“We’re constantly evolving and growing.
I learn something new at work every day.”
Marika’s meat story started from part time job at beef bistro.
She was a college student when she touched and cut beef for the first time and it didn’t take time for her to step in the butchery world.
Tsukiji Market is her 1st working place as a butcher and she cut, showed and explained how Japanese wagyu can be used and tasted to foreign tourists every day.
Now she works at Wagyu Master Meat Center in Himeji city and cut wagyu which is exported to the world. Also she visits many farms on days off to tell more precise information about how wagyu cattle is treated and raised to the world.