About Our Products
First Beef is a domestically-bred beef brand, produced by TOKACHI IKEDA MEAT PACKERS INC. and HANEW MEAT PACKERS INC. in Domestic Production Division. They use a traceability system to monitor the production process for safe and tasty beef. We offer three packing variations: a black box for Wagyu beef, a red box for Japanese crossbred beef, and a green box for pure Japanese beef.
Carefully fattened in various regions all over Japan, Ma-ushi is truly one of the gems among Japanese beefs.
The specially selected Takara Ma-ushi represents the absolute best among Ma-ushi beef.
We take great pride in bringing you this top-quality beef with its unique Wagyu aroma.
Selected for its smooth and enjoyable texture, the delicious lean meat is what sets Uma-maroyaka beef apart.
The processing facility's strict hygiene management ensures the highest level of food safety.
Tokachi Poroshiri Wagyu
Raised on the foothills of Mount Tokachiporoshiri in the Hidaka mountain range, this Japanese Black Wagyu has a deep, smooth taste.
Fed with grass silage produced on the cattle farm's own pasture and fattened exclusively through underground water from the Hidaka mountain range, the resulting high quality beef is delicious and extremely safe for consumption.
Tokachi Poroshiri Black Wagyu
Raised also on the foothills of Mount Tokachiporoshiri, Tokachi Poroshiri Black Wagyu is firm but finely textured and has a deep flavor.
This beef is close to typical Wagyu, and yet brings out the best qualities of lean meat.
Tokachi Herb Beef
The once-calved crossbred cows used to produce Tokachi Herb Beef are fed a unique variety of fodder with added herbs.
Herbs reduce stress in the same way as they do for people, and make cows healthy.
The lean meat is lightly marbled and has a delicious natural flavor.
To bring out the best flavors in the meat, the cattle is fattened for at least 32-months, similar to typical Wagyu. This process raises the meat's amino acid content, resulting in beef with a rich palate of flavors.
Birthplace of the famous Tokachi wine, the town of Ikeda is surrounded by wide pastureland, making it an ideal environment to raise the Japanese Brown, the cattle breed that produces Ikeda Beef.
Ikeda Beef has the flavor and tenderness of Wagyu, but the delicious lean cuts are what really sets it apart.
The fodder of growing cattle is supplemented with wine lees, a byproduct of making Tokachi wine, another local specialty. The wine lees have a pleasant taste and are high in nutrients. This unique beef raising approach utilizing local specialty products has attracted the attention of researchers.
Osaka Ume Beef
Osaka Ume Beef is a type of Japanese Black Wagyu. The farm has joined hands with a plum wine producer and together they have set up an ingenious resource recycling system, in which unwanted pickled plums are used as cow fodder.
Each cow eats over 1 kg of pickled plums every day. The plums are rich in dietary fiber and have significant health benefits for the cows' digestive system. The health of the cows contributes to Ume Beef's outstanding flavor.
Kurohana Beef is a type of premium Japanese Black Wagyu produced by raising carefully selected calves from Kyushu.
The name Kurohana Beef originates from gorgeousness (hana) and the Japanese white birch, a deciduous tree that spreads its tough roots in intensely cold ground. The distinctive flavor is attributed to the favorable conditions for raising beef: nutritious grass from fertile, rich pastures and crystal clear water.
Kyushu (in particular Kagoshima and Kumamoto) is one of the prime beef producing regions in Japan, and the local expertise in cattle raising is highly advanced. Kurohana Beef's excellent flavor is a result of a meticulously managed, careful fattening process. This top-notch beef is highly recommended.
Tender with a sprinkling of fat, Saga Beef is a fine-marbled flavorful beef that is particularly well-suited for steak and shabu-shabu. It has a delicious sweet and rich flavor, a result of the gentle climate, fresh water, and clean air of the Saga region. The breeders, members of the JA Saga Group, use their technical knowledge to raise their calves with great care and affection. They make sure that the animals are free from stress, paying attention to every detail from fodder blending to feeding techniques.
Shinshu Premium Beef
Shinshu Premium Beef is a high-quality, delicious beef obtained from a variety of Black Wagyu. The cattle must be raised on farms certified by Nagano Prefecture as a Shinshu Safe Food Producing Farm, and the beef must meet Nagano Prefecture's standard of flavor quality. The marbled meat's aroma and tenderness differ depending on the oleic acid content, and only the cuts with the right amount are awarded the name Shinshu Premium Beef.
Sawai Hime Wagyu
The town of Ryuo is known as the birthplace of the renowned Omi beef. Raised with the utmost affection using safe fodder and traditional breeding techniques, Omi cattle are the pride and joy of the region.
Sawai Farm has been raising beef cattle since 1975, and currently manages the fattening process of about 1,800 head of Wagyu cattle.
The cattle at this farm live healthy lives, profiting from the tranquil countryside as well as the quality straw feed and clear water produced in the rich natural environment.
With a history dating back 400 years, Omi beef is the product of the passion for previous generations of breeders who had deep respect for their cattle. Today, that attitude, "Together with Cattle", has not changed, nor has the beef's unique rich flavor.
As one of the world's largest exporters of beef, Australia actively strives to meet overseas demands for food safety, integrity, and quality control. The beef industry works together with the government to maintain a high standard of product quality, and the criteria and systems that support the industry are constantly being developed and reviewed. The government of the Commonwealth of Australia and the meat industry have collaborated to create and manage SAFEMEAT, a partnership to ensure that meat products pass strict food safety and hygiene standards, all the way from the farm to the consumer.
HANEWFOODS GROUP's Maroyaka Beef is a short grain-fed beef obtained after a 120-day fattening period, during which the specially selected calves are fed high-quality grain feed.
