Iwate Shorthorn Wagyu

Raised from the coast into the mountain valleys of Iwate, Iwate shorthorn wagyu is a beef that lets you fully enjoy the savor of lean meat. It is brought up healthily by a traditional method in which the cattle graze on mountain pastures in summer and spend winter down in the village. Cattle that have moved freely develop firm, tight lean meat, and its deep, natural flavor spreads the more you chew. Rich and satisfying without relying on fat, it draws many admirers.

Highlights

The greatest appeal of Iwate shorthorn wagyu is the hearty bite of its lean meat and the savoriness that pours out of it. In contrast to marbling focused wagyu, the flavor of the meat opens up the more you chew, with a moreish quality that lingers. As a steak or grilled, you can fully enjoy the fragrance and satisfaction unique to lean beef. It also suits roast beef and stewed dishes, and slow cooking makes its savoriness stand out all the more.

Enjoying the Seasons

Raised by grazing, Iwate shorthorn wagyu is beef that lives with the turning of the seasons. Cattle that build strength on the summer hills are said to deepen in flavor from autumn into winter. In the cold season, enjoy it in a stew or sukiyaki for a warm and deeply savory dish. In warmer months, a lean steak or grilled beef offers a lighter, refreshing kind of savoriness.

Access and Basic Information

Iwate shorthorn wagyu can be enjoyed at eateries in the northern and coastal parts of the prefecture, starting with Kuji. Many shops in these production areas serve fresh lean cuts, so it is well worth the trip. Because the number of shops that handle it can be limited, checking ahead will make sure you get to taste it.

A Quick Tip

To savor the flavor of the lean meat, take care not to overcook it. Cooking a steak to about medium rare brings out the tenderness and aroma of the meat best. First try it with simple salt or wasabi to enjoy the bold, natural taste of the beef itself.