Kobe Beef Farm-to-Table Tour with a Former Auctioneer at Tokyo Meat Market

Japanese Wagyu is famous worldwide, but there is more to its story than marbling and tenderness. Join a former meat auctioneer to discover how it is raised, evaluated, and brought to the table. Start at a long-established butcher shop in Kobe, where you can watch skilled butchers cut beef and learn how different cuts are prepared and sold. Your host explains how Japanese butchery and retail practices differ from those in other countries and why local butcher shops remain an important part of regional food culture. Next, step inside a professional meat market rarely visited by tourists to observe a live Wagyu auction. Drawing on years of experience evaluating and trading beef and pork, your host explains how carcasses are graded, how professionals assess meat quality, and what influences the value of Japanese beef. Next, visit a farm raising Tajima cattle, known for their connection to Kobe Beef. Learn about their bloodlines, feed, and how the producer cares for them. Meet the people behind the beef and discover what goes into raising Wagyu before it reaches the market. Your host has worked in Japan’s meat markets and explored livestock farming and butcher shops in the United States and Canada. These experiences and connections with industry professionals offer a broader perspective on the people, expertise, and practices behind Japanese beef. Go beyond the marbling and tenderness to discover the journey from farm to market, and gain a deeper appreciation for the work and knowledge behind every cut of Wagyu.