"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.


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.


System for maintaining quality

Currently, in order to maintain the quality of Kishu Waka beef, retailers and restaurants that are members of the Kishu Waka beef council raise fattening cattle in eco-management. The meat wholesaler "Meat Factory" buys Kishu Waka beef that has reached the appropriate age, and retailers and restaurants wholesale the necessary parts.

System for maintaining quality

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