Wagyu is more than just beef -
it’s a tradition deeply woven into
the everyday life of Japanese people.
It represents a premium culinary experience,
interweaving regional preferences,
traditional dining styles,
and scientifically backed quality.
Located in the northern part of Kakogawa City, Hyōgo Prefecture, Shikata has long been a cornerstone of Japan’s meat industry. It is one of the few places in Japan where the entire process—from slaughter to processing and sales—is carried out locally.The Wagyu raised here is renowned for its beautiful marbling and rich flavor, upholding the traditions of Japanese culinary culture.
Google Maps
Kakogawa is recognized as one of Japan’s leading “towns of meat.” It is one of the few areas where the entire process—from slaughtering to processing and sales—is completed within the region. The town is home to numerous skilled artisans who meticulously manage every step, from selecting carcasses to precise cutting and optimal processing of each part.
In this region, consuming meat is an integral part of daily life. Dishes like yakiniku and sukiyaki are common in home cooking, and high-quality Wagyu is readily available at local supermarkets and butcher shops at reasonable prices. This accessibility is a testament to the deeply rooted meat culture and the region’s strength as a distribution center.
Local artisans are more than just processors; they take pride in being “meat craftsmen.” Their meticulous work brings out the best in Wagyu, contributing to Kakogawa’s reputation for delicious meat.
As a symbol of Kakogawa’s meat processing skills and unity, local businesses collaborated to set a Guinness World Record™ for the “Largest Raw Meat Cake” in September 2024. This achievement reflects the town’s pride and commitment to the future.
Through events like the JAPAN BEEF FESTIVAL and meat town tours, efforts are being made to share the meat culture with a broader audience. These experiences offer a full journey from farm to table, immersing visitors in the heart of Kakogawa’s meat culture.
In Shikata, generations of meat artisans have passed down not only their techniques but also a deep understanding of meat cultivated from a young age. Over 150 years, Their expertise has evolved far beyond basic butchering to include discerning subtle differences between over 120 types of cuts, offering personalized Wagyu recommendations to suit individual preferences. Whether it’s the richness of marbling, the umami of lean meat, tenderness, or texture, Shikata’s artisans deliver the ultimate Wagyu experience.
The Shikata region boasts numerous certified “Hyōgo Beef Meisters,” specialists in Wagyu carcass processing. As of 2024, five of the 22 certified individuals in Hyōgo Prefecture are active in the Shikata area. Their advanced skills are crucial for maintaining a stable supply of high-quality Wagyu.
Established in 2018 by the Hyōgo Prefecture Meat Wholesale Business Cooperative, this certification aims to train young technicians and address the shortage of successors. Candidates must attend workshops and pass written exams covering distribution and hygiene, as well as practical tests in carcass processing. Certified individuals possess deep knowledge and high-level skills related to Kobe and Tajima beef, playing a vital role in sustaining Hyōgo’s Wagyu culture.
While cuts like sirloin and ribeye are popular, the true allure of Wagyu lies in its diverse range of parts. From melt-in-your-mouth textures to flavorful lean cuts and rare, aromatic cuts, Shikata’s artisans maximize the potential of each part. Discover a whole new side of Wagyu, far beyond the familiar cuts.
Shikata’s craftsmanship doesn’t rely solely on experience or intuition. Their refined skills align closely with scientific indicators. For instance, they can assess fat melting points (30–35°C) and oleic acid content (over 55%) through visual inspection, touch, and aroma. Even by modern grading standards (marbling, color, texture), beef selected by Shikata’s artisans consistently receives high evaluations. This harmony of intuition and science is what supports the exceptional quality of Shikata Wagyu.
The traditional skills and discerning eye of Shikata have given rise to two premium Wagyu brands. Established in 2011, “Shikata Beef” features carefully selected Wagyu by seasoned artisans. “Kakogawa Wagyu” is a unified brand representing high-quality beef raised throughout the Kakogawa region, including Shikata. Both brands, backed by over 150 years of history and technique, are highly regarded domestically and internationally.
