What is Hiroshima Wagyu?


The beef from Kuroge Wagyu cattle raised for the longest period in Hiroshima Prefecture
is collectively called "Hiroshima Wagyu"!

History

【Hiroshima Beef】is a premium brand beef refined through the meticulous care and passion of its producers, combined with systematic breeding efforts involving the entire region. Raised in the mild climate and vast natural landscapes of northern Hiroshima Prefecture, the cattle thrive in a low-stress environment, resulting in meat with moderate firmness and well-marbled fat.

Features

As a prized product of Hiroshima, the birthplace of Wagyu, it combines the best qualities of Hiba-ushi and Jinseki-ushi and is widely cherished.
Hiroshima Beef is certified by the Hiroshima Beef Specialization Promotion Council for those meeting the following criteria.
  1. The cattle must be heifers and steers that have been raised within Hiroshima Prefecture for the longest period of time.
  2. Black-haired Japanese beef cattle that have been graded at grade 4 or higher by a certified grader of the Japan Meat Grading Association (public interest incorporated association) and are carcasses certified by the Countermeasures Council.

Meat texture and flavor

Characterized by fine muscle fibers and minimal excess fat. Its vivid red meat is marbled with delicate "sashi," blending the rich depth and full-bodied flavor unique to Wagyu into a mellow, refined taste. The beef's inherent umami, which deepens with each chew, is also a key appeal.

History

The history of Hiroshima Wagyu, the origin of modern Wagyu, began with Mōri Motonari's unification of the Chūgoku region in 1556 and the prosperity of tatara iron smelting. The strong legs and backs developed through transporting iron ore, combined with the grazing environment, laid the foundation for the later "Man-ushi" (lineage cattle).In the late Edo period, the "Iwakura Vine" breed emerged, gaining national renown as "Hiba Beef" and "Shinishi Beef" from the Meiji to Showa eras.
In 1927, during the state funeral of Emperor Taisho, it achieved the remarkable feat of being selected as the "Funeral Procession Ox" to pull the hearse, chosen for its beauty and strength.Even in recent years, its exceptional qualities remain evident, as demonstrated by winning the top prize at the National Wagyu Cattle Competition for two consecutive sessions. The brand that strongly inherits the distinguished "Hiroshima bloodline," connecting history from the unification of the Chugoku region by Lord Motonari to the creation of the superior "Iwakuwa cattle," is the Hiroshima Bloodline Wagyu "Motonari."

Features

Hiroshima Wagyu: Rich in history, tradition, and proven excellence.
Those that inherit this lineage and meet the following three criteria are certified as "Hiroshima Bloodline Wagyu Motonari."
  1. The father or mother must have Hiroshima Prefecture bloodlines.
  2. Having been raised in Hiroshima Prefecture my entire life.
  3. Meat quality must be Grade 3 or higher, and yield must be Grade B or higher.

Meat texture and flavor

The meat is characterized by fine muscle fibers and minimal excess fat. Its vivid red color and finely marbled "sashi" create a tender texture, while the elegant aroma of fat blends to produce a mellow flavor. Furthermore, the deep richness that unfolds with each chew reveals the authentic deliciousness of traditional Hiroshima Wagyu.

History

Hiroshima Prefecture has played a pioneering role in Wagyu cattle improvement since the Edo period. In particular, the bloodline of breeding bulls from Jinseki District, developed at the Hiroshima Prefectural Livestock Breeding Station established in Jinseki District during the Taisho era, became the foundation for the entire nation. The superior bloodline of the renowned bull "Toyoman," which pulled the hearse during the state funeral of Emperor Taisho in 1927, has been passed down to the modern Jinseki cattle.

Features

Raised with care in Kamiishi Highlands' crisp air, pure water, and cold climate, Kamiishi beef is called the "phantom Wagyu" due to its rarity, with only 400 heads shipped annually.
Those meeting the following criteria are certified as "Kamiishi Beef" by the Kamiishi Beef Promotion Council.
  1. Japanese Black cattle, either castrated bulls or heifers.
  2. The cattle must have been raised for the longest period in Kamiishi Highlands Town.
    However, cattle possessing the "Kamiishi bloodline" (*) are also eligible if they were born in Kamiishi Highlands Town and raised for the longest period within Hiroshima Prefecture.
  3. The beef carcass must meet the Japan Meat Grading Association's beef carcass trading standards, with a meat quality grade of 3 or higher and a yield grade of B or higher.

