Isouda Farm’s Kokusangyu represents the pinnacle of Japanese domestic beef. With comprehensive in-house management and over a century of expertise, we ensure safety and superior quality. Discover the rich heritage and exceptional flavor of our Kokusangyu beef.
The Origin of Kokusangyu
"The Essence of Japanese Excellence"
Kokusangyu, or Japanese domestic beef, represents the pinnacle of Japanese cattle breeding traditions. At Iida Farm, we are proud to raise Kokusangyu cattle with the same dedication and expertise that has defined our practice for over a century. Our commitment to quality and tradition ensures that every cut of Kokusangyu from our farm embodies the rich heritage and superior standards of Japanese beef.
Commitment to Genuine Kokusangyu
At Iida Farm, we are dedicated to providing 100% genuine Kokusangyu beef, offering our customers peace of mind and safety. Our farm’s unique strength lies in our comprehensive management system, where we oversee the entire process from breeding to fattening in-house. This integrated approach, supported by our extensive health database, minimizes disease risks and allows for rapid responses, resulting in a lower mortality rate. Additionally, we feed our cattle straw harvested from our own pasture, guaranteeing that their feed is domestically produced and safe.
Differences Between Kokusangyu and Kobe Wagyu
Genetics and Breed: Kokusangyu refers to Japanese domestic beef cattle, which can include various breeds and crossbreeds, while Kobe Wagyu is a specific type of Wagyu with strict pedigree requirements.
Quality and Standards: Kobe Wagyu adheres to more stringent quality standards, including exceptional marbling, tenderness, and flavor. Kokusangyu, while also high-quality, can vary more widely in these characteristics.
Production Scale: Kobe Wagyu production is often smaller and more controlled, focusing on maintaining the highest quality. Kokusangyu can be produced on a larger scale, with variations in quality and production methods.
Consumer Recognition: Kobe Wagyu is globally recognized and sought after for its unparalleled quality, whereas Kokusangyu, though respected, does not carry the same level of international prestige.
Differences Between Kokusangyu and Banshu Wagyu
Origin and Location: Kokusangyu represents Japanese domestic beef from various regions, while Banshu Wagyu originates specifically from the Banshu region within Hyogo Prefecture.
Marbling and Flavor: Banshu Wagyu is known for its high-quality marbling and distinct flavor, while Kokusangyu can have a broader range of marbling and flavor profiles depending on the specific breed and production methods.
Production Practices: Banshu Wagyu benefits from the meticulous care and traditional practices at Iida Farm, whereas Kokusangyu encompasses a wider variety of farming practices across Japan.
Market Perception: Banshu Wagyu is highly respected for its regional heritage and quality, while Kokusangyu, though also respected, encompasses a broader category of Japanese domestic beef.
Comprehensive Meat Offering
We take pride in offering every part of our Kokusangyu beef upon request. Whether you seek premium cuts or more unique selections, we ensure that all parts of the meat are available to meet diverse culinary needs. Our commitment to quality and versatility guarantees that you receive the finest Wagyu experience.
Isouda Farm's Banshu Wagyu, originating from the Banshu region, offers 100% genuine, high-quality beef. With over a century of expertise, we manage the entire process in-house, ensuring safety and superior quality. Discover the rich heritage and exceptional flavor of our Banshu Wagyu.
At Isouda Farm, we have been breeding Kobe Wagyu for over 100 years, ensuring 100% genuine, safe, and high-quality beef. We manage the entire process in-house, from breeding to fattening, reducing disease risk and ensuring superior meat quality. Discover the rich heritage and unmatched flavor of our Kobe Wagyu.
