Materia primaIngredientes alimentarios
Yonezawa Beef (Wagyu GI)
米沢牛 (米沢牛)
Por qué hacer sourcing en Japón
Yamagata Okitama snow-fed water and cold mountain climate produce fat profile distinct from Kansai wagyu; MAFF GI protection.
Spec clave
BMS ≥7; melting point 24-28°C; characteristic snowy white-fat marbling.
Producto final típico
Premium fine-dining export, hospitality VIP cuisine, gift-economy boxes.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 1–10 kg cuts; 100 g – 1 kg specialty
- Plazo típico
- 8–14 weeks
- Regiones de origen
- Yamagata (Okitama, Yonezawa)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round (32+ month aging)
- Estado regulatorio en Japón
- Yonezawa Beef GI; Yamagata cooperative-managed
- Nombre japonés
- 米沢牛
- Romaji
- 米沢牛
Sobre este ingrediente
Premium wagyu beef from Yamagata Prefecture (Yonezawa region). One of Japan's three major wagyu brands of the Tōhoku region (Yonezawa, Maezawa, Yamagata). MAFF GI-protected; cattle must be raised in the Okitama region of Yamagata for at least the final 32 months. Distinguished by clean snow-fed water and the cold mountain climate's effect on fat-marbling profile. Distinct from existing Kobe / Matsusaka / Omi wagyu entries.
Estado regulatorio
| Japón | Yonezawa Beef GI; Yamagata cooperative-managed |
|---|---|
| Unión Europea | Beef import; GI under EU-Japan EPA |
| Estados Unidos | USDA FSIS approved facilities |
| China | GACC; meat-import licensing |