Shinshu Wagyu is a product of Nagano Prefecture, where pure water, alpine air, and patient cultivation shape its unique profile. Nestled amid mountains, Shinshu provides fresh air, abundant water, and tranquil forests—an ideal, stress-free environment for raising wagyu cattle.

Farms across Nagano emphasize care, clarity, and meticulous handling to produce beef with exceptional aroma and texture. Shinshu Premium Beef adheres to strict standards for marbling and oleic acid content. To qualify, wagyu must achieve one of the following:

• BMS 5–6 with 58% oleic acid
  
• BMS 7 with 55% oleic acid
  
• BMS 8+ with 52% oleic acid

Beef that doesn’t meet these criteria is marketed as Shinshu Japanese Beef, maintaining the same quality ethos but without the premium designation. Shinshu Wagyu is raised on small, trusted farms where Japanese Black cattle are hand-fed, winter-coddled, and monitored for optimal fat development. The region’s cold climate slows fat formation, resulting in a refined, oleic-rich texture that melts at lower temperatures. Shinshu Wagyu is a medium of texture, a whisper of refined fat, a story of Nagano’s alpine patience.