Japanese wagyu

日本和牛，是什麼？

日本和牛，不只三個名字。

松阪牛。

神戶牛。

近江牛。

還有米澤、宮崎、飛驒、佐賀、仙台……

上百個品牌。

 

但真正的日本和牛，

必須來自四個品種。

黑毛和種。

褐毛和種。

日本短角種。

無角和種。

其中，95% 為黑毛和種。

油花細密。

脂肪雪白。

熔點低。

等級，也有標準。

A、B、C 為精肉率。

1 至 5 為肉質等級。

BMS，衡量油花分佈。

BCS，衡量肉色。

BFS，衡量脂肪質量。

分數，不只是好看。

是制度。

從血統登錄。

到蹄紋識別。

到最終評級。

日本和牛的價值，

來自完整的體系。

我們選擇的，

不只是品牌名稱。

是整個標準。

主場，從源頭開始。

What is Japanese Wagyu?

Japanese Wagyu

is not just three famous names.

Matsusaka.

Kobe.

Omi.

There are also

Yonezawa, Miyazaki, Hida, Saga, Sendai…

More than a hundred regional brands.

But true Japanese Wagyu

comes from only four breeds.

Japanese Black.

Japanese Brown.

Japanese Shorthorn.

Japanese Polled.

Among them,

95% are Japanese Black.

Fine marbling.

Snow-white fat.

A low melting point.

The grading system

also follows strict standards.

A, B, C

indicate meat yield.

1 to 5

indicate meat quality.

BMS measures marbling.

BCS measures meat colour.

BFS measures fat quality.

These scores

are not just for appearance.

They are part of a system.

From bloodline registration.

To nose-print identification.

To the final grading.

The value of Japanese Wagyu

comes from the integrity of this system.

What we choose

is not just a brand name.

It is the standard behind it.

At Meat Town,

quality starts from the source.