KYNEXT LCC

AS T A L K T O U S 精⾁屋 Address: Hilton plaza west office tower 19th floor, 2-2-2 umeda,kitaku osaka city, Osaka 530-0001, Japan 京都 Phone: 06-6133-5697 Website:http://www.kynext.org http://www.matsubaraseinikuten.work 松原

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Butcher Wagyu? kyoto Leave
it
to
us! kobe,matsuzaka,yonezawa,omi,maezawa hida,yamagata,kagoshima,kumamoto, matsubara sendai,kosyu,hayama,himi,chita,kyoto, naniwa,yamato,manyou,hiroshima,olive, awa,saga,ishigaki,okinawa,etc INTRODUCTION

Matsubara
Butcher
Shop
was
established
in
January
2020
with
3
people Connection with producer It
is
a
new
business
company. Originally,
the
three
of
us
met
were
friends
in
the
food
and
drink
industry.
It We have carefully examined the breeding period, the was
about
12
years
ago.
At
that
time,
Japan
as
a
whole
was
still
vibrant,
and producer, the fertilizer, the environment, and the pedigree not
only
the
food
and
beverage
industry
but
also
various
industries
increased among the many “Japanese Black Cattle”. Among the many tourists
due
to
inbound
effects,
rush
of
hotel
construction,
approval
of
local Japanese farms, the breeding method differs depending on government
for
private
lodging
business,
etc.
It
was
a
time
when
the foundation
of
the
system
that
""
was
accepted
would
have
been
improved. the producer. Therefore, we actually went to judge things However,
it
is
difficult
for
us
Japanese
people
to
accept
a
business
aimed
at from the producer's point of view and experienced the living tourists
too,
and
the
living
environment
that
has
been
growing
gradually environment, and we have a good cost performance and a collapses.
It
was
such
an
introductory
stage
that
such
footsteps
were YOSHINORI

MATSUBARA

President good beef with a reliable producer. We have built a strong transmitted. And
it
is
a
fact
that
small
sole
proprietors,
farmers
and
livestock
farmers relationship of trust and succeeded in handling a wide variety Born
in
Shiga
in
1990
After
graduating
from
Kyoto
Sangyo
University, away
from
the
city,
and
fishermen
are
suffering
even
more
due
to
the
excessive Worked
at
a
major
consulting
company
for
8
years
to
study
business
administration. of Japanese beef. sales
expansion
of
the
service
contents
to
take
in. With
my
partner,
Yamazaki,
I
was
in
the
old
knowledge
of
my
student
days, If
the
tax
goes
up,
the
cost
goes
up,
and
if
you
do
not
have
a
seller,
you
will A
Japanese
beef
business
company
will
be
established
in
consideration
of
the
voices not
be
able
to
withdraw.
It
is
corona
virus
from
such
a
situation. of
producers
in
Japan
who
cannot
see
the
future.
Most
recently,
he
built
the
first This
serious
situation
may
not
only
be
widespread
in
the
news,
but
it
may Yonezawa
beef
route
in
Bangkok
and
was
praised
by
the
local
government. even
have
the
effect
of
destroying
even
the
treasure
of
the
country
that
Japan Currently,
we
are
building
a
[winning
beef
business]
both
in
Japan
and
overseas. is
proud
of,
the
Wagyu
breed.
There
are
excellent
wisdom
and
traditional tradition
that
are
not
found
in
the
urban
areas
in
the
production
of
wagyu
in regions
where
nature
remains.
Protecting
them
is
also
protecting
Japanese culture.
We
would
like
to
convey
to
the
future
and
future
generations
of
such producers
and
future
children
the
places
that
have
existed
from
old
times,
the traditions
that
have
been
passed
down,
and
the
history.
Through
the
product Wagyu,
people
of
various
races
around
the
world
will
hold
hands,
encourage each
other,
and
create
an
opportunity
to
move
forward
together.
Through
the Wagyu beef slaughtered. Purchasing carcass requires a Wagyu
community,
I
would
like
to
continue
to
disseminate
information
so
that slaughterhouse permit it
will
serve
as
a
bridge
between
regional
revitalization
and
traditional In recent years, the number of slaughterhouses has increased revitalization.
We
sincerely
pray
that
as
many
people
as
possible
can
be
healthy and
escape
from
disasters.
when exporting Japanese beef to overseas markets. However, 2020
April
1,
Kei
Butcher
Kyoto
Matsubara
host
Matsubara
Keinori
Keihaku the slaughterhouses that have the license differ in the countries that can handle export/import depending on the prefectures of Japan. Furthermore, the application for permit and license varies depending on the brand of Wagyu, so it is not a straightforward matter.

