Our Philosophy
True Wagyu Corporation
We believe sustainability means responsibility
to animals,
to people,
and to our future.
For nearly 1,200 years, from 675 to 1875, eating meat was largely forbidden in Japan due to Buddhist beliefs and the idea that taking animal life was spiritually impure.
During this time, cattle were not raised for meat. They were working animals, and after death, their hides were used for tools such as drums—not for food.
In 1868, Japan began to modernize, and in 1872, the Emperor publicly ate beef. This marked the official start of beef consumption in Japan.
Even so, Japanese people did not immediately accept eating meat. The influence of those 1,200 years remained strong.
After World War II, American culture spread throughout Japan, and meat finally became common in everyday life.
However, the act of slaughtering animals continued to feel uncomfortable for many people.
Although demand for meat grew quickly, the people who worked in slaughterhouses and farms were often socially undervalued—a reality that still affects the industry today.
We come from this background.
Like many Japanese people, we carry a deep discomfort with taking animal life.
At the same time, our work depends on it.
This contradiction is something we face honestly, every day.
Because of this, we believe in a simple but powerful idea:
If we are going to take a life, we must honor it by creating the greatest possible value from it.
That means using every part of the animal, wasting nothing, and preparing each cut with care.
It means raising cattle properly, handling them responsibly, and bringing joy to as many people as possible through food.
For us, producing beef is not just about efficiency or profit.
It is about respect, gratitude, and responsibility.
By connecting everything—from breeding and biotechnology to butchery and food—we believe this is the best way to return our thanks to the animal that gave its life.
At the same time, we are looking far into the future.
Our goal is to build a livestock industry that will still exist 100 years from now, through sustainable Wagyu breeding and responsible production.
This philosophy guides everything we do.