What is "Joshu Wagyu"?
"Joshu" is the name of a former province located in present-day Gunma County.
In a nutshell, Joshu Wagyu refers to beef from animals raised in a rich environment and with world-class hygiene management.
The Joshu Wagyu was awarded, in the category "carcasses", at the National Fair of Wagyu, a bovine competition which takes place every 5 years and in which the most remarkable animals are selected. Joshu Wagyu is a highly regarded brand that combines flavor, visual appeal and food safety.
Joshu Wagyu oxen are raised in an environment that complies with HACCP, one of the best food hygiene management protocols in the world. The facilities are approved by the Department of Health, Labor and Social Affairs as a production system suitable for exports to Europe and the United States, which have very strict standards.
What's the secret to Joshu Wagyu's "umami" flavor?
Cattle are initially very clean animals. This is why it is of course important to keep the barn very clean by cleaning it regularly, but also to ensure the good quality of the water given to the animals.
This is not only valid for beef, it is the same for rice or vegetables. It is said that "water represents 70% of the elements necessary to produce good things".
Giving animals good quality water to drink can speed up cell replacement and make the meat better. And when animals are raised without stress, the "marbling" is evenly distributed, producing high quality beef.
The herders give their animals very pure water from the mountain to drink, as well as a special drink for Wagyu. This results in very fine and evenly distributed streaks of fat, as well as a well-balanced taste.
As for the flesh itself, on which the taste of the meat depends, the muscles developed by these animals raised in a rich nature have very tight fibers, which allow to concentrate the "umami" flavor characteristic of this. meat.