SHINSHU PREMIUM BEEF

Nagano Prefecture isn’t just a setting—it’s part of the story. With pure water, alpine air, and a culture of patience, it’s where things grow slow and clean. From rice terraces to apple fields, the land speaks in subtle flavors. While not all Shinshu Wagyu farms sit in the peaks, they share Nagano’s ethos: care, clarity, and respect for the process.

Amid Nagano’s snow-covered landscapes, another iconic scene unfolds—the snow monkeys of Jigokudani. These wild macaques soak in natural hot springs, escaping the chill while embodying the region’s tranquil pace. This serene image mirrors Shinshu Wagyu cattle's calm, stress-free upbringing, where every element—pure water, crisp air, and mindful care—contributes to the refined, melt-in-your-mouth experience.

Surrounded by mountains, Shinshu farms are blessed with fresh air, abundant water, and lush forests—a stress-free environment essential for raising Shinshu Wagyu beef. Raised with love and meticulous care on farms across Nagano, this wagyu is celebrated for its exceptional aroma and texture.

Only beef that meets the strict standards for both marbling and oleic acid content can carry the name Shinshu Premium Beef. To qualify, the wagyu must contain a minimum of 52% oleic acid, with thresholds adjusted by marbling grade. Cattle that fall just

• BMS 5-6: 58% or higher

• BMS 7: 55% or higher

• BMS 8-12: 52% or higher

Raised on Shinshu-Trusted farms, these Japanese Black cattle are hand-fed, winter-coddled, and monitored with obsessive care—each step meticulously tailored to support animal well-being and optimize beef quality. It’s not just about feeding schedules or shelter—it’s about precision in every detail, from temperature regulation in snowy months to the mineral balance in the water. The result is more than just beautiful marbling; it’s beef that embodies harmony between environment, animal, and farmer.

What truly sets Shinshu Wagyu apart is its remarkably high oleic acid content—52% or more. This monounsaturated fat softens the beef’s texture, lowers its melting point, and enhances the flavor profile with a clean, luxurious finish that coats the palate without heaviness. It’s why this beef doesn’t just melt in your mouth—it disappears, leaving only depth and umami in its wake.

Trex proudly sources Shinshu Wagyu from the top five farms across Nagano Prefecture—each selected for their unwavering commitment to excellence. These farmers live by the philosophy of 改善 kaizen, or continuous improvement, refining every aspect of their craft year after year. In these low-stress, high-attention environments, Wagyu thrive. Because true marbling doesn’t happen under pressure—it blossoms in calm, in care, and in the quiet discipline of those who know that greatness is built slowly.