お肉の新しい魅力を岩手から|岩手短角和牛は肉のふがね

Protecting Iwate Shorthorn Wagyu Beef​

Iwate Shorthorn Wagyu Beef

The Japanese Shorthorn is a rare breed that accounts for less than one percent of all Wagyu cattle.

The most distinctive feature of Iwate Shorthorn Wagyu is the method of raising cattle in a relaxed natural cycle. The most important characteristic of Iwate Shorthorn Wagyu is the method of raising cattle in a relaxed natural cycle. Calves born in the barn in early spring grow up drinking milk from their mothers, and when the fresh green season arrives, mothers and calves are released into the mountain pastures together. This pastoral scene, known as “mountain climbing,” has been passed down unchanged for hundreds of years. The cows happily run around in the vast meadows, their hair shiny and full of life.

In summer, when the mountains are covered with fog caused by the cool northeasterly “Yamase” winds that blow over Iwate, nutritious grass grows well. Cattle that do not like the heat are soothed by the cool breezes and eat enough fresh green grass to grow healthy, lean meat.
The season for this meat is spring. Since the calving season falls in spring, the shipping season begins two years later. Beef in season is characterized by its fine flavor and fresh lean meat.

Ark of Taste

The Japanese Shorthorn is deeply connected to the region’s unique history, culture, and lifestyle,
The Slow Food Association, a non-profit organization headquartered in Italy, has certified the Japanese Shorthorn as an “Ark of Taste,” also known as a World Heritage Site for food.
The Slow Food Association, a non-profit organization headquartered in Italy, has recognized the Japanese Shorthorn as an “Ark of Taste.

Iwate Shorthorn Wagyu Beef offers a direct taste of the mellow flavor of lean meat.

In particular, the sirloin, with its bright red meat and natural sinew, is full of deep richness as you chew it, and you can feel the original flavor of the material. Compared to the marbled meat of Kuroge Wagyu, it has a higher percentage of lean meat and is rich in protein. It is rich in various amino acids such as inosinic acid and glutamic acid, which are the components of umami. The deep flavor with a long-lasting aftertaste of clear deliciousness is highly appreciated by French and Italian chefs who prefer red meat.

As a specialty store of Iwate Shorthorn Wagyu beef, and in order to continue to protect the pastureland where Iwate Shorthorn Wagyu beef is raised, Niku no Fugane is working with reliable feedlot farmers to promote Iwate Shorthorn Wagyu beef.