Furano Daichi Wagyu Beef
Furano Daichi Wagyu Beef: A Taste of Craftsmanship
What Makes Furano Daichi Wagyu Special?
Furano Daichi Wagyu is the result of a passion project started in 2009 by five dedicated farmers. Their goal? To create a uniquely rich and flavorful beef by feeding their prized Japanese Black cattle with locally grown glutinous rice. This unconventional choice of feed not only enhances the marbling in the beef but also gives the fat a distinct depth of flavor, setting Furano Daichi Wagyu apart from other varieties. Today, this small group of farmers, including Sasaki Agriculture and Livestock Co., Ltd., Kamo Farm, and Fukuoka Farm, continues to produce this exclusive beef, shipping only about 60 head per year. With such limited supply, Furano Daichi Wagyu is a rare and sought-after delicacy.
The Cattle: From Glutinous Rice to Gourmet Meat
The care that goes into raising these cattle is meticulous. Farmers follow a specialized feeding regimen outlined in the Furano Daichi Wagyu Beef Feeding Manual. This includes fattening the cattle on a custom diet known as “Daichi” or “Kuroittetsu,” designed to maximize the meat’s quality. Blood samples are regularly taken to monitor vitamin levels, ensuring the cattle receive optimal nutrition throughout their lives. In the five months leading up to shipping, the cattle are fed crushed glutinous rice, which plays a key role in producing the beef’s exceptional flavor profile. To meet the certification standards, the beef must also achieve a rating level of 3 or higher on the meat quality scale.
A Highly Exclusive Brand
With just 60 cattle shipped annually, Furano Daichi Wagyu is one of the rarest brands of Wagyu beef. Its exclusivity, combined with the care and dedication behind its production, makes it a highly prized item among beef aficionados. Each cut promises an extraordinary sensory experience, with the delicate balance of flavors and fine marbling that true Wagyu lovers seek.
Understanding Japanese Black Beef
When you walk into a supermarket and see beef labeled “Wagyu,” it’s worth knowing what this term really means. Wagyu beef comes in four main varieties: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Of these, Japanese Black, or Kuroge Wagyu, dominates the market, accounting for 90% of Wagyu sold. It’s prized for its abundant marbling, which melts at low temperatures, resulting in tender, buttery meat.
However, despite its reputation as a quintessentially Japanese breed, Kuroge Wagyu is actually a hybrid. In 1900, Japan’s Ministry of Agriculture and Commerce began crossbreeding native Japanese cattle with imported European breeds like Ayrshire, Simmental, and Brown Swiss. The aim was to create cattle that were better suited to agricultural work. Over time, this crossbreeding produced the Japanese Black we know today, which was officially recognized in 1937. Despite its international roots, Kuroge Wagyu has become synonymous with Japan’s finest beef.
What’s in a Name? Wagyu vs. Domestic and Imported Beef
Not all beef labeled as “domestic” in Japan is Wagyu. “Domestic beef” refers to several categories of cattle, including male Holsteins, crossbreeds of Holsteins and Wagyu, and retired dairy cows—those that have stopped producing milk. These cattle are raised domestically but don’t carry the same reputation or price tag as Wagyu.
Then there’s “imported beef,” which comes from overseas. Much of this is raised in countries like Australia or the United States and is typically more affordable than Wagyu or domestic beef. However, it lacks the marbling and tenderness that make Wagyu so distinctive.
Furano Daichi Wagyu Beef Certification Standards
To maintain its high standards, Furano Daichi Wagyu adheres to stringent guidelines that set it apart:
- Specialized Feed: The cattle must be fed a specific fattening feed known as “Daichi” or “Kuroittetsu.”
- Glutinous Rice Diet: Crushed glutinous rice, grown locally in Furano, is added to the cattle’s diet five months before they are shipped.
- Nutritional Monitoring: Vitamin levels are closely monitored through regular blood tests to ensure the cattle are in peak condition.
- Meat Quality: The beef must achieve a rating level of 3 or higher to be certified as Furano Daichi Wagyu.
Where to Buy Furano Daichi Wagyu
For those lucky enough to find themselves in the right place, Furano Daichi Wagyu can be purchased at the A-coop Forest Store, a well-known local outlet. While this beef may not be the easiest to find due to its limited supply, it is worth seeking out for anyone eager to experience a truly rare and expertly crafted product.
Store Information
- Address: 2-5 Shintomi-cho, Furano City
- Phone: 0167-22-4340 (in Japanese)
Furano Daichi Wagyu represents the epitome of artisanal beef production, blending tradition, innovation, and an uncompromising dedication to quality. If you’re fortunate enough to sample this exceptional beef, you’ll understand why it’s one of the most coveted varieties of Wagyu in Japan.