhancing the Value of Mature Cows: Efforts are made to increase the value of mature cows, which were previously considered of little value and destined for disposal.
• Environmentally Friendly Feed: By using local food scraps and adding flaxseed, efforts are made to reduce methane gas emissions, which contribute to global warming.
• Utilizing Waste Materials for Barns: Reusing scrap materials from house construction to build barns and using building materials for barn floors are examples of sustainable farm operations.

Features of Sustainable JUKU Wagyu

• Deep, Rich Flavour: Compared to regular Kuroge Wagyu, which is typically aged for 26-28 months, JUKU Wagyu is aged for an average of 100 months, resulting in concentrated flavours.
• Healthy Lean Meat: Rich in amino acids and unsaturated fatty acids, the meat has a flavourful taste.
• Clean Finish: While it retains the characteristic marbling of Wagyu, it offers a clean and satisfying finish.

Product Lineup of Sustainable JUKU Wagyu

Our online shop offers a variety of cuts of "Sustainable JUKU Wagyu." If you want to indulge in the full flavour of Wagyu, steak cuts are recommended.

• JUKU Japanese Wagyu Rib Steak 110g
• JUKU Japanese Wagyu Rib Finger Steak 180g

For a Japanese BBQ experience, try our BBQ cuts.

• JUKU Japanese Wagyu TOKUJO Kalbi 80g
• JUKU Japanese Wagyu JO Kalbi 80g

For hot pots and stir-fries, we recommend our thinly sliced cuts.

• JUKU Japanese Wagyu Shimofuri for Hotpot 120g
• JUKU Japanese Wagyu Akami for Hotpot 120g
• JUKU Japanese Wagyu Kiriotoshi 150g

For those who want to enjoy Wagyu in their preferred cut, we offer block cuts.

• Fresh JUKU Japanese Wagyu Rib Eye Roll 1.1kg+ (chilled product)

Our online shop has a variety of Wagyu cuts available, perfect for first-time buyers who want to try Wagyu. If you’re interested in experiencing the exceptional taste of Wagyu, why not make a purchase from our online shop?