We approach our customers with the pride of a specialist company dedicated solely to meat, having been consistently involved in the livestock industry since our founding in 1948.

We produce our proprietary original brand beef, "Zao Beef / Zao Wagyu," for which we hold trademarks, as well as regional brands like "Yamagata Beef / Yonezawa Beef," and other domestic Wagyu. These are supplied to mass retailers, hotels, butcher shops, and restaurants nationwide. Recognizing the need for certification at every quality-critical stage of our integrated production system, all six of our farms are Farm HACCP and JGAP certified, while our processing plants hold ISO 22000 certifications.

Our manufacturing and processing are handled by experienced artisans who possess a keen eye for delicious meat. They deliver beef processed by the hands of the finest craftsmen, excelling in the speed, aesthetic beauty of cuts, and precise shaping required for skilled meat cutting. To help our customers further appreciate beef, we also operate directly managed retail stores. As beef specialists, we continuously implement unique ideas and innovations.

For instance, our stores feature display cases with hanging carcasses, showcases presenting rare cuts, live carcass cutting shows, and a "grocerant" where customers can have the Kuroge Wagyu sold in-store grilled and enjoyed on the spot. Furthermore, as stewards of animals, we are deeply committed to environmental stewardship and promote SDGs as a message for the future. We are actively engaged in food safety and environmental conservation initiatives, and as part of our 6th Industrialization efforts, we undertake various projects connecting agriculture and food.

Nestled in the mountainous region of Tohoku, on the border of Yamagata and Miyagi prefectures, Zao experiences a distinct climate with four clear seasons. This environment, characterized by pure water and crisp air, presents both harshness and benevolence. The unique characteristics and individuality of Zao Wagyu are born from the interplay of these natural elements and human endeavors—the agriculture practiced there and the accumulated production techniques and experience.

For example, the feed given to Zao Wagyu includes locally grown feed rice. Both Yamagata and Miyagi are renowned for producing delicious rice, undoubtedly due to their abundant land and water. Zao Wagyu naturally thrives on this high-quality water and rice. Each element—the delicious water, rice, rice straw, and sake lees from Tohoku, from Yamagata, Miyagi, and Zao—becomes a part of Zao Wagyu's meat.

It's not just the cattle's lineage or the producers' efforts and techniques; it's these natural environmental and cultural elements unique to the Zao region that influence the meat's quality and characteristics. Recognizing the importance of this, the Takahashi Chikusan Group actively continues its efforts to preserve the Zao region's environment and enhance its value while raising Zao Wagyu.

Sustainability

Zao Wagyu are raised as part of a circular agriculture initiative. Manure from our barns is transformed into compost, which is then used on nearby farmlands to cultivate local produce. We also actively contribute to the regeneration and preservation of the regional environment through various efforts. This includes utilizing local untapped resources like sake lees, soybean meal, wheat bran, apple pomace, and whiskey mash as feed. Furthermore, we are involved in projects to reclaim abandoned farmland in the Zao area and address the declining number of agricultural workers.

To maximize the potential of our genetically superior cattle, our entire staff approaches them with such dedication that it's as if we "understand what the cows are saying." We consistently ensure our delicate animals are free from stress, diligently maintain their health, and provide meticulous care.

Safety and Security
Since its founding over 75 years ago, the Takahashi Chikusan Group's core philosophy as producers of Zao Wagyu has remained unchanged: "To allow many people to enjoy delicious beef and bring smiles to countless faces." We are continuously and actively committed to initiatives that contribute to safety, health, and well-being. This includes providing safe and secure feed, maintaining excellent hygienic environments, ensuring strict traceability, and obtaining certifications such as Farm HACCP and JGAP.

For instance, cows that have given birth (Keisan-gyu) possess a unique deliciousness all their own. This isn't the "tenderness" found in virgin cattle; rather, it's the rich "umami" and satisfying "chewiness" characteristic of Keisan-gyu. Zao Wagyu is a brand that offers a diverse range of such delicious flavors.

Whole-herd taste testing

Zao Wagyu conducts genomic and taste analyses on all cattle prior to shipment, using this data for breed improvement and performing a final taste inspection before sale.

One significant way Zao Wagyu stands apart from other Kuroge Wagyu brands is that our goal isn't solely to produce highly graded, marbled meat. The deliciousness of beef isn't limited to fine marbling, melt-in-your-mouth texture, or tenderness. Its true deliciousness should inherently be much broader and more diverse, encompassing aroma, chewiness, mouthfeel, elasticity, richness, umami, and overall flavor.

With this philosophy in mind, we raise Zao Wagyu to deliver a consistently thrilling deliciousness that you won't tire of, even after many bites. It's nurtured in Zao's abundant nature, with its quality water and soil, and developed through a superior feed program that cultivates exceptional meat quality. That's Zao Wagyu.

What truly stands out is the quality of its lean meat. Using a unique feed blend that incorporates regional agricultural products and fermented feeds (eco-feed), we achieve a beautifully balanced meat quality, rich in flavor, depth, and sweetness. Under the strict quality control of our own production companies, Zao Wagyu is a special brand of Kuroge Wagyu that shines with the deliciousness of its lean cuts. We achieve this by fully leveraging the wisdom, techniques, and experience gained from raising regional brand cattle like Yonezawa Beef and Yamagata Beef.

Its sweet aroma is exceptionally rich.

Did you know that aroma is a significant factor contributing to the deliciousness of Wagyu? This sweet fragrance, said to emanate only from Japanese Wagyu and not from foreign beef, is specifically known as "Wagyu-ko" (Wagyu aroma).

Wagyu-ko is a sweet, rich aroma that only becomes noticeable when the meat is heated. It's so appetizing that it's often described as being "like ripe peaches" or "like coconut." As this Wagyu-ko scented meat fills your mouth with each bite, the deliciousness is conveyed through your sense of smell, amplifying the flavors you experience on your tongue.