We are conscientious about the production and source of our ingredients

We are conscientious about many things at Biidoro.

Kobe Beef, beloved all over the world

It is a common misunderstanding that meat produced in Kobe is all from Kobe cattle. In fact, only authorized stock farmers of Hyogo breed and raise Tajima calves to about nine months old, after which they are sent to certified fattening farms for 24 to 32 months and are raised into Tajima cattle. Among them, only those which meet a fixed standard are called Kobe cattle. That meat which has met these high standards, without equal in quality is famous not only in Japan, but around the world as “Kobe Beef”.

Science proves the deliciousness of Kobe beef
~Top class in oleic acid content on the taste index~