Wagyu Fat / Tallow
和牛脂 / ヘット (和牛脂 / ヘット)
Pourquoi sourcer au Japon
Wagyu strain genetics produce fat with markedly higher monounsaturated profile than standard beef tallow; export-grade rendering available with halal-equivalent processing.
Spec clé
Oleic acid 50-55% (vs ~40% standard tallow); melting point 26-31°C (lower, mouth-melt); colour pale yellow.
Produit fini typique
Yakiniku grilling tallow, premium-confectionery fat, lanolin-alternative cosmetic emollient.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 10–50 kg rendered tallow; 1–10 kg cosmetic-grade
- Délai typique
- 6–10 weeks (export-grade with halal-equivalent options)
- Régions d'origine
- Hyogo (Kobe), Saga (Saga gyū), Miyazaki (Miyazakigyū), Hokkaido
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Year-round (continuous slaughter cycles)
- Statut réglementaire au Japon
- Food product; meat-by-product processing under MHLW
- Nom japonais
- 和牛脂 / ヘット
- Romaji
- 和牛脂 / ヘット
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; meat-by-product processing under MHLW |
|---|---|
| Union européenne | Food import; meat-product import licensing |
| États-Unis | GRAS for traditional use; meat-import licensing |
| Chine | GACC; meat-import licensing |