J-Spec is an abbreviation for “Japan-Specification"
A unique phrase created by our team to showcase the true quality of Japanese Wagyu beef.
Due to our relationships with Japanese beef companies, we can offer Wagyu at a more affordable price point and look forward to sharing it with you.
We offer the highest grade of
Wagyu from different parts of Japan are offered, rotating on a seasonal basis, including popular brands like Ozaki Beef from Miyazaki Prefecture, and Kobe Beef from Kobe Prefecture.
All wagyu at J-Spec are A5 rank and BMS 10 or higher.
(Beef Marbling Score 3-12).
Ozaki beef refers to beef from Wagyu cattle raised on a single farm that's owned and managed by Mr. Muneharu Ozaki in Miyazaki Prefecture. He's the only farmer in Japan to use his own name to market his beef.
Mr. Ozaki began by studying the most advanced techniques relating to beef cattle production at a farm in the USA which holds 17,000 cattle.
It comprises 15 kinds of feed, such as grass from the meadow, moist barley mash (a by-product of beer brewing), maize, barley, and so forth, with no preservatives or antibiotics whatsoever.
Most Wagyu in Japan are slaughtered at around 28 months, but Mr. Ozaki believes the true flavor continues to improve as they mature, so he prefers to slaughter them when they're 28 to 36 months old.
No cow comes into this world and begins its life as Kobe Beef.
Kobe Beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyogo Prefecture (Japan). Even among “Tajima-gyu” (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing & Distribution Promotion Association deserve the title "Kobe Beef".
Calves are given only the very best feed - rice straw, maize, barley and other cereals - and receive only fresh, clean water to drink. Their meat matures to the ideal quality and texture from the minimum age of 28 months upwards, and at an average age of 32 months.