The Art of Beef



What is Japanese Wagyu?


Wagyu (pronounced "wah-gyu"), translated to English actually means "Japanese cattle!"

Wagyu is the name given to specific breeds of Japanese cattle that are carefully bred and perfected over centuries in Japan. There can be one of four breeds of Japanese Wagyu - black, brown, polled and shorthorn.

What does Wagyu taste like?

Japanese Wagyu has a taste that is so exceptionally tender and juicy, it is truly unrivaled by any other beef in the world. Our Wagyu is famous for a "melt in your mouth" buttery texture and umami flavor. 

Due to their natural conditions and healthy diets, the fat in Wagyu cattle is more evenly distributed, or intra-muscular fat, compared to other types of beef. This is the beautiful marbling (called Shimofuri in Japanese) that adds an element of rich moistness so natural juices don't evaporate during the cooking process. 

**Please note, due to natural variations in our Wagyu beef cattle, the weight and size of the actual product may vary.


Our Authentic Wagyu 

Maxim Farm is proud to offer only authentic, highly-graded wagyu beef from Kagoshima, Tochigi, Iwate, and Miyazaki, Japan.  From these locations known for carefully bred wagyu, we select only the finest quality to import to the United States.

We appreciate our close relationships with farmers in Japan, known as “Takumi”(Artisans). In order to produce the best quality beef, Japanese farmers employ sustainable farming practices, and cattle aren't simply humanely-raised - they are treated like family members.

Wagyu cattle farmers run their farms with exceptional care and great reverence, feeding them high-fiber and high-protein foods, such as soybeans, corn and wheat bran. Japanese farmers also wash, dry, and brush their cattle by hand to improve blood circulation and help the fat get evenly distributed. Some farms even play classical music to help cattle relax while making sure they receive plenty of time in the sun. 

Stress-free environments, with daily massages, safe enclosures to protect from the elements, and fresh drinking water, ensure that wagyu cattle are being raised with the respect they deserve. 

We offer only the premium grades above A4 with a BMS (Beef Marbling Standard). All wagyu selected was raised in an ideal natural environment and followed a strict hygiene management system. 


Quality and Umami of Wagyu

Carefully raised wagyu beef is known for its appearance, with beautiful patterns called marbled meat. In addition to mild natural taste, it offers luxurious aroma (some compare its scent to that of coconut or fruit).

With excess amino acid and unsaturated fatty acid contents that are the basis of "Umami"(savory taste), Wagyu beef is extremely tender, and it almost melts in your month. The deliciousness of wagyu beef comes from its exceptional flavor, aroma and texture-all three important factors of taste.


Wagyu Unification Mark

Only beef from a “Genuine Japanese Wagyu” with a pedigree of the cattle born and raised in Japan can bear this mark on the package.  

The mark is managed by the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF), and there are strict conditions (breed, coat color, characteristics) to obtain the mark.  Enacted in 2007, this mark was created as a symbol to authenticate Wagyu with the hope to spread its deliciousness of authentic Japanese beef to people all over the world.

“Wagyu unification mark” guarantees the highest quality Wagyu beef.

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Meat Grading System

At Maxim Farm, we specialize in only top quality marbled beef – The best of the best.

Japanese Wagyu beef is intricately marbled with tender, juicy meat and special high quality “Shimofuri” fat that literally melts in your mouth. Japanese Wagyu is graded by how much meat comes from the cow.

A meat grading system has been developed by Japan Meat Grading Association to standardize the evaluation of meat in order to ensure fair trading. The grades are classified on the basis of the yield grade and meat quality grade. The yield grade refers to the ratio of meat to the total weight of the carcass, and the meat quality grade is based on fat marbling, color, brightness, firmness and texture. 

Grade A means a high yield of usable meat, Grade B means an average yield, and Grade C means a low yield of usable meat. Each grade is then numbered 1 through 5 (3 being average and 5 being superior). 


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