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Authentic Wagyu
Poseidon Group supplies a wide variety of Wagyu beef from all over Japan. Our Wagyu beef comes from 6 branches of ZEN-NOH (Japan Agricultural Cooperatives Group) in 5 prefectures -- Iwate, Gunma, Kumamoto, Miyazaki, Kagoshima (2 branches).
From those locations known for the highest quality of Wagyu, we carefully select only the top-quality Wagyu beef of A5, A4 grade to import to the United States.
-Cut / Sliced Item-
Poseidon Group International offers cuts of beef that meet your needs. We make small loin, steak cut, yakiniku (Japanese BBQ) cut, thin slice for sukiyaki or shabu-shabu, saku for sushi, etc.
Poseidon Group International prides itself not only on our customized cuts, but also on our advanced fulfillment for logistics allowing us to directly ship to your restaurant customers via FedEx overnight. For business use, it contributes to less cutting labor and personnel expenses, and for home use for our e-commerce customers, our ready-to-cook items are tailored towards your home parties and barbeques.
Wagyu Unification Mark
To ensure we are delivering the highest quality meat, we at Poseidon Group proudly boast this mark on our packaging. Only beef from a "genuine Japanese Wagyu" with a pedigree of the cattle born and raised in Japan can bear this mark on the package. The mark is managed by the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF), and there are strict conditions (breed, coat color, characteristics) to obtain the mark. Enacted in 2007, this mark was created as a symbol to authenticate Wagyu with the hope to spread its deliciousness of authentic Japanese beef to people all over the world. "Wagyu unification mark" guarantees the highest quality Wagyu beef.
Wagyu (Authentic Japanese Cattle)
Wagyu beef is a unique resource of Japan with exceptionally tender and juicy flesh quality unrivaled to any other beef in the world.
Wagyu cattle farmers raise them with special care, feeding soybeans high in protein and corn and wheat bran that are high in starch. Livestock farmers also wash, dry and brush the Wagyu cattle with their own hands simulating the effects of a massage which in turn improves the blood circulation of the Wagyu.
Wagyu is any of four Japanese breeds of beef cattle -- Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu), Japanese Polled (Mukaku Washu) and Japanese Shorthorn (Nihon Tankaku Washu). Each Wagyu cattle has a unique name which is useful for tracing information such as its origin, farm, breeding, etc.
Quality and Umami of Wagyu
Carefully raised Wagyu beef is known for its beautiful white patterns called marbled meat. In addition to mild natural taste, it has a luxurious aroma (some compare its scent to that of coconut or fruit).
With excess amino acid and unsaturated fatty acid contents that are the basis of umami, Wagyu beef is extremely tender and it almost melts in your mouth. The deliciousness of Wagyu beef comes from its exceptional flavor, aroma and texture, all three important factors of taste.
1. Neck
Lean and tough. Usually prepared as minced or chopped meat. Also good to dice for stewing.
2.Chuck Tender
Slightly hard lean meat with little fat. Rich in extracts and collagen. Good for stewed dishes and soup
3. Chuck Roll
Moderately fatty and flavorful. Slightly gristly, so best used sliced for shabu-shabu, sukiyaki and yakiniku.
4. Ribeye
Fine texture. Great for roast beef or steak. The marbled meat is good for sukiyaki.
5. Striploin
Textured, tender and flavorful. Especially great for steak and also good for roast beef and shabu-shabu.
6. Tenderloin
Finely textured and tender with less fat. Good for Beef cutlet, but steak would be less greasy.
7. Shoulder Clod
A darker lean meat with moderate toughness and little fat, this portion retains great taste nonetheless.
8. Brisket
A deep-layered section of lean meat and fat content, this is a marbled portion boasting excellent rich flavor.
9. Shortrib
Grainy portion high in fiber and membrane content, this cut is blessed with richness. Great for grill and BBQ dishes including steaks and Japanese BBQ.
10. Short Plate
Although grainy, this cut provides a full, rich flavor with a moderate blend of leanness and fat. Perfect for thinly sliced meat dishes including Japanese BBQ, sukiyaki and shabu-shabu.
11. Rump
Tender and savory lean meat. Good for a wide range of dishes including steak and roast beef.
12. Outside Round
A tough portion with little fat content. Ideal for cutting into cubes and stewing or thinly slicing for sukiyaki, shabu-shabu and stir-fry.
13. Top Round
Although this cut is a single can portion with low fat content, it still remains very tender. Boasting the delicious taste true to good meat, top round is great for steaks or roast beef and ideal for Japanese BBQ or using in stews.
14. Knuckle
Although the outer layer of this cut is somewhat grainy, this portion is extremely lean and boasts a fine texture on the inner region of the thigh. The central portion is tender and great for steaks and roast beef. It can be cut into small pieces and is often used in Japanese BBQ or stir fry.
15.Shank
While initially stringy, after being cooked for a while, the collagen flows out and softens the meat. Good for stewed dishes such as stew and curry. Use a pressure cooker to save yourself time.
Meat Grading System
A meat grading system has been developed by Japan Meat Grading Association to standardize the evaluation of meet, in order to ensure fair trading. The grades are classified by the basis of the yield grade and meat quality grade. The yield grade refers to the ratio of meat to the total weight of the carcass, and the meat quality grade is based on fat marbling, color, brightness, firmness and texture.
At Poseidon Group International, we specialize in only high quality marbled beef with grade A5 and A4.