As times change, Wagyu continues to evolve. From culinary techniques and cuts to rare parts and aged meats, its expressions diversify, garnering attention in overseas markets and inbound tourism. Shikata, with its 150-year history as a “town of meat,” is home to generations of meat artisans. I, too, was born into a family of butchers spanning three generations, inheriting the trade from my grandfather. From a young age, I’ve been immersed in the world of meat, where the butcher’s life is not just a job but a way of living. In this town, many artisans have inherited techniques and philosophies passed down through generations. While each possesses unique skills and passions, they all share a common commitment: to deliver authentic meat with integrity. From this town, where artisans uphold their craft with pride, we confidently present the “Shikata Wagyu METHOD.” Our initiative aims to convey the unchanging essence of quality meat amidst evolving times. We take pride in delivering the true essence of Wagyu, shaped by generations of craftsmanship.
Yuichiro Hirai
President, KAKOGAWA CENTRAL LIVESTOCK RECEIPT CO.,LTD.
“Where there’s a smile, there’s meat!” Ōura Meat operates its own meat wholesale business, cutting plant (carcass processing), and butcher shops—all under one roof. This integrated system ensures safety and quality from production to your table. We remain committed to delivering even better, more affordable meat without compromise.
“Meat has a gravitational pull—good meat enriches life.” Wagyu Urai, based in Kakogawa City, Hyōgo, specializes in premium female Black Wagyu beef. We purchase whole carcasses selected through strict in-house standards and process them using a blend of traditional craftsmanship and modern technology.
Driven by a desire to deliver truly good products and services, Shiwase handles everything in-house—from additive-free livestock farming to processing and sales.
Founded eight years ago, Zuikō operates a wholesale meat business in Shikata Town. Though small, we are fueled by a strong passion to revitalize our community. With the support of many, our team continues to grow and strives to give back to Shikata.
We specialize in carcass cutting and trimming. Each carcass is carefully inspected, cut for optimal flavor, and tailored by part. In addition to processing, we also engage in beef wholesale and retail, offering flexible solutions for diverse needs.
“Serving the best meat in the best condition.” Shikata-tei is a butcher shop operated by a wholesaler with its own farm and processing center. Only meat selected by our JAS-certified owner is sold. With years of experience in Halal-certified Wagyu, we work closely with the Kyoto Halal Council to provide certification and compliant processing. We proudly serve customers across Asia and the Middle East with trusted service and expertise.
We ensure a stable, safe, and delicious supply of beef—including Shikata and Kobe beef—through fair and transparent carcass trading. We also operate a global e-commerce outlet on Alibaba.com, actively exporting to Vietnam, Thailand, Macau, and Myanmar, with plans for expansion.
We promise to deliver delicious, safe beef at fair prices, grounded in sincerity, honesty, and security. Our motivation is to bring more smiles through our products. With that spirit, we developed “Shinki 21 Premium,” a true aged beef experience, and the bold, boundary-pushing Black Wagyu brand “Daikoku Chigyu.” Always sincere. Always trustworthy.
From farm to table, our integrated supply system ensures quality Kobe beef reaches customers across Japan. Our Kobe beef is lovingly raised at our own Hirai Ranch. In partnership with Taishō Co., Ltd., we carefully age crossbred female cattle raised by contracted farms to create “Kakogawa Aged Beef,” known for its gentle richness—especially popular with female customers.
For other producers and organizations not listed on this page, please visit our official portal: Meat Town Kakogawa
Link to external site
From Shikata, Kakogawa City, Hyōgo—to the world. Shikata Wagyu Method welcomes inquiries from individuals, businesses, and media.
Please visit the official Meat Town Kakogawa website for the latest updates on Shikata beef sales.
Meat Town KakogawaFor general inquiries, please reach out. Our staff will get back to you shortly.
Contact FormFind detailed information about participating sellers via the external directory.
Meat Town KakogawaWe actively welcome press coverage and media collaboration. Please feel free to reach out.
Contact FormOur achievements and announcements are regularly updated on the official council website.
JAPAN BEEF CITY PROMOTION ASSOCIATION Website