Toriyama Wagyu
Perfect choice
The Toriyama Wagyu brand is one of the finest and most renowned representatives of Japanese Wagyu beef. Over the years, it has earned its reputation for excellent quality meat and remarkable marbling. If you truly seek a unique culinary adventure, Toriyama Wagyu is the perfect choice.
The original breeding location of Toriyama Wagyu cattle is in Fukui Prefecture, Japan, where the natural environment and climate provide ideal conditions for the healthy development of the cattle. At the Toriyama farm, the cattle are carefully selected and bred exclusively from the best genetic lines. This meticulous selection and the use of traditional breeding methods result in the exceptional quality of meat for which the Toriyama Wagyu brand is famous.
Indeed, Toriyama Wagyu cattle receive special attention to their nutrition. They are fed with the highest quality feed and dietary supplements to ensure the exceptional flavor and marbling of the meat. The diet includes unique blends that promote a balanced fatty acid profile and contribute to the fine, melt-in-your-mouth texture that characterizes Toriyama Wagyu beef. This careful attention to their diet plays a crucial role in producing the top-notch quality that the brand is known for.
The result is an exceptionally marbled meat where the fat delicately weaves through the muscle fibers, creating a uniquely rich and flavorful experience. Toriyama Wagyu beef is tenderer than other types of beef and possesses a distinctive taste that is hard to find in other meat varieties.
Toriyama Wagyu products offer a wide range of options, including various cuts such as steaks or ground meat. The meat is carefully selected and prepared to ensure the highest quality and marbling. The demand for Toriyama Wagyu products is growing worldwide, and many renowned restaurants and culinary experts choose the Toriyama brand to elevate the taste experience to a higher level.
Feeding
The feeding of Toriyama Wagyu cattle is based on excellent quality and carefully crafted diets, ensuring optimal nutrition for the cattle and exceptional meat quality. The diets include ingredients such as rice, barley, hops, and in the last few months, miso.
By providing these specially selected and balanced ingredients, the Toriyama Wagyu cattle receive the necessary nutrients for their growth and development, which ultimately contributes to the unique and renowned flavor and marbling of the meat. The meticulous attention to their diet is a key factor in producing the high-quality Wagyu beef that the brand is known for.
Rice and barley, as grains, are important sources of carbohydrates, protein, and fiber for cattle. These ingredients contribute to the proper nutrition of the cattle and aid in body weight gain and healthy development. Hops, commonly associated with brewing, can serve different purposes in cattle feeding. The natural compounds found in hops can be beneficial for the digestion and overall health of the cattle, contributing to the production of high-quality meat. By carefully selecting and incorporating these ingredients into the diets of Toriyama Wagyu cattle, they receive the necessary nutrients for their well-being, which ultimately results in the exceptional quality of the beef.
The addition of miso, a traditional Japanese fermented soybean product, plays a crucial role in the cattle's diet during the last few months. Miso is rich in proteins and other nutrients, and incorporating it into the diet can enhance the distinctive taste and aroma of the beef. By including miso in the cattle's feeding regime, the unique flavor profile and delicious taste of Toriyama Wagyu beef are further developed, making it a sought-after and exceptional culinary experience. The careful selection and combination of these ingredients contribute to the renowned quality of Toriyama Wagyu beef.
Freezing
Each of our products is frozen using a special Japanese immersion freezing technology. The essence of immersion freezing lies in submerging the food in an extremely cold refrigerant liquid. The cooling capacity of the refrigerant liquid is significantly higher than that of air-based systems. As a result, compared to the shock freezing commonly used in Europe, it can freeze the food up to 120 times faster. This rapid freezing method promotes the quick freezing of water within the food, minimizing the formation of ice crystals that can potentially damage the quality and texture of the food. By utilizing this advanced freezing technique, we ensure that our products retain their freshness, flavor, and tenderness, providing a superior culinary experience to our customers.
In shock freezing systems, ice crystals typically form with a size of 2-300 microns, which can cause significant damage to the structure of meats. These larger ice crystals can puncture or harm the meat cells, leading to moisture loss and texture deterioration. As a result, the meat may become drier and less flavorful.
With the Japanese immersion freezing technology, the ice crystals formed are much smaller only 5 micron, minimizing the detrimental impact on the meat. The tiny ice crystals are less damaging to the meat cells and allow the meat to retain its natural moisture and tenderness. Therefore, this freezing technology helps preserve the excellent quality and flavor of the meat until it is prepared for consumption.
Fast Preparing
another significant advantage is that it does not require thawing. Essentially, it is sufficient to take the meat out of the freezer just 1 minute before cooking. This convenience is due to the small size of the ice crystals formed during the immersion freezing process. Since the crystals are tiny, they do not significantly alter the meat's structure or water content, allowing for quick and even cooking directly from the frozen state.
