Kishu Wakayama’s New Wagyu Beef Brand, a Source of Local Pride

Definition of Kishu Wakaushi

1. Dressed carcasses produced from Japanese Black steers and heifers aged at least 23 months, owned by members of the Kishu Wakaushi Council, fattened according to the feeding methods specified by the Council, and raised in Wakayama Prefecture, where the raising periods are the longest.
2. A dressed carcass as described above must be produced from cattle fed with eco-feed—feed containing food production by-products recycled within Wakayama Prefecture.

Kishu Wakaushi—A concept that breaks away from existing thinking

Until now, producers all over Japan have diligently worked to develop the Japanese Black breed, aiming to enhance marbling and increase sashi— the fat interspersed within the red meat—for more appealing quality. It has now been recognized worldwide and has gained an excellent reputation.

However, it has become increasingly common to hear people say, "Wagyu is tender and flavorful, but it's too fatty, so I can't eat much of it."

It is possible to produce Wagyu with less fat, but there's a reason why that hasn’t happened.

Under the current evaluation and distribution system for Japanese Black Wagyu, the best way for producers to increase their income is to focus on achieving more attractive marbling and sashi. Conversely, producing Japanese Black cattle without prioritizing marbling and sashi decreases income, offering no advantage in the market.

With Kishu Wakaushi, producers can also achieve meat featuring attractive marbling and sashi. However, the foremost priority is to achieve a harmony between lean red meat and melt-in-your-mouth fat, ensuring the fat is light and not overly rich. The difference is especially pronounced in loin cuts with richer fat, such as sirloin and ribeye. We have received many comments from people who usually find Wagyu fat to be overly rich and therefore have certain preconceptions about Japanese Black Wagyu. However, they say they can enjoy as many slices of Kishu Wakaushi as they like.

To continue producing Wagyu that breaks away from the existing framework, we must discuss production systems while considering the unique circumstances of each stakeholder’s position—from production and wholesale to retail and restaurants (the so-called upstream to downstream).

The Kishu Wakaushi Council was established by a group of passionate individuals committed to producing Japanese Black Wagyu that prioritizes the harmony of silky fat with the flavor of lean red meat, rather than focusing solely on marbling, in order to meet consumers’ unrecognized needs. All members share a passionate desire to contribute by producing Wagyu that responds to consumers’ unrecognized needs. To advance that initiative, the council is managed with a focus on comprehensive development across the entire supply chain—from upstream to downstream—without pursuing narrow interests tied to individual positions. Furthermore, the council aims to reduce the burden on the local environment while contributing to the improvement of feed self-sufficiency.

If you have never tried Kishu Wakaushi, we would appreciate it if you compared it with other Japanese Black Wagyu of the same cut and marbling level to better understand the distinctive flavor we aim to achieve with Kishu Wakaushi.