Most of the cattle described as "domestic beef" are crossbred and dairy cattle. “Wagyu” is also considered as domestic beef, but since it is a beef that has been breed-improved over the years to be used for food, and the breed is different from dairy beef, the quality of meat attachment and fat attachment is different very much.

Among Japanese wagyu (Kuroge Wagyu, Brown Wagyu, Japanese Short-horned Beef, Ankaku Wagyu) all over Japan, Kuroge Wagyu has more than 90% of the breeding population. Based on Tajima beef, which has an excellent pedigree, it is said that the body is the tightest and the meat quality is good. And the main feature is that there are many marbling. This unique fat called "marbling," creates a tender meat quality.

<Features>
■ Meat is elastic
■ There is little water
■ Soft
■ It is well tightened
■ Fine texture

「国産牛」と表記されている牛は、その殆どが交雑種や乳用牛です。「和牛」も国産牛に入るのですが、和牛は食用のために長年にわたり品種改良された牛で、乳用牛とは品種が異なるため、肉の付き方、脂肪の付き方など品質が異なります。

　日本全国にいる和牛（黒毛和牛、褐毛和牛、日本短角牛、無角和牛）の中で、飼育頭数の90％以上をも占めているのが黒毛和牛です。優れた血統をもつ但馬牛を元とし、一番体がよく締まり、肉質が良いと評価されています。そして、一番の特徴は、脂肪交雑が多いことです。「霜降り」とも呼ばれるこの独特の脂が、やわらかな肉質を作り出しているのです。

＜特徴＞

■肉に弾力がある
■水分がすくない
■やわらかい
■よく締まっている
■きめが細かい

Meat

Kuroge Wagyu / 黒毛和牛

Nanshu Kurobuta/南州黒豚