Historically, wagyu farms in Japan strive to produce cattle fixating solely on marbling in the meat. Toriyama believes otherwise. Fixating on Umami is essential as ‘Wagyu’ (Japanese cow) is genetically high in marbling (intramuscular fat). Aside from genetics/bloodline mapping to ensure umami, the higher altitude and large variation in temperatures gives Toriyama Umami Wagyu it’s exquisite taste. Extended research in bloodlines, feed and impeccable living conditions permits consistency. With a patent taste analyzer machine, it allows for measurements of umami levels in the meat and correlate this with breeding and production to always ensure the highest umami in the meat. Toriyama hand selects only 5 heads of Wagyu with the highest umami scores for export.