MAJIME FOOD
和牛を、科学する。
Let the Pride of Japan
Bloom on Chinese Soil
From breeding-stock selection, feed design and herd management to chilled Wagyu wholesale, koji fermentation and aging, sous-vide, prepared dishes (sozai) and pet food — Majime Food runs a single strain of koji mold (Aspergillus oryzae) through six business areas to create traceable premium beef for the Chinese market.
- Japanese · Yakiniku · Sushi
- Western · Steakhouses · Hotels
- Chinese · Hot Pot · Private Kitchens
- Bento · Delivery · Retail / E-commerce
- Ranches · Feed Companies
- Pet Food Brands
Business Areas
From upstream breeding technology to a dish on the table. The numbers follow the order of the value chain — each area is the raw material for the next.
AI Analysis · Herd Management · Feed Design · Premix
After blood sampling, AI quantitative evaluation assesses seven carcass quality indicators, moving the evaluation point forward by about 18 months; on this basis we design koji-mold fermented feed and an in-house premix, and transfer herd management technology to partner farms.
Chilled Wagyu Wholesale
About 100 head of Wagyu processed each week, chilled at 0–4℃ throughout and never frozen, supplied to Japanese, Western and Chinese restaurants. Chilled is the mainstream form for premium beef in Japan and overseas.
Koji Fermentation & Aging
21-day koji-mold aging. Its lineage traces back to the Ming-dynasty Bencao Gangmu and the Edo-period Hikone Domain's miso-cured beef "Hanpongan" — a three-hundred-year-old thread reconstructed with modern methods.
Sous-vide
Precise temperature control and slow cooking; open the pack and slice, with zero chef labor. The SASHIMEAT PRIME × DAILY dual-track lineup: one product covering 5 major segments, 24 hours a day.
Prepared Dishes (Sozai)
Japanese-style side dishes such as shigure-ni, tsukudani, kinpira and croquettes — simply reheat and serve. Bringing our upstream meat-quality advantage to bento boxes and everyday tables.
Pet Business · WAGYU LAB
Food standards shared by people and their dogs — bringing the nutrition of the same Wagyu to the pet's bowl. Six functional formulas.
koji awakens the meat
"Koji Beef is Wagyu raised on feed fermented with koji mold (Aspergillus oryzae), the same strain used for Japanese sake — light on the palate, clean and never heavy, melting in the mouth. Kept chilled at 0–4℃ throughout, never frozen."
One strain of koji mold runs through the entire chain — the koji in the feed and the koji in the aging come from the same mold.Brand Story →
- 01Raised on KojiKoji-Fermented Feed
Feed fermented with the same koji mold used for sake — the cattle encounter koji from their very first feed.
- 02Nurtured from WithinHealthy Fattening
Fattened at partner farms in Shandong, lowering the feed conversion ratio and boosting antioxidant capacity.
- 03AI AnalysisScientific Verification
Blood sampling at 12 months; AI quantitatively evaluates seven carcass quality indicators.
- 04Finished with KojiKoji-Aroma Aging
Aged 21 days with the same koji strain — umami and koji aroma carried through from feed to finish.
- 05Into Chilled CutsKoji Beef Cuts
Cut and chilled at 0–4℃, with around 100 head per week supplied directly to food service.
Farm scale figures reflect the current status of our partner demonstration farm in Gaoqing, Shandong; for formal business, the latest verified data shall prevail.
Why Majime Food
Wagyu, Quantified
Blood sampling at 12 months and AI scoring of seven carcass quality indicators turn "good meat" from intuition into predictable data — we know what the meat will become while the animal is still alive.
One Koji, the Whole Chain
The koji in the feed and the koji in the aging room are the same strain: from feed design, fattening and chilled fabrication to aging, sous-vide, prepared dishes and pet food, six domains link end to end under our own control.
Japanese Standards, Made in China
Japanese Wagyu breeding philosophy and fabrication standards, implemented at our partner ranch in Shandong and our Shanghai studio; a Meat Meister Grade 1 representative personally oversees quality, with a steady supply of about 100 head per week.
How We Work Together
- 01Inquiry
Tell us your business type, volume and cut requirements by email or WeChat.
- 02Samples
We arrange chilled or sous-vide samples with specifications and suggested uses.
- 03Trial · Customization
Cuts, specifications and packaging adjusted to your channel; OEM supported.
- 04Regular Supply
Monthly planned orders plus urgent top-ups, delivered by SF Express cold chain.