Matière premièreIngrédients alimentaires
Omi Beef (Wagyu GI)
近江牛 (近江牛)
Pourquoi sourcer au Japon
Shiga's 400+ year wagyu heritage anchors Japan's wagyu trinity; Lake Biwa terroir distinct from Tajima (Kobe) or Mie (Matsusaka).
Spec clé
BMS ≥7 (typically 8-11); marbling ratio elevated; characteristic sweetness (lake-water + rice-straw influence).
Produit fini typique
Premium fine-dining export, hospitality cuisine, gift-economy boxes.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 1–10 kg cuts; 100 g – 1 kg specialty grades
- Délai typique
- 8–14 weeks
- Régions d'origine
- Shiga (Lake Biwa region, exclusively)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Year-round (28+ month aging)
- Statut réglementaire au Japon
- Omi Beef GI; Shiga cooperative-managed
- Nom japonais
- 近江牛
- Romaji
- 近江牛
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Omi Beef GI; Shiga cooperative-managed |
|---|---|
| Union européenne | Beef import; GI under EU-Japan EPA |
| États-Unis | USDA FSIS approved Japanese facilities |
| Chine | GACC; meat-import licensing |