We Ship Everywhere. We deliver in South Florida.
Need help? 1 (877) 448-6328 |
We Ship Everywhere. We deliver in South Florida.
THE INTOKU WAY
INTOKU is at the forefront of a culinary revolution, seeking to unlock the full potential of the exquisite flavor profile of the Wagyu Akaushi Full Blood breed. Through a meticulous selection process, INTOKU identifies only the most exceptional phenotypes and genotypes, and implements a continuous improvement program that encompasses all aspects of raising and feeding the cows.
The result is a wide range of nuanced flavors, achieved through a careful combination of both dry and wet aging processes. By elevating the meat industry to new heights of excellence, INTOKU is setting a new standard for the art and science of gourmet cuisine.
Intoku is a multi-cultural experience, borrowing aspects from three distinct cultures: Japan (Breed), Europe (Aging Method), America (Production).
Meat N’ Bone is the exclusive online distributor for INTOKU products.
- Mature cows between 8 and 12 years of age.
- Cattle with DNA verification (individualpedigree).
- Aging in whole carcass (Dry-Aged in thecarcass).
- Wagyu Akaushi Full Blood.
- Evolved taste.
- NO hormones and NO antibiotics.
- High concentration of monounsaturatedfats.
- Minimum feeding of 450 days, based in 30%fresh fruits and vegetables.
- BMS 8-9.
- Natural source of Oleic Acid, a componentthat can be found in Olive Oil.
- Cattle between 24 and 30 months of age.
- Cattle with DNA verification (individualpedigree).
- Moist aging (Wet-Aged in bag).
- American Wagyu or Wagyu Cross F1.
- Refined taste.
- NO hormones and NO antibiotics.
- High concentration of monounsaturatedfats.
- Minimum feeding of 300 days.
- BMS 6-7.
- Natural source of Oleic Acid, a componentthat can be found in Olive Oil.
INTOKU GRANSMASTER
Sensory panel
In USDA Prime program stakes, sensory panel values would go between 3.5 and 4.5.
In USDA Prime program stakes, sensory panel values would go between 3.5 and 4.5.
FED BETTER, FOR LONGER
What makes INTOKU dierent? Taste. Particularly in the VINTAGE line of products as the aging process maximizes the organoleptic experience mainly in the lean parts of the steaks.
We get it done by feeding our cows for 40% longer than most American Wagyu programs and then dry-aging the whole carcass for 30+ days.
Each coutnry fattens cattle in dierent ways, in America we finish the cattle by feeding it corn (among others) because it will provide a more presistent and final flavor.
Wagyu cattle has a unique ability to turn food into fantastic steaks, the "responsible" for this miracle is the genome or DNA chain called RAB4A, which varies depending on whether it is a full breed cattle (Full Blood) or else, it is hybrid cattle, which is usually composed of 2 or more breeds mixed together (Purebred, F1, F2, F3 or F4).
Origin of actual Japanese Wagyu.
| Modern breed name | Prefecture | Foreign breeds used |
|---|---|---|
| Japanese Black | Kyoto Hyogo Okayama Hiroshima Tottori Shigame Yamaguchi Ehime Ohita Kagoshima |
Brown Swiss Devon, Brown Swiss Devon Simmental, Brown Swiss, Shorthorn, Ayshire Brown Swiss, Shorthorn Devon, Brown Swiss, Simmental, Ayshire Devon, Ayshire, Brown Swiss Shorthorn Brown Swiss, Simmental Brown Swiss, Devon, Holstein |
| Japanese Brown | Kochi Kumamoto |
Simmental, Korean Cattle Simmental, Korean Cattle, Devon |
| Japanese Poll | Yamaguchi | Aberdeen Angus |
| Japanese Shorthorn | Aomori Iwate Akita |
Shorthorn Shorthorn Shorthorn, Devon, Ayshire |
All of the INTOKU cows are sourced from Kumamoto, this makes intoku a single-origin, highly unique and highly traceable brand.
