Why source from Japan
Wagyu strain genetics produce fat with markedly higher monounsaturated profile than standard beef tallow; export-grade rendering available with halal-equivalent processing.
Key spec
Oleic acid 50-55% (vs ~40% standard tallow); melting point 26-31°C (lower, mouth-melt); colour pale yellow.
Typical end-product
Yakiniku grilling tallow, premium-confectionery fat, lanolin-alternative cosmetic emollient.
At a glance
- Suppliers listed
- 1 supplier
- Typical MOQ
- 10–50 kg rendered tallow; 1–10 kg cosmetic-grade
- Typical lead time
- 6–10 weeks (export-grade with halal-equivalent options)
- Regions of origin
- Hyogo (Kobe), Saga (Saga gyū), Miyazaki (Miyazakigyū), Hokkaido
- Category
- Food ingredients
- Harvest season
- Year-round (continuous slaughter cycles)
- Japan regulatory status
- Food product; meat-by-product processing under MHLW
- Japanese name
- 和牛脂 / ヘット
- Romaji
- 和牛脂 / ヘット
About this ingredient
Rendered fat from wagyu beef carcasses, distinguished by exceptional unsaturated-fatty-acid composition (oleic acid 50-55% vs typical beef tallow ~40%). Japanese rendering by specialty meat processors in Hyogo (Kobe), Saga, Miyazaki, and Hokkaido produces multiple grades — yakiniku-grade tallow for restaurant supply, fine-dining-grade premium fat for chefs and patisserie, and increasingly cosmetic-grade lanolin-style emollient for skincare. Distinct from existing wagyu-related entries.
Regulatory status
| Japan | Food product; meat-by-product processing under MHLW |
|---|---|
| EU | Food import; meat-product import licensing |
| United States | GRAS for traditional use; meat-import licensing |
| China | GACC; meat-import licensing |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Wagyu Fat / Tallow is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Plant-based· shares 3 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Disclaimer
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Last updated: 2026-05-05