About KISHUWAKAUSHI

"High protein" and "low calorie" lean meat that makes the best use of domestic Japanese black beef

As the need for red meat is increasing, the Livestock Experiment Station has developed a production technology for Japanese black beef that suppresses crossbreeding. By-products such as mandarin orange juice and soy sauce produced in the prefecture are rich in proteins and vitamins. By feeding feed (eco-feed) based on these, it has become possible to produce beef with reduced crossbreeding.

Definition of KISHUWAKAUSHI

KISHUWAKAUSHI is the one that satisfies all of the following (1) to (3).

1. (1) The place with the longest breeding period is Wakayama Prefecture, and carcasses produced from Japanese Black steers and heifers aged 24 months or older owned by the council members who have been fattened by the breeding method specified by the council. To be.
2. (2) The carcass of (1) must be produced from cattle fed feed containing feed ingredients manufactured in Wakayama Prefecture.
3. (3) For the carcass of ①, the carcass rating by the Japan Meat Grading Association is either A2, A3, A4 or B2, B3, B4.

KISHUWAKAUSHI commitment

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  Feature 1

  Japanese black beef fattened in Wakayama prefecture

  Wakayama Prefecture has the longest breeding period, and carcasses produced from Japanese Black steers and heifers aged 24 months or older owned by the Council members and fattened by the breeding method specified by the Council. There is.

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  Feature 2

  Breeding with feed that uses 10% or more of the prefecture’s by-products

  We grow by eating by-products obtained in the process of manufacturing the prefecture's specialty products, such as mandarin orange juice and soy sauce pomace. That feed is the "magic eco-feed" that suppresses fat crossing (sashi), that is, becomes lean meat.

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  Feature 3

  Breeding without vitamin restrictions

  紀州和華牛は、湯浅町と御坊市にある環境総合サービス「エコマネジメント」(本社=和歌山市新留丁)の牧場でビタミン制限を行わずに育てられています。

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  Feature 4

  Limited to meat quality grades 2, 3 and 4

  The fat content of loin is about 10% less than that of normal Wagyu beef, and it contains 1.7 times more vitamin E. It is handled by 7 restaurants and retail stores in the prefecture, and has been well-received as "it is not persistent and you can eat as many as you want" and "you can enjoy the soft and original taste of meat".

Our mission

• ・We will contribute to maintaining the health of the people through the production of healthy meat that emphasizes the deliciousness of lean meat.
• ・Establish recyclable agriculture by utilizing food manufacturing by-products in Wakayama prefecture and reduce the environmental burden on the region.
• ・Promote the production of Japanese beef using food manufacturing by-products and contribute to improving the food self-sufficiency rate in beef production.

KISHUWAKAUSHI video

Shops where you can buy or eat

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  【飲食店】
  Meat Dining きた川牛侍 本店
  住所／和歌山県和歌山市東蔵前丁39 キーノ和歌山2階
  食べログ>

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  【飲食店】
  Meat Dining きた川牛侍 キーノ店
  住所／和歌山市東蔵前丁39 キーノ和歌山 2F
  食べログ>

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  【飲食店】
  カルビ一丁
  住所／和歌山市友田町4－21
  食べログ>

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  【飲食店】
  和歌山麦酒醸造所 三代目
  住所／和歌山市十一番丁54
  HP >

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  【飲食店】
  鉄板焼ステーキ 京橋デュッセル
  住所／和歌山市駿河町48−１
  HP >

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  【小売店】
  Meat Garden
  住所／和歌山市和佐関戸25
  食べログ>

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  【小売店】
  Meat Factory キーノ店
  住所／和歌山市東蔵前丁39 キーノ和歌山 1F（ROCK STAR FARMs 内）
  キーノ和歌山HP >

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  【小売店】
  岩出マルシェ（ IWADE MARCHE ）
  住所／ 岩出市水栖31-1
  HP >

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  【卸売店】
  (株) Meat Factory
  住所／和歌山市和佐関戸25-2
  HP >

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  【卸売店】
  株式会社 神戸屋
  住所／〒640-8451 和歌山県和歌山市中442-1
  HP >

• 【飲食店】
  しゃぶしゃぶ・寿司・一品
  紀州和華牛研究所
  住所／和歌山市太田1-1-12 1F
  ぐるなび >

Participants

• Livestock and eco-feed manufacturing

  

• Slaughter / wholesale sales

  

• Management and support