Shimane Wagyu Beef

Shimane has long been known as a fine producer of wagyu, raising many cattle whose bloodlines laid the foundation for famous brand beef across the country. Carefully fattened amid the rich mountain nature and pure water of Okuizumo and other areas, Shimane wagyu boasts fine marbling and a melting, deep savoriness.

Highlights

The Okuizumo area is a land where cattle raising took root alongside the history of tatara iron making. In the old days cattle carried the iron sand and materials used in smelting, and that tradition became the groundwork for raising fine wagyu. Enjoyed as sukiyaki or shabu shabu, the sweetness of the quality fat and the savoriness of the meat spread gently through the mouth. It can also be enjoyed in a variety of dishes such as steak and seared sushi.

Enjoying the Seasons

Shimane wagyu can be enjoyed all year, but in the cold season a warm sukiyaki or shabu shabu tastes especially good. In summer a light seared preparation or a dish that highlights the lean meat is also recommended. Paired with fresh local vegetables, it lets you fully savor the bounty of Shimane.

Access and Basic Information

Shimane wagyu can be enjoyed at grilled meat restaurants, dining establishments, and butcher shops around the prefecture. The Okuizumo area is reachable by lines such as the JR Kisuki Line, and roadside stations and direct sales outlets sometimes sell local beef. It is also served at eateries in Matsue and Izumo, making it an easy specialty to work into a travel meal.

A Quick Tip

Well marbled Shimane wagyu is best cooked just briefly, which draws out the sweetness of the fat to the fullest. For sukiyaki, dip it in egg for a mellow taste, and for shabu shabu, ponzu keeps it light. Comparing different cuts is also an enjoyable experience.