Summo, probably the best beef in the world.

What is SUMMO Wagyu?

SUMMO Wagyu is our exclusive Japanese beef brand sourced from the Hida region in central Japan. The name “Summo” comes from Latin, meaning “highest” or “supreme,” reflecting the brand’s commitment to offering the utmost rank, quality, and excellence in Wagyu beef.

Where does SUMMO Wagyu come from?

SUMMO Wagyu is raised in the Hida region of Gifu Prefecture, an area celebrated for its pure water, clean air, and lush pastures—ideal conditions for Kuroge Washu (Japanese Black) cattle. This pristine environment, along with meticulous breeding and care, results in beef known for its exceptional flavor and marbling.

What makes SUMMO Wagyu different from other Wagyu?

• Distinctive Marbling: Hida Wagyu is famous for its intricate marbling and melt‑in‑your‑mouth texture, thanks to a higher percentage of monounsaturated fats.
• Umami Depth: The flavor profile is rich yet delicate, with a subtle sweetness and umami that set it apart from other Wagyu varieties.
• Traditional Craftsmanship: Farmers in the Hida region follow time‑honored rearing and butchering methods, treating each cut like a work of art.
• Strict Bloodline Preservation: Only the finest Kuroge Washu cattle with pure bloodlines are selected, ensuring consistently high quality.

Why do we only sell SUMMO Wagyu per kilo?

Because SUMMO Wagyu comes from larger cattle raised for an extended period (often 30 months or more), cutting portions smaller than one kilogram can result in slices too thin to maintain the ideal texture and flavor. Selling per kilo preserves the beef’s premium quality and ensures the best culinary experience.

How are SUMMO Wagyu cattle raised?

SUMMO Wagyu cattle are raised in a stress‑free environment, receiving regular health checks and kept in clean, comfortable conditions. Their specialized diet often includes rice straw, corn, barley, and grains—sometimes even beer or sake byproducts—to optimize marbling and flavor development. This dedication to care and nutrition is what gives Summo Wagyu its unparalleled tenderness and taste.

Why are SUMMO Wagyu cattle typically larger?

Several factors contribute to their larger size:

1. Genetics: Kuroge Washu cattle naturally develop high levels of intramuscular fat, often resulting in greater body mass.
2. Diet & Nutrition: A specialized feeding regimen promotes optimal growth and marbling.
3. Extended Growth Period: Wagyu cattle are often raised until 30–36 months (vs. 18–24 months for standard beef), allowing more time for weight gain.
4. Selective Breeding: Generations of careful breeding prioritize traits that produce robust, well‑marbled cattle.
5. Regional Advantages: The Hida region’s climate, water quality, and pastures all help in raising healthy, larger cattle.

Is SUMMO Wagyu available anywhere else?

SUMMO Wagyu is offered exclusively through this webshop and our OS Meatshop in Europe. As the sole European provider, we are proud to deliver the pinnacle of Japanese beef craftsmanship directly to your table.

What do professionals say about SUMMO Wagyu?

• “The best Wagyu I have ever tried.” — Executive Chef, Marriott Hotel
• “Incomparable with other Wagyu.” — Jacques Petit‑Jean, international entrepreneur

These testimonials reflect the exceptional quality and flavor that SUMMO Wagyu brings to discerning chefs and connoisseurs alike.

Why is SUMMO Wagyu considered the pinnacle of Japanese beef?

SUMMO Wagyu represents the height of Japanese beef tradition and expertise. From selective breeding of Kuroge Washu cattle and precise feeding regimens to the tranquil environment of the Hida region, every step is designed to produce marbling, tenderness, and flavor that are second to none. This unwavering commitment to quality has positioned SUMMO Wagyu as a premium choice for chefs and beef enthusiasts worldwide.