The choice to raise our cows on company farms.
At Wadakin, we raise our beef cows on our own farms. We carefully select only the best heifers from among the Japanese Black cattle produced in Hyogo Prefecture, and we create a safe, worry-free environment, with every process from fattening to shipment conducted under the watchful eyes of experts.
Beef fat as beautiful as jewels.
It is the beef fat that truly brings out the difference in quality when it comes to beef. The fat in good beef has a low melting point and will melt at human body temperature. Its savoriness is determined by its unsaturated fatty acids. Additionally, high-quality Japanese beef has a sweet aroma called “wagyuko” that is strongest in marbled beef with superior fat. Wadakin’s beef fat is rich in this component, and it sparkles like a jewel if kept for a little while at room temperature.
A tradition of not freezing meat.
As a rule, we don’t freeze our meat, because we want to serve fresh Matsusaka beef immediately after delivery from the company farm. This is possible because we have our farm from which we can procure whatever volume of beef is needed at the time. Additionally, while meat can be thinly sliced while frozen, unfrozen meat must be sliced quite a bit more thickly. One of the reasons why the beef used in Wadakin’s sukiyaki and shabu-shabu is thicker than normal is that we maintain our tradition of keeping it unfrozen. That’s also the reason Wadakin’s beef tastes so good.
Our cattle breed
We carefully select only Hyogo’s best Japanese Black heifers, and care for them the proper length of time on our farm. All of them accumulate large amounts of fat and develop famously tender meat.
Hygiene management
Our farm, which contains 1,000 head of cattle at any particular time, is carefully managed to avoid introducing germs from external sources, and an environment intended to prevent stressing the cows is provided. Access to the farm from outside is also restricted, and our system requires the sterilization of both people and vehicles at a disinfection facility before they can enter the farm as part of our strict management.
Livestock feed
One of the elements that is essential for producing the rich flavor and aroma unique to Wadakin’s Matsusaka beef is the feed we use. We combine rice straw produced by local farms with the feed we’ve developed through many years of experience, and we pay attention to every detail as we feed it to our cows. It is the enthusiastic cooperation of local farmers that makes it possible to produce Matsusaka beef — our prize ingredient, a jewel produced by our hometown of Matsusaka.
Health management
Giving our cows regular massages is an essential task for producing finely marbled beef with the perfect dispersal of fat. Through such daily care, can produce highly aromatic premium-quality beef fat and meat.
Mie Brand certification
As a restaurant that deals in Matsusaka Japanese beef brand-certified by Mie Prefecture, we are the only one that is independently certified. Information on the growth process of the beef served by Wadakin is made publically available through the Matsusaka Beef Individual Awareness Management System.
Wadakin Sidebar (2)Do Matsusaka cows like beer?
This is one way of reviving a cow’s appetite when its appetite is weak. This practice has gotten the media’s attention ever since Wadakin’s fourth-generation proprietor started doing it, but it’s not as though we feed our cows beer for their everyday meals. It’s simply one way of managing our cows’ health when their appetite decreases.
1878 Nakamachi, Matsusaka-shi, Mie-ken 515-0083
Tel: 81-598-21-1188 (main line) • Fax: 81-598-26-1122