Okayama’s branded wagyu beef OKAYAMA WAGYU BEEF

Smile with your loved ones and enjoy the “deliciousness.”

When you eat delicious food, it naturally brings a smile to your face.Meals can be said to be special times for all of us. Make such special times even more special with “Okayama wagyu beef.”Serve it to celebrate anniversaries, birthdays, or as a gift to express your gratitude to those who have shown you kindness.

Eating out

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At home

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As a gift

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Branded wagyu beef created by the blessings of nature and masterful human skill.

Okayama has long been known as a producer of high-quality wagyu beef that is highly regarded all over Japan.

Healthy wagyu beef cattle (Japanese Black cattle) are each raised with tender care by farmers within the jurisdiction of the prefecture’s designated JA production areas.Only meat that meets certification standards is given the “brand” name “Okayama wagyu beef.”

Enjoy this delicious masterpiece, the pride of “Okayama, the home of wagyu beef” at designated meat shops and designated restaurants.

Harenokuni Okayama, the land of sunshine, is the traditional “home of wagyu beef.”

Blessed with clean air and fertile land, this area produces high-quality wagyu beef cattle that is highly regarded all over Japan.

Aiming to produce the best wagyu beef in Japan…

Each head of black wagyu beef cattle is raised with tender care.Only carefully selected meat is given the brand “Okayama wagyu beef.”

A marbled deliciousness that melts in your mouth.

Each head is certified as branded beef according to the grades of meat quality and fat crossbreeding (marbling).

Reliable quality that meets certification standards.

Okayama wagyu beef meets the Japan Meat Grading Association’s B.M.S. (fat crossbreeding) No. 4 or higher grade.This beef is of higher quality than the standard.

Grade	B.M.S. (fat crossbreeding) status	B.M.S. (fat crossbreeding) No.
Grade 5	Extremely abundant	No.8 ～ No.12
Grade 4	Moderately abundant	No.5 ～ No.7
Grade 3	Moderate	No.3 No.4
Grade 2	Small	No.2
Grade 1	Traces	No.1

*B.M.S. (Beef Marbling Standard) … Refers to a standard for evaluating “fat crossbreeding (marbling; sa-shi in Japanese),” and beef with an abundance of marbling is also called “shimofuri.”

The brand is certified under the responsibility of certifiers of the Okayama Prefectural Regional Wholesale Meat Market.Not all beef cattle raised in specific production areas are brand-certified, but the meat quality is visually inspected prior to certification, so a certain level of quality is always ensured.

And, since Okayama wagyu beef is certified by the Okayama Prefectural Regional Wholesale Meat Market, the quality of the brand can be maintained without deviations in certification standards.

*The Okayama Prefectural Regional Wholesale Meat Market guarantees the supply of safe and secure meat to every consumer.

Long-established Okayama wagyu beef

Wagyu beef cattle have been actively raised mainly in the Chugoku Mountains in the Kinki and Chugoku regions since ancient times, and was cherished as indispensable livestock for farm management called “nouhou (treasure of agriculture)” for farming, transportation, and as fertilizer.

In the Chugoku region, as a major production area, since early modern times, efforts have been made to maintain and improve superior traits and create superior lineages, where particularly excellent ones are called “Tsuru Ushi.”The oldest one is “Take no Tani Tsuru,” which was raised by Naniwa Motosuke in present-day Niimi City during the Anei period, about 230 years ago.This “Take no Tani Tsuru,” “Shusuke Tsuru” (present-day Mikata-gun, Hyogo Pref.), and “Iwakura Tsuru” (present-day Hiba-gun, Hiroshima Pref.) are called the “three most famous Tsuru.”

Take no Tani Tsuru is nationally known as one of the roots of Okayama wagyu beef cattle, and with its majestic physique and large milk yield, is the basis for present-day Okayama wagyu beef cattle.

Okayama wagyu beef is black wagyu beef (Japanese Black) raised and fattened by farmers (cattle farms) within the jurisdiction of the following JA areas.