Japanese Wagyu Beef Processing | Yonezawa Farm to Table Story ★ ONLY in JAPAN

Japanese Wagyu Beef is quite different from other beef around the world and within Japan, there are so many regional brands. It's hard to know what the difference is between Kobe Beef and say, Yonezawa Beef other than the branding, but there are factors that can change the taste like climate, elevation, feed, housing conditions, treatment of livestock, and water. This time, we are in Yonezawa and the Okitama Region of Yamagata to learn how Wagyu beef is inspected, graded and ranked, cut and distributed. We'll also try some of the social dishes famous in Yonezawa like its Gyu Nabe -- also known as Sukiyaki. 00:00 Start 00:53 Meat Inspection 01:42 Wagyu BMS - Beef Marbling Standard 04:48 Cutting Wagyu 06:18 Cutting for Supermarkets 10:15 Butcher's Shop Pricing 11:05 Sukiyaki Lunch 12:45 Wagyu Farm Cattle Ranch 14:08 What do Wagyu eat 14:34 Biogas in Japan 15:58 Yonezawa Beef Dinner 18:27 Yonezawa Station Shinkansen Places Visited in Yonezawa: Where is Yonezawa? MAP: https://goo.gl/maps/h4sghH6GMwbCwqsM9 ▶︎ Yonezawa Meat Center: http://www.yonesyoku.com/english/index.html ▶︎ Tanaka Wagyu Farm, Biogas http://www.yonesyoku.com/english/index.html ▶︎ Sato Chikusa Meat Processing: http://www.beko.co.jp/ ▶︎ Sukiyaki Restaurant: http://www.beko.co.jp/shop/menu.html ▶︎ Kongokaku Yonezawa Beef Restaurant: https://www.kongoukaku.com/ ★ The ONLY in JAPAN Animated Opening was created for John by D'ART Shtajio https://dartshtajio.com/​ ◉ Media Inquiries & Questions: Please contact me through http://onlyinjapan.tv​ ONLY in JAPAN ® is a registered trademark - All rights reserved. John Daub has been a reporter for NHK World TV since 2008 and YouTube creator & producer of the ONLY in JAPAN ® series building a community of over 1.6M. Thanks for watching! #onlyinjapan #wagyu #yonezawa


View video on YouTube.