Around 2010, Toriyama developed an integrated system that manages the entire process of Wagyu production: from breeding and raising calves, to fattening, data collection and processing, to sales.

This unusually tight control allows the brand to not only produce outstanding quality animals, but also to ensure consistent, reliable taste and meat quality over the long term.

• Breeding and bloodline management
• Calf rearing and animal health
• Fattening time and feeding
• MUFA and umami testing
• Post-processing back-testing and continuous improvement

The quality of Wagyu is often judged solely by its marbling, or the amount of visible fat in the meat. Toriyama consciously follows a different philosophy: marbling is not an end in itself, but a natural result of careful breeding and training.

To them, truly excellent Wagyu is a balance of intense beef flavor, natural umami, fine marbling, pleasant texture, rich aroma and a clean, light aftertaste.

One of TUW’s key differentiators is the quality of its fat. The brand sees the proportion of MUFAs, or monounsaturated fatty acids, especially oleic acid, as an important indicator of taste and quality.

Fat with a higher oleic acid content melts at a lower temperature, so it melts faster in the mouth, leaves less of a waxy or heavy feel, and has a cleaner aftertaste. According to Toriyama, in addition to genetics, a sufficiently long breeding period also plays a role in this.

• Faster melting at body temperature
• Smoother, silkier mouthfeel
• Less heavy or oily aftertaste
• A more enjoyable experience despite the rich taste

Toriyama is one of the scientific pioneers of Japanese Wagyu breeding. It uses a proprietary breeding system based on genomic analysis, which takes into account the genetic data, bloodline and expected meat quality traits of the breeding sows and breeding bulls.

The genomes of the farm’s approximately 400 breeding sows are analyzed. Bloodlines are categorized based on factors such as meat quality, fat/lean balance, aroma and body structure, and optimal matings are selected based on these. Quality development therefore begins long before the calf is born.

Toriyama doesn’t rely solely on experience and visual inspection. They regularly test the composition of lean meat and fat using specialized taste analysis equipment. The company has collected umami data from nearly 2,000 samples by 2021.

Toriyama was the first private company in Japan to install its own equipment to measure the monounsaturated fatty acid content of meat. Carcasses returned from processing are tested, and the results are then compared with the full production records of the animal.

Since the farm was founded, detailed records have been kept of each animal from birth to processing. The database contains production and quality data for over 6,000 cattle.

The umami and MUFA results of the meat are continuously compared with bloodline, growth rate, feeding, health status and rearing time. This repeated cycle of analysis, verification and improvement has led to the development of the Toriyama Method.

• Body weight and growth rate
• Feeding data
• Health status, diseases and treatments
• Bloodline and genomic information
• MUFA, fat quality and umami data

Toriyama’s feeding system incorporates valuable by-products from the Japanese food industry. The cattle are fed with ingredients such as miso, rice flour and leftovers from tofu making.

Miso alone does not make the fat lighter; the end result is determined by genetics, animal health, rearing time and carefully designed feeding. At the same time, using by-products reduces waste and supports the local agricultural cycle.

Toriyama Farm is located in the Akagi Mountains area of ​​Gunma Prefecture at an altitude of approximately 1,000 meters. The cooler mornings and evenings, clear water, forested surroundings, and sharp differences in seasons provide favorable conditions for heat-sensitive cattle.

Toriyama Farm received Farm HACCP certification in 2018 and JGAP Livestock and Livestock Products certification in 2019. The certifications recognize hygiene control, documented farming, animal welfare, and environmentally responsible operations.

The farm recycles over 7,000 tons of manure each year in collaboration with local farmers, providing compost and receiving straw for the animals in return.

Sustainability is also a principle in the use of meat. Toriyama emphasizes that Wagyu is not just about sirloin, sirloin or ribeye. Each cut of meat has its own flavor, texture and ideal preparation method. Using the whole animal professionally creates new gastronomic value and reduces waste.

• Steak and grilling
• Yakiniku
• Shabu-shabu and sukiyaki
• Baking and slow cooking
• Tartar, burgers and creative secondary cuts

The Toriyama Umami Wagyu experience is not just about the spectacular marbling. The meat is rich, deep and naturally umami, while the fat melts quickly and leaves a clean aftertaste.

A TUW themed dinner offers guests the opportunity to experience the same philosophy through different cuts and preparation methods: intense meat flavor, refined fat quality, scientifically supported consistency and over seventy years of family knowledge.