Maroyaka Black Angus
Maroyaka Black Angus hails from the US state of Nebraska, a large producer of grain. It is a region particularly suited for cattle fattening because of the large amounts of high-quality corn that are harvested there. The beef is popular among consumers in Japan for its flavor and aroma by the exclusive use of Black Angus.
Also, quality of the beef is stable by using only “Choice” grade by USDA (United States Department of Agriculture) grading system.
Open Prairie Natural Angus Beef
Open Prairie is a special brand of natural Angus beef, bred according to the strict standards for natural beef, established by the USDA.
The cattle is fattened with hormone-free, antibiotics-free natural grain feed in a stress-free, natural environment. The beef's high quality is guaranteed by the exclusive use of Black Angus. Truly capturing the spirit of life on the prairies, this natural product is highly recommended.
Nichinan Mochi Pork
Nichinan Mochi Pork is a fresh, healthy pork brand, bred in the rich natural environment of Miyazaki.
The meat is free from specific pathogens, a criteria also known as Specific Pathogen Free or SPF. Advanced hygiene management at the production facility ensures that the pork is scentless, tender, and delicious.
The pigs' feed, customized for Moriyama Farm, is purchased from a major producer. Because we select farms running all operations from mother pigs to the end in a consistent manner, consumers can know where their meat comes from.
Not surprisingly, Nichinan Mochi Pork can only be produced by farms with a high level of operational skills. It is a brand of pork synonymous with food safety, consistent quality, and great flavor.
Barley-fed Yongen Pork
Yongen Pork is obtained by mating a White Line sow (Chester White, Landrace, and Yorkshire cross) with a 100% Duroc boar. Barley-fed Yongen Pork is obtained by crossing pigs from specially selected bloodlines, and its quality is unparalleled. The use of growth stimulants and antibiotics is prohibited during fattening, and about 80% of the feed consists of barley and wheat during growing and finishing periods. The unique feed is also supplemented with herbs such as oregano.
Barley-fed Yongen Pork is obtained from only the healthiest pigs that have never been sick, and is distributed throughout Japan. Because of the high-quality feed and longer fattening period, the pork's fat has a flawless, sweet flavor. Its well-marbled meat generates almost no scum during cooking. Its soft texture makes it a popular type of pork among Japanese consumers.
Ham and sausages
Tokachi Loin Ham (60 g or 300 g)
Tokachi Loin Ham is produced by curing pork loin at a low temperature for a long period of time, after which it is slowly smoked while retaining its original shape. The ham has a distinctive flavor and makes an ideal hors d'oeuvre.
Tokachi Boneless Ham (400 g)
Tokachi Boneless Ham is produced by curing pork thigh at a low temperature for a long period of time, after which it is bound into shape and slowly smoked. The surface is rich in fat, which enhances the typical smoked flavor even further.
Tokachi Bologna Sausage (250 g)
Tokachi Bologna Sausage is made from high-quality pork flavored with the company's signature seasoning and natural spices. The meat is cured at a low temperature for three days, minced, stuffed into casings, and boiled. With its convenient size and pleasant flavor, it goes well with a variety of meals.
Tokachi Wiener Sausage (135 g)
Tokachi Wiener Sausage is made by curing premium lean pork and pork fat at a low temperature for three days, and stuffing the minced meat into a natural sheep intestine casing. The result is a delicious sausage with a wonderful smoky aroma.
Tokachi Raw Ham (40 g)
After being cured at low temperature for an extended period of time, the pork loin used to make Tokachi Raw Ham is carefully bound into shape and slowly smoked, dried, and then aged, again at a low temperature for an extended period of time. Tokachi Raw Ham is not cooked, bringing out the best aged flavors of the meat. It is perfect as a luxurious hors d'oeuvre.
Tokachi Soft Salami (270 g)
Tokachi Soft Salami is made from a mixture of lean beef, lean pork, and pork fat cured at a low temperature, which is then stuffed into a natural cattle intestine casing and slowly smoked and dried. The natural ingredients ensure that none of the essential flavors of the meat are lost. With its touch of natural black pepper, it goes exceptionally well with wine and other Western spirits.
Chihoku Kogen Bacon (200 g or 400 g)
The boneless pork rib used to make Chihoku Kogen Bacon is cured, aged, dried, and smoked at a high temperature.
It makes a great vegetable stew with thinly sliced bacon, vegetable roll hors d'oeuvre, or an enjoyable bacon steak when thickly sliced, and can generally be used in a wide variety of dishes.
Roast Beef (200 g or 300 g)
Roast Beef is made from Hokkaido-bred beef thigh and is additive-free and seasoned with natural spices.
It is fully cooked and can either be eaten right out of the package or prepared to one's liking, making it a product that packs plenty of flavor exceeding that of raw beef.
Spice Beef (60g or 250g)
Spice Beef is made from cured Hokkaido beef thigh which is then cooked and processed. Its flavor depends on how you slice the meat. It can be eaten as an hors d'oeuvre, in sandwiches, or in salads.
Gyoja Siberian Onion Beef Sausage (160 g)
These beef sausages contain mainly Hokkaido beef with the company's signature seasoning and natural spices. The mince is combined with Hokkaido's specialty Gyoja Siberian onion and stuffed into a natural pig intestine casing before cooking. The combination of Hokkaido beef with Gyoja Siberian onion creates a superb, irresistible harmony of flavor.
Tokachi Bone-in Ham (shoulder: from 3.5 kg, thigh: about 8 kg)
Tokachi Bone-in Ham is produced by curing a pork thigh or shoulder including the bone at a low temperature for a long period of time, after which it is slowly smoked while retaining its original shape. It is an show-stopping addition to any banquet.
*Delivered one month after receiving your order