KENICHIRO

YAMASAKI Executive
Vice
President
Dual
post
Chef Born
in
Kyoto
in
1979.
After
graduating
from
Kyoto
Culinary
School,
study abroad
in
France
for
one
year. Training
at
a
local
bistro
restaurant.
After
returning
to
Japan,
climb
up
to
the head
chef
at
an
Italian
restaurant
at
an
Osaka
hotel.
After
that,
I
moved
my activities
overseas
and
stayed
for
2
years
with
a
scout
from
the
Michelin restaurant
in
Singapore.
He
was
entrusted
with
the
launch
of
[Wagyu
Kaiseki], built
his
own
Wagyu
Style,
and
was
praised
by
many
local
hoodies. Need a company that can export overseas
After
returning
to
Japan,
he
was
a
co-owner
of
the
business
focusing
on
Wagyu For example, if you want to export Japanese products business
and
regional
revitalization. overseas in any country, you need to ask a company with a Established
KY
Next
with
Mr.
Matsubara.
Currently,
the
activity
base
is
centered
on
Bangkok,
local
affluent.
It
helps
the designated license. It is important to understand that, for meat business
of
entrepreneurs,
spread
Japanese
Wagyu
abroad,
and
provides
local products only, the cost of origin, certificate of quarantine, and peoples
technical
guidance.
Logistic
construction
scheme.
Not
only
providing so on can be significantly higher than the cost of meat. In products,
but
the
method
of
launching
and
producing
from
the
contents
of
the addition to transportation costs, storage costs.For exports in Wagyu
business
is
highly
evaluated
by
people
in
each
country.
I
cant
stop requesting. refrigeration, cooling functions are also essential. WAGYU TRADE Need a receiving company that can import overseas For example, when importing Japanese beef from Thailand to Thailand, it is necessary to request only meat to a company Hokkaido:
Tokachi
Wagyu, with a storage registration license. This is true in every country, but are the products imported into my country safe? Shiraoi
Beef Isn't it dangerous? Isn't it illegal? It is necessary to clear strict inspection. Tohoku:
Yonezawa
beef, Maesawa
beef,
Sendai
beef Kanto
Koshinetsu:
Ashigara cow,
Murakami
cow, Shinshu
beef Let's think about the purpose of Wagyu again. In recent years, the Wagyu business has spread to all over the Hokuriku:
Himi
beef,
Noto world with tremendous momentum, and at the same time, there are not a few that can hit a difficult reality. Of course, beef one cow has a limited weight and parts. While taking into consideration the thoughts of producers who have been Tokai:
Hida
beef,
Matsusaka carefully cultivated, restaurant owners will be able to show one product once again. Product development. If you are a beef wholesale trading company, you need to secure a sales Please leave the handling of Japanese beef Welcome to our destination and develop processed foods. We just hope that Kinki:
Omi
beef,
Kobe
beef company you will be able to use it fully. China:
Oki
beef,
Hiroshima -To be a partner who will be close to you 10 years from now- Our strength is "integrated production purchasing system". beef Therefore, it is our mission to make a purchase in the auction market and deliver better Wagyu to our customers. We are Shikoku:
Awa
beef,
Sanuki supporting the management of restaurants specializing in Japanese beef by local restaurant owners in each country, beef including Bangkok.Singapore. Our uniquely developed tools have received a great deal of attention as we enter into the Kyushu:
Saga
beef,
Miyazaki partnership agreement.This is not only the construction of the beef,
Kumamoto
Japanese Wagyu supplier route, but also the actual start-up technology Buy from retailers in the restaurant, communication, menu development, Of course, there are many wholesale wholesalers that sell black
beef,
Kagoshima
beef technical guidance, etc. Hearing and making corrections and Japanese beef, so you can buy a small amount. However, improvements from the scene. It is a service that provides a there is a limited number of “soft meat. Rare valued meat” We
will
arrange
any
other better management system. And actually build relationships that is generally in demand, and the number of people who with producers in various parts of Japan. “Quality control. are seeking it will increase, so the price will rise more than Japanese
beef
you
like. Information sharing” with a professional group of Logistics. necessary. If you want to let customers eat Japanese beef at Wagyu beef purchase, dismantling, export, and import from your shop, or want to sell it at your shop, it doesn't make Business
partner:
Thailand overseas to delivery to your store all at once. I will receive it. sense if you can't produce delicious food. This makes it possible to deliver fresh Japanese beef from Intrinsic group Co Ltd your store to customers at a lower cost than regular prices. Shoulder Loin (Chuck Roll) Ribulose (Rib Eye) Sirloin One of the largest parts. It has a moderate amount of marbling 13 pairs of cow ribs 7 to 10 pairs of whole back meat. A site The back meat on the buttocks side of rib roast. Softness, fat and has a good flavor. Since it has a fine texture and a commonly called loin. The part of beef that is most likely to be fineness, and good taste are the best among beef. The origin strong flavor, it is ideal for sukiyaki or yakiniku when sliced marbling and has a strong umami taste. The large cross of the name was given the title of "Sir" by the British King. It is into thin slices. section makes it easy to use as a steak, and it can be widely said to be the king of beef and is mainly used for steaks, but it used for grilled meat, shabu-shabu, sukiyaki, roast beef, etc. .. can also be used for a wide range of other purposes such as sukiyaki, shabu-shabu, and roast beef.

