About JUKU

The Animal

Raised in Shimane Prefecture, JUKU cattle come from an elite line of Kuroogawa genetics — slow-raised, stress-free, and finished on a vegetarian diet of corn, sesame, and sake scraps. No hormones. No shortcuts. Just time.

The Flavor

Rich, clean, and deeply complex. JUKU fat melts at body temperature, delivering a layered experience of savory depth and a fresh, lingering finish that sets it apart from conventional wagyu.

On the Pass

Pan fry to medium-rare. Let the fat do the work. JUKU is one of the few wagyu that takes exceptionally well to dry aging — patience yields remarkable results.