Collection: Tottori Wagyu

There are two regional types of wagyu from Tottori: Tohaku and Daiei Kuroushi. The emphasis lies in their cultivation of beef rather than promotional efforts. The hallmark of Tottori wagyu beef is its exceptional tenderness, creating a sensation as if it will melt in your mouth. This quality stems from its high concentration of oleic acid, a type of fatty acid found within the meat. Due to this characteristic, Tottori wagyu is frequently branded under the name Oleic 55. 

Tohaku Wagyu delivers a rich, satisfying beefy flavor at the end, whereas Daiei provides a velvety, melt-in-your-mouth sensation.