Daiichi Corporation
Herbal Japanese beef, herbal three-breed pork, and their processed products.
Corporate PR (Sales Points, Key Technologies, etc.) Kampo Wagyu is developed by creating an original feed that blends 14 types of herbs to raise healthy cattle and produce the inherent deliciousness of beef. They are fed this diet for about 8 months during the finishing phase. This careful selection of meat quality through trial and error is the key to the deliciousness of Kampo Wagyu. Kampo Wagyu has a melting point of fat that ranges from 21.3 to 22.8°C, which is quite low. Generally, the human body temperature is around 36°C. The fat that melts at body temperature can be considered healthy beef that does not accumulate fat in the body. For those concerned about cholesterol, you can enjoy Kampo Wagyu without hesitation and eat to your heart's content.
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The local government is working in collaboration to revitalize local businesses and promote regional industries. Kurihara City boasts the largest area in Miyagi Prefecture, covering approximately 800 square kilometers, and is a beautiful highland city with stunning natural scenery and seasonal changes. The joint order organization "Network Monozukuri Kurihara" is engaged in gathering information on corporate expansion movements, establishing a collaborative system to quickly respond to inquiries from ordering companies, conducting research for acquiring new orders, and carrying out public relations activities.