Matière premièreIngrédients alimentaires
Yonezawa Beef (Wagyu GI)
米沢牛 (米沢牛)
Pourquoi sourcer au Japon
Yamagata Okitama snow-fed water and cold mountain climate produce fat profile distinct from Kansai wagyu; MAFF GI protection.
Spec clé
BMS ≥7; melting point 24-28°C; characteristic snowy white-fat marbling.
Produit fini typique
Premium fine-dining export, hospitality VIP cuisine, gift-economy boxes.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 1–10 kg cuts; 100 g – 1 kg specialty
- Délai typique
- 8–14 weeks
- Régions d'origine
- Yamagata (Okitama, Yonezawa)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Year-round (32+ month aging)
- Statut réglementaire au Japon
- Yonezawa Beef GI; Yamagata cooperative-managed
- Nom japonais
- 米沢牛
- Romaji
- 米沢牛
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Yonezawa Beef GI; Yamagata cooperative-managed |
|---|---|
| Union européenne | Beef import; GI under EU-Japan EPA |
| États-Unis | USDA FSIS approved facilities |
| Chine | GACC; meat-import licensing |