Mengapa memilih Jepang
Shiga's 400+ year wagyu heritage anchors Japan's wagyu trinity; Lake Biwa terroir distinct from Tajima (Kobe) or Mie (Matsusaka).
Spesifikasi utama
BMS ≥7 (typically 8-11); marbling ratio elevated; characteristic sweetness (lake-water + rice-straw influence).
Produk akhir tipikal
Premium fine-dining export, hospitality cuisine, gift-economy boxes.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 1–10 kg cuts; 100 g – 1 kg specialty grades
- Waktu tunggu tipikal
- 8–14 weeks
- Daerah asal
- Shiga (Lake Biwa region, exclusively)
- Kategori
- Bahan makanan
- Musim panen
- Year-round (28+ month aging)
- Status regulasi Jepang
- Omi Beef GI; Shiga cooperative-managed
- Nama Jepang
- 近江牛
- Romaji
- 近江牛
Tentang bahan ini
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.
Status regulasi
| Jepang | Omi Beef GI; Shiga cooperative-managed |
|---|---|
| Uni Eropa | Beef import; GI under EU-Japan EPA |
| Amerika Serikat | USDA FSIS approved Japanese facilities |
| Tiongkok | GACC; meat-import licensing |