Tomoune (Hind Shank) The part of the cow's shank. It has the most amount of exercise, so it has a lot of muscles and Ken, and little fat. When cooked slowly, the umami comes out well and becomes soft. The dark red meat has a strong taste and is ideal for SANKAKU BARA (Chuck Rib) stewed dishes and soup stock. Minced meat made from shin is of the highest quality. It is called by this name from the triangular shape that cuts Fillet (Tenderloin.Cateaubriand) the first to sixth ribs of the front rose located on the shoulder A slender rod-shaped muscular part on the inside of the side near the ribs. Because it is a part that is constantly sirloin, left and right near the spine. A rare part where only moved, the meat quality is fine and slightly chewy. It is this about 3% can be taken from one head. Along with sirloin, it is part that is offered as "extra-fine ribs" and "extreme ribs" at synonymous with high-grade beef. "Beef Queen". Suitable for many yakiniku restaurants. Calbi is a Korean word for ribs, steak, beef cutlet and roast beef. and ribs around the ribs and ribs are often collectively called ribs. Among them, the SANKAKU BARA is the highest grade. Inner thigh meat (Top Round) The part inside the base of the back crotch. It is lean and lean and soft. Suitable for cooking chunks and large fillet of meat. We recommend beef cutlet, seared beef and roast beef.

Brisket Of the shoulder ribs, the fillet at the base of the forefoot (from Runchi (Rump.Ichibo) brisket in English name). The muscle develops in the parts Large red meat on the back side from the waist to the that move with each breath, and it is a flesh-like flesh, but with buttocks, following the sirloin. Even if the sashimi is a little, Shintama (Knukle) fat and red meat layering, it creates a rich flavor. Although it the texture is fine, the part is rich in gravy and rich in umami. It is a block of red meat on the outside of the inner peach and is a hard part, the more you chew it, the more enjoyable the "All-round player" of beef It is hard to get tired because it is is one of the parts with a low fat content. It is a delicate and taste will be. Careful treatment of fat will significantly increase not greasy, and it can be used for any dish depending on the tender meat that contains a lot of protein. Suitable for grilled the product value. For stewed dishes such as beef stew and cooking method. Yakiniku, shabu-shabu, sukiyaki, steak, roast meat, cutlet, roast beef, stew, etc. roasted meat. beef, skewers, etc. YONEZAWA
BEEF OMI
BEEF One of Japan's 4 Yamato beef One of Japan's 4 Yamato beef Omi beef is carefully cultivated through thorough individual Top class brand beef in Japan along with Kobe beef, Matsuzaka beef and Omi beef. management in the rich mountains and lush nature of the Located in the northeast of Japan, the Yonezawa basin is surrounded by high mountains. The climate unique to the basin where the difference in temperature is historic Omi country. Due to its unique color, soft flesh, and severe and the fertile land in the headwaters of the Mogami River bring abundant moderate marbledness, it has a rich flavor when placed in the fruit, and provide high quality feed such as soybeans, wheat and corn for mouth and a sweetness that melts into the mouth. hold. The Yonezawa beef and straw. .. Yonezawa beef, the highest peak of Japanese black beef that Yamagata boasts, is a rare beef that has both traditional taste and most characteristic feature of the meat is the fineness of the deliciousness. The fineness of the marbling seems to melt in your mouth. The texture. The finer the texture, the softer the meat. The loss of characteristics are fine marbling and good quality of fat. Different from ordinary weight of cattle during transportation is called "loss", and the beef is lipid. It does not have a tingling sensation and the fat that is not sour is sweet and has a good richness. This fat seems to have a secret in the meat that evaporation of water to the outside air after carcass is called boasts the finest of the marbled beef. Furthermore, since it grows slower than "draining", but Omi beef is said to have less of both. It has a general cows, it will be kept for a long time, and the taste of meat quality will be different accordingly. The finest beef produced by Yonezawa's climate and the rich aroma and softness, and its melting taste is highly praised careful work of the producers。 nationwide. MAESAWA
BEEF

