Kishu Wakaushi
Bringing new value to Wagyu
The challenge for industry, government, and academia combined
Our Mission
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We contribute to the health of the nation through the production of healthy beef by pursuing the delicious flavor of tender, high-quality fat that melts in the mouth and savory lean meat.
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By utilizing by-products from food manufacturing in Wakayama Prefecture, we establish recycling-based agriculture and reduce the environmental burden on the local community.
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We disseminate technology for producing Wagyu beef that utilizes by-products from food manufacturing, thereby contributing to an improvement in the feed self-sufficiency rate in beef production.
Eating Kishu Wakaushi
We supply Kishu Wakaushi mainly within Wakayama Prefecture.
If you are outside Wakayama Prefecture, please use our online shop.
Eat
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Kishu
Wakayama’s New Wagyu Beef Brand,
a Source of Local PrideDiscover more about Kishu Wakaushi, a groundbreaking Wagyu that breaks from tradition, including its concept, production methods, distribution, and the collaboration among local companies from upstream to downstream.
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Taste
Differences from Other Japanese Black Wagyu
Its fat has a melting point 5°C lower than that of ordinary Wagyu, according to a study by the Livestock Experiment Station in Wakayama Prefecture. The light, melt-in-your-mouth fat further enhances the inherent great taste of Wagyu lean meat.
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Wisdom
Advanced Wagyu Production System Aligned with Sustainable Development Goals
Kishu Wakaushi is a type of Wagyu that is gaining attention both nationally and internationally for its alignment with the SDGs. Its production also supports animal welfare and serves as a groundbreaking example of eco-feed utilization.
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People
Kishu Wakaushi Council (Feed Development–Production–Wholesale–Retail & Restaurants)
In manufacturing, the roles and dedication of people in each field come together to create outstanding products.
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