ZEN-NOH International Corporation
JA全農インターナショナル株式会社

About Beef

About Beef

Rigorous traceability system

The feature of Japanese wagyu beef is the marbled fat; rich and sweet meat presenting fruity aroma with a hint of coconuts; and rigorous traceability system that allows anyone to confirm production history of each cattle with the individual identification number.

Rigorous traceability system

Advertising and Development of Japanese Beef

We endeavor to communicate the appeal, technology and value of Japanese beef in cooperation with the Federal Meat Academy. We are also working on development of local market focused products including local processing overseas.

Advertising and Development of Japanese Beef

Explanation of Characteristics and Value of Parts

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Beef meat parts

Overall Image

Overall Image

Overall Image (combined parts at their original position)

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① Chuck roll, Neck

Component Ratio: 14.7%

Chuck roll

Chuck roll

Neck

Neck

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② Clod, Chuck tender

Component Ratio: 10.9%

Clod

Clod

Chuck tender

Chuck tender

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③ Brisket, Chuck short rib

Component Ratio: 11.6%

Brisket

Brisket

Chuck short rib

Chuck short rib

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④ Striploin, Ribeye

Component Ratio: 10.7%

Striploin

Striploin

Ribeye

Ribeye

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⑤ Tenderloin

Component Ratio: 2.6%

Tenderloin

Tenderloin

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⑥ Short rib, Short plate

Component Ratio: 19.4%

Short rib

Short rib

Short plate

Short plate

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⑦ Outside, Inside, Top sirloin Butt, Knuckle

Component Ratio: 25.9%

Outside

Outside

Inside

Inside

Top sirloin Butt

Top sirloin Butt

Knuckle

Knuckle

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⑧ Shank

Component Ratio: 4.2%

Shank

Shank

Shank

Shank

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