Takachiho Beef

In the land of myth, in the northwest of Miyazaki Prefecture, black wagyu is raised amid pure spring water and rich nature. That is Takachiho beef. Its fine marbling melts in the mouth, and within a clean finish spreads a deep savoriness. It is a supreme brand beef that Miyazaki takes pride in.

Highlights

Takachiho beef is carefully raised at designated farms in the towns of Takachiho, Hinokage, and Gokase, and only cattle graded A4 or above are permitted to bear the name, making it a rare wagyu. The famous water welling from the Sobo mountain range and the blessed local environment support its quality. The secret to how well it melts is its abundance of oleic acid, which is also rich in olive oil. It won the Prime Minister Award at the 2007 wagyu Olympics and stood at the summit again at the competition in 2022, boasting a track record truly worthy of being called the best in Japan. The annual shipment is very small, and its rarity is one of its charms.

Enjoying the Seasons

Takachiho beef can be enjoyed all year, but if you pair it with travel, a season when the cool highland climate is pleasant is recommended. Savoring the meat original flavor as steak or teppanyaki is the classic way. Yakiniku lets you compare various cuts. Enjoyed together with the mythical setting of Takachiho Gorge or the night kagura performance, the memory of the journey grows all the more vivid.

Access and Basic Information

The center of Takachiho has a JA operated specialty restaurant for Takachiho beef, where you can taste it at quality and prices unique to the production area. The meat center also allows the purchase of cut meat, welcome as a souvenir. Because Takachiho lies among the mountains, access by car is convenient.

A Quick Tip

First try the steak simply with only salt and wasabi. Taste the melting texture of the fine marbling and the mellow sweetness of the oleic rich fat with the ingredient just as it is.