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.


  • 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.
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
2.2 Japanese Kyushu Beef
Kyushu beef is a brand name and the name is derived from location name in Japanese located in the south area of the rising sun island, Japan. Kyushu beef is also a type of Japanese beef cattle but is a crossbreed cattle. For physical identification, the Kyushu beef cattle appears to have longer legs than Wagyu beef cattle.
Similar to Wagyu, the Japanese Kyushu beef cattle can be traced by individual identification number to prove the authenticity.

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.

Japanese Kyushu beef

Kobe beef (神戸ビーフ Kōbe bīfu) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan’s Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association.[1] The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyuu, “the three big beefs”), along with Matsusaka beef and Ōmi beef or Yonezawa beef.

Kobe beef is also called Kobe niku (神戸肉, “Kobe meat”), Kobe-gyu (神戸牛) or Kobe-ushi (神戸牛, “Kobe cattle”) in Japanese.

Cattle were introduced in Japan in the second century as work animals used for rice cultivation. Because of Japan’s “difficult terrain and sparse arable land” due in part to its mountainous topography, cattle were bred in small, isolated regions, yielding herds with unique qualities in their meat.[3]

After the Meiji Restoration, beef consumption remained low, but it has steadily increased since the end of World War II. Kobe beef grew in popularity and extended its global reach in the 1980s and 1990s.

In the late 19th century, native Japanese cattle were interbred with European breeds, including Brown Swiss, Shorthorn, and Devon.[citation needed] The cattle originally recognized in 1943 as “Kobe beef” were cattle from herds in the Kobe area of Japan, and could be any of four breeds of Wagyu cattle—Akaushi (Japanese Red/Brown), Kuroushi (Japanese Black), Japanese Polled, and Japanese Shorthorn. Tajima is a strain of the Japanese Black, the most populous breed (around 90% of the four breeds).

In 1983, the Kobe Beef Marketing and Distribution Promotion Association was formed to define and promote the Kobe trademark. It sets standards for animals to be labeled as Kobe beef.[8]

In 2009, the USDA placed a ban on the import of all Japanese beef to prevent the Japan foot-and-mouth outbreak from reaching US shores. The ban was relaxed in August, 2012. Shortly thereafter, Kobe beef was imported into the US for the first time


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