KOBE
BEEF It is a high-quality, aromatic beef that has been nurtured by the rich natural climate of northern countries and the love of beef cattle. Each bait has its own original mix of feed, and we have established a breeding management that suits our cows, and the high quality beef is produced by the fattening technique which should be One of Japan's 4 Yamato beef called "craftsmanship". As a result, at the National Beef Carcass Cooperative Among the "Tajima beef", only the beef that meets certain quality standards Society, we received the highest number of honorary prizes in Japan (5 times in receives the title of "Kobe beef". Harmony in which the delicate and elegant sweet total) (the best in Japan). By definition, cattle breeds are limited to Japanese Black. red meat mixes with the flavor and aroma of fat. The secret of the deliciousness of Starting from, the information for identifying individual cows and the state that the Kobe beef is the so-called "marbling", in which the sashi (fat), whose melting point management status can always be checked are very strict and detailed. Maesawa is low enough to melt in the human skin, penetrates into the muscles. Scientific beef is of fine quality and finely marbled, and the meat quality is outstandingly analysis has also revealed that it is rich in inosinic acid and oleic acid, which are good, and the texture of the meat when you put a kitchen knife is not very moist. the decisive factors in deliciousness. Kobe beef with thin and elastic skin, soft hair Put your finger on the loin and it will sink naturally. This is a great proof of the like downy hair, and firm muscle. Not only the meat tastes good, but the bones are quality of the fat, which feels soft as the meat melts when eaten. The scent is also fine and the subcutaneous fat is low, so there are many edible parts and it is a rich, and when seasoned and baked, the aroma of fine butter rises. variety that has the best qualities for eating. The distinctive meat quality is created thanks to the soft grasses grown in this frosty region with large temperature differences between day and night and mineral-rich water. HIDA
BEEF

Hida beef is a pedigree breed that has been created over MATSUSAKA
BEEF many years with the beautiful natural environment of Gifu. Hida is a Japanese black breed that has been fattened for more than 14 months in Gifu Prefecture and that meets the conditions of yield grade A grade, B grade and meat quality One of Japan's 4 Yamato beef grade 3 or higher in the technical meat rating conducted by We call the "Matsusaka beef" the unborn Japanese heifer that has been introduced the Japan Meat Rating Association. In Gifu, which is called from all over Japan and has been bred in the target area of the Matsusaka beef individual identification management system. Among them, the typical Matsuzaka the cow and is rich in greenery, most farmers grow the cows beef is from the Tajima region (Hyogo prefecture), with selected calves from the by letting them drink the spring water. The water is rich in age of 7 to 8 months old being introduced, and for about 3 years, each farmer's hand sprinkles salt with one hand and rice straw. , Barley, bran, soybean meal, etc. minerals that give meat its flavor. The meat is characterized are mainly fed and fattened. In particular, the beer and shochu massage that is by moderate fat content, a soft and rich taste, a bright meat given to increase the appetite of cows is famous. Matsuzaka beef is recognized as color, and no excess fat, which makes it delicious in any the best beef cattle in Japan due to its excellent qualities and careful feeding management, and its wonderful taste is praised as a "art of meat" from all over the cooking method. According to the statistics of 2011, Hida world. The meat quality is not only finely marbling finely, but it is also beef is now rated at 5th grade, accounting for about 40% of characterized by a soft and marbling fat content with a sweet taste. the total. If you include 4 grades, about 90% of them are in the world as so-called superlative meat. Nowadays, with its high quality and deliciousness, we are expanding not only in Japan but also overseas.