11 / 12 Not just delicious — Miyazaki Wagyu offers a high degree of safet y To ensure the highest possible degree of safety, the plants that process Miyazaki Wagyu follow exacting quality standards. The plants are certified in international food safety standard ISO , which enhances their ability to practice HACCP (hazard analysis and critical control points). The plants are periodically audited to minimise risks pertaining to E. coli (including O- ), Salmonella, S. aureus and other bacteria. The plants also test the caesium concentration of all Miyazaki Wagyu cattle. Further, before processing, the plants subject all cattle to a physical examination that includes palpation and auscultation to detect any abnormalities. After processing, the head, organs and dressed carcass are also thoroughly inspected. The brain, spinal cord and a portion of the ileum are treated as SRM (specified risk material) that can harbour BSE prions and are therefore removed and discarded. Moreover, to help prevent the spread of BSE, the use of meat and bone meal in the feed of Miyazaki Wagyu is strictly prohibited. All Miyazaki Wagyu cattle are given individual identification numbers whom and where it was raised. https://miyazakibeef.ja-miyazaki.jp/MGCWEB/mgf4000
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