Tochigi Wagyu is the name of a beef brand. Only top-grade beef, with the yield grade of A or B, and the meat quality grade of 4 or 5 (5 is the highest) from cows of the Japanese Black breed that are raised with meticulous care and attention by designated producers in Tochigi is entitled to this brand name.
Tochigi Wagyu is the name of a beef brand. Only top-grade beef, with a yield grade of A or B, and a meat quality grade of 4 or 5 (5 is the highest) from cows of the Japanese Black breed that are raised with meticulous care and attention by designated producers in Tochigi is entitled to this brand name. Having repeatedly won the highest prize at national competitions, Tochigi Wagyu truly is "Japan's highest-level" beef brand.
Tochigi prefecture is the sixth largest beef cow xr in Japan. About 200 designated producers work to secure a supply of safe beef.
1. Long fattening period
In Tochigi prefecture, about 30,000 wagyu cattle are raised. Of which about 3,500 are certified as "Tochigi Wagyu" a year. The flavour and aroma of the beef are condensed through a long fattening period of approximately 30 months.
2. Uncompromised feed quality Tasty rice grown in Tochigi prefecture, which is a fertile rice production area, is added to cow feed to improve the flavour and aroma of the beef. Cattle are also fed rice straw to maintain a healthy intestinal environment.
3. Fattening environment development Producers are raising each cow with meticulous care and attention by, for example, developing an environment where cattle eat and rest well without stress.
