beef carcass

Here at H・M Ryochi Co., Ltd is able to supply high quality Authentic Japanese Beef to all markets. We also process all beef through it’s own modern on site boning room.

Boneless Beef cuts can be tailored to meet any specifications.

  • Boneless Veal and Steer Cuts.
  • Your specifics cuts to cater your business.

100% HALAL GUARANTEED

  • Halal products are available to cater for the international Islamic market.
  • H・M Ryochi Co., Ltd is the foremost airfreight exporter of Halal chilled Japanese beef carcasses throughout the whole Southeast Asia.
  • 1. INTRODUCTION
  • 2. THE JAPANESE BEEF
1.Introduction
From Japan to the World: The first halal Japanese Wagyu
MPJA is a halal certified body based in Japan and has very high-quality standards and requirement in halal certification. Furthermore, MPJA has also been recognized by well-known entities in the South-east-Asia such as Department of Islamic Development Malaysia (JAKIM) and Indonesian Ulema Council (MUI).In MPJA Halal Assurance Management System (HAMS) requirement, the company need to submit internal audit report every three months to maintain MPJA high-quality standards. This assures the halal productions in the factory is carried out according to the Halal requirement regularly.Besides that, MPJA also conducts surveillance audit to monitor all the halal procedures that are being practised by the slaughterhouse and other manufacturing factories related. One of the MPJA standard assurances is the slaughterhouse has well-trained Muslim slaughter-man to conduct within the standards and qualities. The slaughter-man is trained and certified by attending courses related to the halal slaughterhouse.

2. Japanese Beef
2.1 Wagyu Beef
Wagyu is a Japanese word refers to all Japanese beef cattle. 「和」’Wa’ stands for Japanese and「牛」‘Gyu’ stands for a cow.The cattle can be identified by physical looks. The cattle also must be breed in Japan and it must be from any of the four breeds mentioned in the picture below.
The cattle can be traced by individual identification number. In order to prove the authenticity of Wagyu in Japan, there is Wagyu mark attached exclusively to authentic domestic Japanese beef to distinguish the Wagyu quality.Consumer and buyer from outside Japan can verify Wagyu by the individual identificationnumbers at the traceability system here.

2.3 So what is different between Wagyu and Kyushu beef?From the view of quality, the meat is similar to Wagyu meet as they are given the similar fed stock, grain fed. However, the fat quantity is lesser than Wagyu as they are the product of crossbreed. Nevertheless, the breeding environment for Japanese Kyushu beef is exactly the same as Wagyu beef product. Which, all the cattle are placed in a small group in every ranch to make sure the cattle have a stress-free environment. This method produces a good quality of meat.

Compared to Kyushu beef, Wagyu offers tenderness in taste and has ‘shimofuri’ which is also known as marbling that is referred to the beautiful pattern of the fat sees on the meet. This texture gives the beef its “melt in the mouth” tenderness and moisture which cannot be found at any other beef. Click here for more about Halal Wagyu.

For more info about the beef parts and Japan cutting specification, please refer here.


A5 product
A4 product


Wagyu (A5 rank)

Beef cattle is classified into four categories: Japanese Black, Seed Japanese Brown, Japanese Shorthorn, and Japanese Polled.
It is Japanese Black of which number of breeding is the largest among them.

There are some grades for WAGYU beef, including the meat of Japanese Black, and A5 is the highest grade given only to the finest beef.

The standards of grading beef consist of Yield Grade and Quality Grade.
“A” of “A5” means the yield grade, while “5” shows the quality grade.

Moreover, the Japanese beef grading system has 5 quality grades. They are (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.

A brief description of the Japanese beef grading system is as follows.

[Yield grade]
Yield Grade, in short, is the standard set to evaluate cutability (the proportion of meat obtained from a certain part of cattle body).
According to the yield grade, score A, B or C is determined.
Grade A : above standard
Grade B : standard
Grade C : below standard

[Marbling]
Marbling is flecks or thin strips of fat in beef. In Japanese, “SASHI”.
Marbling is classified into five grades.
(The larger the number, the higher the grade. 5 is the largest and the highest.)
Furthermore, these five grades are ranked from No.1 to 12 by BMS (Beef Marbling Standard).

