Historically, Wagyu farms in Japan strive to produce cattle fixating solely on the marbling in the meat. However, Toriyama believes otherwise. Focusing on Umami is just as essential the marbling. Aside from genetics mapping to ensure umami, the higher altitude and large variation in temperatures gives Toriyama Umami Wagyu it’s exquisite taste. Extended research in bloodlines, feed and impeccable living conditions promises consistency. With a patented taste analyzer machine that allows for measurements of umami levels in the meat we are able correlate this with breeding to always ensure the highest umami in the meat.