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What is JAPANESE BLACK?

Japanese Black Cattle is the best of the world's beef that Japan is proud of .

The characteristic of Japanese Black Cattle (JAPANESE BLACK) is marbled meat .

There are fats called "sashi" among the red meat, which looks like frosted.

The "sashi" makes mouth feeling of the beef  very soft.

The flavor of "sashi" spreads in mouth, making the beef more delicious,

because people feel good taste of the fat.

Almost all of representative famous brand of Japanese beef are JAPANESE BLACK.

The sweetness which is like melted on a tongue is delicious and makes people unbearable.

It is used in many prestigious restaurants.

It is loved by overseas celebrities because its value is also high globally.

The grading of this beef is determined through assessing the yield grade and fleshy grade of carcass.

• The yield grade represents the amount of carcasses taken from cattle that have same weight.A rank is the highest,down to C rank . The quality grade of this beef is determined by size of the loin and thickness of subcutaneous fat and how much fat is scattered between the lean. The rank of thin cattle will be inevitably lowly estimated. But it is not necessary that the fatty cattle are in the top rank .

Fleshy grade determines the quality

  The fleshy grade represent the rank by the quality of the meat. There are 1-5 rank, which 5 is the highest rank . It is determined by incision surface between the sixth thoracic vertebra and the seventh thoracic vertebra of the carcass .

Criteria for determining the meat grade mainly comprise of fat crossing, luster of meat, flab and texture of meat, luster and quality of fat .

The fat crossing is the degree of marbling .

We determined how much sashi there is in the lean by checking the chart of NO.1 to NO.12 which is decided according B.M.S.(BEEFMARBLINGSTANDARD),in other words beef fat crossing criteria

The luster of the meat is determined by the overall judgment of the colour and gloss. The luster is determined by B.C.S (BEEF COLOUR STANDARD) which is decided by naked eye. Those have good luster and thin colour are in the top rank.

Flab and texture of the meat is determined by naked eye and touching. Flab is detrermined by capacity of holding water and texture is determined the core section of loin.