U.S. Beef in Japan

U.S. Beef in Japan

Beef may be enjoyed around the world, but the cuts, preparation methods and dining traditions can vary from country to country. 

NDBC Ex-Officio Travis Maddock traveled to Japan with the U.S. Meat Export Federation (USMEF) Heartland Team to gain a firsthand look at the Japanese beef market and how U.S. beef is prepared, sold and used by consumers and foodservice operators. Maddock visited a culinary school, retail grocery store, beef tongue processing facility and other food and beef industry locations in Tokyo and Sendai. 

One of the more distinctive parts of Japan’s beef market is its use of cuts that may be less common on American dinner tables. Beef tongue is a popular menu item in Japan, and Maddock visited Hanew Foods in Sendai to see how beef tongue is processed and prepared for the Japanese market. Other cuts, including short plate, skirts and hanging tenders, are also commonly used in Japanese foodservice. 

Yakiniku is one example of how these cuts are used. This Japanese style of dining features bite-sized pieces of meat grilled at the table, creating demand for a variety of beef cuts. 

Retail provided another look at how U.S. beef reaches Japanese consumers. At an Ito Yokado grocery store in Tokyo, Maddock viewed beef offerings in the retail case and saw how cuts are presented to shoppers. 

Japan relies on imports for approximately 60% of its beef consumption, making it an important international market for U.S. beef. In 2025, Japan imported 216,575 metric tons of beef from the United States, with U.S. beef accounting for 37% of Japan’s total beef imports. The United States held a 71% market share of Japan’s short plate imports in 2025, along with a 73% market share for chilled tongues and a 58% market share for chilled outside skirts and hanging tenders. Most U.S. beef is sold through foodservice, where these cuts are used in restaurants and other foodservice applications.