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What is Japanese Black Beef?

Japanese black beef is a precious beef among beef

When eating yakiniku, I often see the characters of domestic beef, Japanese beef, Japanese black beef, and branded beef.
If you know the difference between the beef you eat all the time, you can enjoy more meat.
The beef supply in Japan (on a partial meat basis) is approximately 833,000 tons.

(2008 Ministry of Agriculture, Forestry and Fisheries data)


Domestic beef

Approximately 42% of total supply

About 42% of the beef that can be eaten in Japan is domestic beef. Domestic beef is irrespective of the type of cattle, and cattle that have a longer breeding period in Japan than overseas can be described as domestic cattle. ..

Japanese beef

About 17% of total supply

Generally, four breeds of Japanese Black, Japanese Brown, Japanese Shorthorn, and Polled, and hybrids crossed between these breeds can be described as Wagyu.

Japanese beef

Many Japanese brand beef are Japanese black beef

Japanese black beef falls into this category of Japanese beef. Many of the popular brand beef such as "Satsuma beef", "Matsusaka beef", "Kobe beef", "Yonezawa beef", "Tajima beef", "Omi beef" ... are precious beef contained in this.

Kagoshima's Japanese black beef
National Wagyu Champion!


In order to decide the best Wagyu in Japan, it is the largest Wagyu show in Japan, which is held around each prefecture under the auspices of the National Wagyu Ability Co-Promotion Association. It is also known as the Wagyu Olympics because it gathers branded beef from all over the country once every five years and competes for its superiority. Kagoshima's Japanese Black beef won the overall championship in the 2017 tournament, in which more than 500 representative cows from each prefecture participated (the highest number ever).
Kagoshima's Japanese black beef is the best in Japan in terms of quality and number of cattle.

[Meat bean knowledge]

What does A5 rank mean?

I see the notation A5 in the meat rating that I often see in stores.
First, the alphabets A to C mean the yield grade, which represents the amount of meat that can be obtained from one cow. A to C are not grades that express the quality or umami of meat.
The numbers 1 to 5 are notations that indicate the fat content. It is said that the balance between lean and fat is important for the taste of beef. This number is an evaluation of the balance, and it is generally said that the closer it is to 5, the better the quality.

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