Japanese SUMMO beef

The Pinnacle of Japanese Beef from the Hida Region

The word “Summo” is derived from Latin, meaning “highest” or “supreme.” It is often used to describe something that represents the ultimate in rank, quality, or excellence. In various contexts, it signifies the utmost degree, such as in “summo honore,” meaning “with the highest honor.”

Summo Wagyu: Exclusive Japanese Beef from Hida, Available Only at OS Meatshop

Summo Wagyu originates from the Hida region in central Japan, a location celebrated for its pristine environment, featuring clean air, pure water, and lush green pastures—perfect for raising premium cattle. The history of Hida Wagyu began in the early 1980s, as the region focused on crafting high-quality beef characterized by exceptional marbling and flavor.

Sourced from the Kuroge Washu breed, or Japanese Black, Summo Wagyu is renowned for its outstanding marbling, unparalleled tenderness, and rich taste. Only the finest Kuroge Washu cattle are selected, with strict adherence to preserving pure bloodlines to ensure the highest standards. These cattle are raised on a specialized diet of rice straw, corn, barley, and grains over approximately 30 months, promoting optimal marbling development. They are nurtured in a stress-free environment, monitored with regular health checks, and kept in clean, comfortable conditions. This meticulous care results in Summo Wagyu—a premium product that embodies the pinnacle of Japanese beef craftsmanship.

Often compared to other prestigious brands like Kobe beef, Hida Wagyu stands out for its distinctive flavor profile and the exceptional dedication to cattle rearing. Summo Wagyu takes this a step further, offering an exclusive product that is only available through OS Meatshop. As the sole European provider of this extraordinary beef, we are proud to bring the pinnacle of Japanese beef to your table.

Why is Summo Wagyu different then other Wagyu?

The marbled fat in Hida Wagyu contains a higher percentage of monounsaturated fats, which contribute to its melt-in-your-mouth texture.
The flavor is rich yet delicate, with a subtle sweetness and umami depth that distinguishes it from other wagyu varieties.
The farmers in the Hida region follow traditional methods of rearing and butchering, emphasizing attention to detail and craftsmanship.
Each cut of Hida Wagyu is treated as a work of art.

Why we sell SUMMO Only per kilo?

Summo Wagyu cattle, like other premium Japanese Wagyu breeds, are often larger due to a combination of genetic, dietary, and husbandry factors aimed at producing high-quality meat with exceptional marbling. Here’s why:

1. Genetics:
Summo Wagyu cattle are a strain of Japanese Black cattle, known for their natural propensity to develop high levels of intramuscular fat (marbling). This genetic predisposition often results in larger body mass compared to other cattle breeds.

2. Diet and Nutrition:
Summo Wagyu cattle are typically fed a specialised diet designed to promote optimal growth and fat deposition. Their diet often includes grains, corn, and sometimes even beer or sake byproducts, which encourage weight gain and marbling.

3. Extended Growth Period:
Wagyu cattle, including Summo Wagyu, are raised for longer periods than typical beef cattle. While standard beef cattle are often slaughtered at around 18–24 months, Wagyu cattle may be raised until they are 30–36 months old, allowing them to grow larger.

4. Careful Husbandry:
These cattle are raised in low-stress environments with meticulous care. Farmers often provide them with spacious pens, clean surroundings, and even massages in some cases to reduce stress. This results in better muscle and fat development, contributing to their size.

5. Selective Breeding Practices:
Farmers have refined breeding techniques over generations to prioritise animals with traits that produce larger, more marbled cattle.

6. **Regional Advantages**:
Summo Wagyu is specifically raised in the Gifu Prefecture of Japan, where the climate, water quality, and pastures are ideal for raising healthy, robust cattle.

The combination of these factors ensures that Summo Wagyu cattle grow to be larger and produce the highly prized, marbled beef that they are famous for.

Conclusion is that portioning less then 1 kilo will result in too thin cuts which is unfavored for preparation of the top quality beef.