Page 31 - BEM 2025 Catalogue

Why Japan?

Here’s why Japanese beef is so special:

Unparalleled Marbling (Shimofuri) that melts at

a low temperature, giving wagyu its buttery

texture and rich umami flavor.

Japanese cattle are raised with great care in
stress-free environments, with a special diet of

rice straw, corn, and barley, sometimes for over

900 days.
Each carcass is graded by state-of-the-art

technology such as Meat Image Japan (MIJ-30)

cameras with AI analysis, and used by experts
trained by the Japanese Meat Grading

Association.

Umami-Rich Flavor Profile dues to a high

concentration of oleic acid (healthy
monounsaturated fat).

True Japanese wagyu is highly regulated, and

each cow is registered with a unique ID.

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