Wagyu Fat / Tallow
和牛脂 / ヘット (和牛脂 / ヘット)
Por qué hacer sourcing en Japón
Wagyu strain genetics produce fat with markedly higher monounsaturated profile than standard beef tallow; export-grade rendering available with halal-equivalent processing.
Spec clave
Oleic acid 50-55% (vs ~40% standard tallow); melting point 26-31°C (lower, mouth-melt); colour pale yellow.
Producto final típico
Yakiniku grilling tallow, premium-confectionery fat, lanolin-alternative cosmetic emollient.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–50 kg rendered tallow; 1–10 kg cosmetic-grade
- Plazo típico
- 6–10 weeks (export-grade with halal-equivalent options)
- Regiones de origen
- Hyogo (Kobe), Saga (Saga gyū), Miyazaki (Miyazakigyū), Hokkaido
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round (continuous slaughter cycles)
- Estado regulatorio en Japón
- Food product; meat-by-product processing under MHLW
- Nombre japonés
- 和牛脂 / ヘット
- Romaji
- 和牛脂 / ヘット
Sobre este ingrediente
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.
Estado regulatorio
| Japón | Food product; meat-by-product processing under MHLW |
|---|---|
| Unión Europea | Food import; meat-product import licensing |
| Estados Unidos | GRAS for traditional use; meat-import licensing |
| China | GACC; meat-import licensing |