New Japanese beef brand
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).
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.
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.
Breeding without vitamin restrictions
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".
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.
Meat Dining きた川牛侍 本店
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
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）
岩出マルシェ（ IWADE MARCHE ）
(株) Meat Factory