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A passion for wagyu

Maruyoshi Shoji's wagyu beef comes mainly from black wagyu heifers.
We are distinguished by the expert judgment that enables us to find high-quality wagyu to satisfy customers' tastes, without relying solely on grading.

From buying to selling

We buy our beef through direct bidding on the Tokyo Meat Market and markets across Japan. We cut it in house to meet customer needs.
Removing intermediaries helps to keep costs down.
We also buy directly from producers, so we can provide valuable varieties of beef rarely seen on the market.

Handling of designated registered brands

We handle registered brands of beef from producer areas across Japan, including Matsusaka beef (reg. no. 20), Kobe beef (reg. no. 823), Omi beef (reg. no. 131), Sendai beef (reg. no. 413), Hitachi beef (reg. no. 22434), and Ishigaki beef (reg. no. 0023).

Equipment & Technology

Delivering safe, reliable meat while maintaining its quality.
We age beef carcasses delivered from the Shibaura Market and then divide and process them speedily in our processing facility to which only specially assigned, skilled meat cutters are admitted.
All walls in the temperature-controlled plant are covered in stainless steel, to prevent mold and bacteria. It takes roughly 20–30 minutes to divide a single beef carcass. We debone and divide the beef quickly using the minimum necessary processing, to avoid harming the meat through overcutting or handling it too much. Then we vacuum-pack it quickly. We also inspect vacuum-packed meat for any impurities.
Once processing is complete, we thoroughly sterilize all equipment in the room, from cutting boards to knives, with alcohol.
We also began dry aging in 2009, and since around 2011 we have offered high-quality dry-aged beef. After carefully selecting beef suitable for dry aging, we age it gradually, bone-in, in dedicated refrigerators. The aging process takes 40–70 days on average. We encourage diners to sample the aroma, flavor, and texture of dry-aged beef.
Dry aging
Dry aging is a process of aging beef in air, without using vacuum packs. It employs the action of enzymes to draw out ingredients such as amino acids that make beef taste delicious, under strictly controlled temperature, humidity, and air flow.

Quality control

Our plant design employs a separate room for each process, to prevent secondary infection.
All of the walls in the plant are covered in stainless steel to prevent mold and other infection.
We also undergo periodic process inspection by an outside sanitation agency as well as inspecting food and utensils for bacteria.
As consumers grow increasingly interested in the health and safety properties of their food, we lead the meat wholesaling industry in taking active steps such as Food Safety Management (FSM), Hazard Analysis Critical Control Point (HACCP) management, and earning JFS-B (good manufacturing practice) certification in 2021.