Brand New Prefecture: 11 Time Wagyu Champion in Japan
"I ate the japanese Wagyu A5 tonight and it was the best steak I ever had in my life. Thank you for this wonderful experience."
— Francis R, New York
Only Kuroge Washu Wagyu are genetically predisposed to the fine-grained intramuscular marbling that's made Japanese beef so famous. All "Kobe Beef" and other top luxury beef brands in Japan are derived exclusively from Kuroge Washu.
The Japanese use a system called BMS, or Beef Marbling Standard, to rate the degree of marbling of beef. The scale ranges from 0 to 12, with 12 being the highest grade achievable. A5 is the highest quality and corresponds BMS marbling score of 8 or higher.
A cattle farmer named Masaki Ishii on Shodoshima found a way to repurpose the waste product of olive oil production - olive pulp - as cattle feed for his few animals. Now Olive Wagyu is sourced directly from three small farms in Kagawa that use olive pulp.