Materia primaIngredientes alimentarios
Omi Beef (Wagyu GI)
近江牛 (近江牛)
Por qué hacer sourcing en Japón
Shiga's 400+ year wagyu heritage anchors Japan's wagyu trinity; Lake Biwa terroir distinct from Tajima (Kobe) or Mie (Matsusaka).
Spec clave
BMS ≥7 (typically 8-11); marbling ratio elevated; characteristic sweetness (lake-water + rice-straw influence).
Producto final típico
Premium fine-dining export, hospitality cuisine, gift-economy boxes.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 1–10 kg cuts; 100 g – 1 kg specialty grades
- Plazo típico
- 8–14 weeks
- Regiones de origen
- Shiga (Lake Biwa region, exclusively)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round (28+ month aging)
- Estado regulatorio en Japón
- Omi Beef GI; Shiga cooperative-managed
- Nombre japonés
- 近江牛
- Romaji
- 近江牛
Sobre este ingrediente
Omi Beef from Shiga Prefecture — Japan's oldest documented wagyu brand (production since the early Edo period). One of the three most-prestigious wagyu brands (Kobe, Matsusaka, Omi) and the founding member of the wagyu trinity. Cattle raised in the cool waters and rolling hills around Lake Biwa, fed local rice straw. Substantial export volume to Hong Kong, Taiwan, Singapore, and increasingly to US fine-dining.
Estado regulatorio
| Japón | Omi Beef GI; Shiga cooperative-managed |
|---|---|
| Unión Europea | Beef import; GI under EU-Japan EPA |
| Estados Unidos | USDA FSIS approved Japanese facilities |
| China | GACC; meat-import licensing |