Importing Japanese Wagyu: your questions, answered.
Common questions from importers, distributors and foodservice buyers — how ordering, minimum volumes, grades, format and terms work. The specifics depend on your market, and we confirm the current requirements on each inquiry.
From import eligibility to payment terms.
Straight answers on how we work — and where the detail depends on your market, the cut and the order.
Can I import Japanese Wagyu into my market?
Japanese Wagyu can be exported to markets that recognise Japan's meat-inspection system and approve the exporting facilities — currently including the United States, Hong Kong and Taiwan. Eligibility, documents and tariff treatment vary by market; see our export-conditions pages, and we confirm the current requirements for your market on each shipment.
How does ordering work?
Start with an inquiry — tell us your market, grade, cuts, format (chilled or frozen) and target volume. Our Japan-side team confirms what is workable and the current import conditions for your market, then we move to specifications and terms.
Is there a minimum order?
The minimum depends on the cut, grade and format, and on the destination's freight and documentation. Rather than a single fixed minimum, we set a workable starting volume with you on each inquiry.
How do I choose a grade?
Japanese grades (A5 / A4 / A3) combine a yield grade and a meat-quality score, with marbling on the BMS 1–12 scale — see our grades guide. The right grade depends on your menu or channel and your price point, and we talk it through on your inquiry.
Should I order chilled or frozen?
Both are supported. Chilled suits quick-turnover loin steaks; frozen gives a long, stable hold for slice packs, grind and portion-to-order — our cuts guide shows how format maps to cut and channel. Your freight and storage also shape the choice.
What payment terms do you work with?
First orders are typically on telegraphic transfer (T/T) in advance or by letter of credit; terms are confirmed per deal.
Which cuts and volumes can you supply?
Loin cuts — ribeye, striploin, tenderloin — plus chuck, round and trim across the carcass; see our cuts guide. We plan loin and non-loin together so a programme works across the whole animal, and volumes are set per inquiry.
Don't see your question?
Tell us your market, grade, cuts and target volume — our Japan-side supply team replies with what is workable.