Matéria-primaIngredientes alimentares
Omi Beef (Wagyu GI)
近江牛 (近江牛)
Por que sourcing do Japão
Shiga's 400+ year wagyu heritage anchors Japan's wagyu trinity; Lake Biwa terroir distinct from Tajima (Kobe) or Mie (Matsusaka).
Spec principal
BMS ≥7 (typically 8-11); marbling ratio elevated; characteristic sweetness (lake-water + rice-straw influence).
Produto final típico
Premium fine-dining export, hospitality cuisine, gift-economy boxes.
At a glance
- Fornecedores listados
- 1 fornecedor
- MOQ típico
- 1–10 kg cuts; 100 g – 1 kg specialty grades
- Prazo típico
- 8–14 weeks
- Regiões de origem
- Shiga (Lake Biwa region, exclusively)
- Categoria
- Ingredientes alimentares
- Época de colheita
- Year-round (28+ month aging)
- Status regulatório no Japão
- Omi Beef GI; Shiga cooperative-managed
- Nome japonês
- 近江牛
- Romaji
- 近江牛
Sobre este ingrediente
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 regulatório
| Japão | Omi Beef GI; Shiga cooperative-managed |
|---|---|
| União Europeia | Beef import; GI under EU-Japan EPA |
| Estados Unidos | USDA FSIS approved Japanese facilities |
| China | GACC; meat-import licensing |