What is SAKURA Beef
Birth story
“Sakura Beef" is a brand of crossbred (F1) beef between a dairy cow and a Wagyu bull.
Making F1 calves is said to reduce the burden on the mother cow during calving.
The calf of dairy cow is large and strong-boned which increases the rate of calving difficulty
for the first calving while Wagyu calves are smaller, so it helps mother cows to calve easier.
When crossbred calves were raised wih the same feed and environment as Wagyu calves,
the beef was well-balanced, with the rich flavor of Wagyu beef,
but with a sharp taste. This is how various brands of crossbred beef were born.
Origin of name
"Sakura(cherry blossom)" is the pale pink color and covers all over Japan with the arrival of spring.
It has been loved and by the Japanese people since ancient times and is widely recognized as the flower of Japan even by people from other countries.
We want to make our beef as the representative branded beef of Japan to be known for its amazing taste and gourgeousness like Sakura
by everyone around the world.
With this in mind, we named our beef "Sakura Beef.
Location
Sakura beef production farms are located throughout Japan.
The largest and main farm is in the Konsen district in eastern Hokkaido,
Japan's largest grassland dairy farming area
that takes advantage of the cool climate and vast grazing land.
The district is known as Japan's No.1 milkshed and
famous for the Kushiro Shitsugen National Park,
Japan's first place to be registered under the Ramsar Convention.
source: https://www.env.go.jp/park/kushiro/
Taste
The rich aroma, umami, and soft fat of Kuroge Wagyu breed
and the robust fravor of lean meat of dairy breed create
an exquisite balance of flavor.
We recommend to cook it as Sukiyaki and Shabu-Shabu,
which are representative of Japanese cuisine,
as well as steak and Yakiniku.
Because it has a little more lean meat and good flavor,
this delicious beef that you can eat every day and never get tired of.
Quality
The taste of beef is determined by how the producer raises cattle.
Pedigree is one of the major factors that determines the taste,
but even more important thing is the producer's passion for cattle.
Taking care of the cow is important but
each farm must be considerate of the local environment.
Professionals who raise cattle and sell beef regularly score farms using
a unique checklist that also incorporates SDGS and animal welfare perspectives.
They certify only producers who have these passions.
We use only facilities with the high hygiene standards and approvals
for exporting beef to the world to produce Sakura beef.
Thought for the future
Our dream is to spread "Sakura beef" to the world so that people all over the world
are impressd by its deliciousness and say "Japanese beef is the best."
We want our overseas guests to enjoy Sakura Beef served in the spirit of hospitality
and a unique cooking method in a wonderful location in Japan.
We also want people in Japan to enjoy Sakura Beef,
which can be tasted all over the world on their travels.
We hope that JAPANESE BEEF will be loved by everyone for many years
which makes all Japanese producers and people involved with beef happy.
