Wagyu is a breed of cattle native and unique in their genetics to Japan. The Japanese word Wagyu can be translated to mean Japanese beef. Wagyu, a relatively rare commodity, has increased its potential in the value of the food cultures around the world and bring it significant change. The tenderness flavour of Wagyu is in high demand. The most prominent characteristics of Wagyu is the marbled fat distributed through the muscle fibre known as “shimofuri” in Japan. This marbling gives the beef its “melt in the mouth” moisture and tenderness.
When cooked, this marbling is absorbed into the muscle and gives the meat its tenderness and flavour. In response to such demand, we have certified a few Japan slaughterhouses to satisfy the demand of the halal market. One of the slaughterhouses is the first halal wagyu slaughterhouse certified in Japan. The slaughterhouses acquired the halal certificate in December 2014.
Wagyu can only breed based on these four types of cattle. Crossbreeds resulting from interbreeding of four types of these cattle and cross breeds from the interbreeding is also considered as wagyu.
※Courtesy of the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF)
Most of the feedstuffs for wagyu is applying total mixed ration (TMR) as it is proven nutrition approach. Different companies have their own ratio. TMR for halal wagyu does not include an item which is non-halal such as pork origin mixture and alcohol.