Grade BMS No.
5: Excellent 8 – 12
4: Good 5 – 7
3: Average 3 – 4
2: Below average 2
1: Poor 1

[Color and brightness]
Beef color and brightness are evaluated by visual appraisal.
5: Excellent
4: Good
3: Average
2: Below average
1: Poor

[Firmness and texture]
The firmness and texture of beef are also evaluated by visual appraisal.
5: Excellent
4: Good
3: Average
2: Below average
1: Poor

[Color, luster and quality of fat]
The color, luster and quality of fat is evaluated by the beef fat color standards, while evaluation of luster and quality of fat is by visual appraisal.
5: Excellent
4: Good
3: Average
2: Below average
1: Poor

Thus the grade of beef is classified along the standards of Yield grade and Quality grade. Quality grade also has several items of evaluation.

In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.

Through these strict evaluations, Japanese Black beef there are classified into 15 grades from C1 to A5. And even among the A5 grade, marbling varies from No.8 to No.12.

The A5 grade Japanese Black WAGYU cattle is fed only good quality grain (corn and rice straw) and raised with scrupulous care.
Particularly good balance of fat, extremely smooth texture, and juicy flavor spreads out in the mouth. These are the unique character of WAGYU A5, the highest quality Japanese beef.

 

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Wagyu -(A4 rank)

Beef cattle is classified into four categories: Japanese Black, Seed Japanese Brown, Japanese Shorthorn, and Japanese Polled.
It is Japanese Black of which number of breeding is the largest among them.

There are some grades for WAGYU beef, including the meat of Japanese Black, and A5 is the highest grade given only to the finest beef.

The standards of grading beef consist of Yield Grade and Quality Grade.
“A” of “A5” means the yield grade, while “5” shows the quality grade.

Moreover, the Japanese beef grading system has 5 quality grades. They are (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.

A brief description of the Japanese beef grading system is as follows.

[Yield grade]
Yield Grade, in short, is the standard set to evaluate cutability (the proportion of meat obtained from a certain part of cattle body).
According to the yield grade, score A, B or C is determined.
Grade A : above standard
Grade B : standard
Grade C : below standard

[Marbling]
Marbling is flecks or thin strips of fat in beef. In Japanese, “SASHI”.
Marbling is classified into five grades.
(The larger the number, the higher the grade. 5 is the largest and the highest.)
Furthermore, these five grades are ranked from No.1 to 12 by BMS (Beef Marbling Standard).

Grade BMS No.
5: Excellent 8 – 12
4: Good 5 – 7
3: Average 3 – 4
2: Below average 2
1: Poor 1

[Color and brightness]
Beef color and brightness are evaluated by visual appraisal.
5: Excellent
4: Good
3: Average
2: Below average
1: Poor

[Firmness and texture]
The firmness and texture of beef are also evaluated by visual appraisal.
5: Excellent
4: Good
3: Average
2: Below average
1: Poor

[Color, luster and quality of fat]
The color, luster and quality of fat is evaluated by the beef fat color standards, while evaluation of luster and quality of fat is by visual appraisal.
5: Excellent
4: Good
3: Average
2: Below average
1: Poor

Thus the grade of beef is classified along the standards of Yield grade and Quality grade. Quality grade also has several items of evaluation.

In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.

Through these strict evaluations, Japanese Black beef there are classified into 15 grades from C1 to A5. And even among the A5 grade, marbling varies from No.8 to No.12.

The A5 grade Japanese Black WAGYU cattle is fed only good quality grain (corn and rice straw) and raised with scrupulous care.
Particularly good balance of fat, extremely smooth texture, and juicy flavor spreads out in the mouth. These are the unique character of WAGYU A5, the highest quality Japanese beef.

 

 

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