为何选择日本供应
Wagyu strain genetics produce fat with markedly higher monounsaturated profile than standard beef tallow; export-grade rendering available with halal-equivalent processing.
核心规格
Oleic acid 50-55% (vs ~40% standard tallow); melting point 26-31°C (lower, mouth-melt); colour pale yellow.
典型成品
Yakiniku grilling tallow, premium-confectionery fat, lanolin-alternative cosmetic emollient.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 10–50 kg rendered tallow; 1–10 kg cosmetic-grade
- 常规交货周期
- 6–10 weeks (export-grade with halal-equivalent options)
- 原产地
- Hyogo (Kobe), Saga (Saga gyū), Miyazaki (Miyazakigyū), Hokkaido
- 分类
- 食品原料
- 采收季节
- Year-round (continuous slaughter cycles)
- 日本监管状态
- Food product; meat-by-product processing under MHLW
- 日文名称
- 和牛脂 / ヘット
- 罗马字
- 和牛脂 / ヘット
关于本原料
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.
监管状态
| 日本 | Food product; meat-by-product processing under MHLW |
|---|---|
| 欧盟 | Food import; meat-product import licensing |
| 美国 | GRAS for traditional use; meat-import licensing |
| 中国 | GACC; meat-import licensing |