Meat texture and flavor

The meat features finely textured muscle fibers, with a pronounced richness in its lean flavor. Its low-melting-point fat melts in the mouth, and when grilled, it releases a milky sweetness and a rich, aromatic "Wagyu fragrance" that blossoms beautifully. The sweetness, umami, and aroma of the meat harmonize, creating a profoundly moving, premium taste experience.

History

In the late Edo period, an era without the concept of genetics, Rokubeemon Iwakura conceived the idea of creating superior cattle through planned breeding in Hiba Village, Hiroshima Prefecture. His creation of the "Iwakura-maki," Japan's oldest lineage-based cattle breed, marked the beginning of Wagyu improvement in Japan. The Hiba cattle, raised in the Hiba and Shobara regions, strongly inherited this Hiba lineage.

Features

Currently, it is raised with great care and effort by a limited number of producers, and due to its rarity, it is referred to as the "legendary brand wagyu."
Shobara City certifies Wagyu beef that meets the following standards as "Hiba Beef."
  1. The sire, the dam's sire, or the dam's dam's sire must be a Hiroshima Prefecture registered bull.
  2. Born within Shobara City and fattened for the longest period within Hiroshima Prefecture.
  3. The meat quality grade must be Grade 3 or higher.
  4. The cattle must be Japanese Black castrated bulls or heifers slaughtered at a prefectural slaughterhouse designated by the city.
  5. Possession of the "Hiba Beef Heifer Certification" issued by the Mayor of Shobara City.

Meat texture and flavor

Rich in minerals in the lean meat and abundant in oleic acid in the fat. Its low melting point creates a melt-in-your-mouth texture, boasting a unique, unparalleled flavor where the premium fat and the inherent savory richness of the lean meat harmonize exquisitely.

Delicious Stories About Hiroshima Wagyu Beef

Wagyu Olympics
Japan's Best & Two-Time Champion!

Hiroshima Wagyu achieved consecutive national championships (Japan's top prize) at the 4th (1982) and 5th (1987) National Wagyu Competitions, often called the "Olympics of Wagyu." The following year (1988), it received the Emperor's Cup, the highest honor in the livestock industry, at the National Agriculture and Fisheries Festival, cementing its reputation as Japan's premier Wagyu production region in both name and reality.


The U.S. President must have savored it!

In 2022, when U.S. President Joe Biden visited Japan, Prime Minister Fumio Kishida served him grilled Kobe beef tenderloin, which became a hot topic. I'm sure he thoroughly enjoyed the delicious meal.

First Wagyu beef in the Chugoku and Shikoku regions to receive GI (Geographical Indication) registration!

On September 9, 2019, the Ministry of Agriculture, Forestry and Fisheries registered "Hiba Beef" under the Geographical Indication Protection System (GI), marking the first such registration in Hiroshima Prefecture. This registration represents the first for Wagyu beef in the Chugoku and Shikoku regions, further solidifying its reputation as a highly trusted regional brand beef known for its safety.


bathed in glory!

The "Toyokami" and "Toyomi" cows of Kamiishi were honored with an imperial viewing at Fukuyama Castle ruins during His Imperial Highness the Crown Prince's visit to this prefecture in May 1926.On December 2, 1926, Emperor Taisho passed away. On February 7, 1927, during the imperial funeral rites, four Hiroshima cattle were granted the unprecedented honor (the first time for cattle other than Kyoto's Tamba cattle) of being commanded to pull the imperial hearse.


The best of both worlds!

Hiroshima Beef combines the finest qualities of both Hiba Beef and Jinseki Beef. This brand beef is born from the abundant love, passion, and relentless efforts of many producers.Only beef graded 4 or higher by the Japan Meat Grading Association is marketed as 【Hiroshima Beef】, guaranteeing its quality. Supported by a long history and tradition, the gentle mountain valleys of northern Hiroshima Prefecture provide a stress-free, blessed environment for the cattle. Vast pastures rich with mountain wild grasses further refine the beef into "superior quality."

Hiroshima Prefecture's "High School Beef"
takes the top prize in Japan!

Two schools from Hiroshima Prefecture participated in the 8th Wagyu Koshien hosted by JA Zen-Noh. Saijo Agricultural High School won both the Excellence Award in the "Effort Evaluation Category" for presenting their livestock management practices and the Outstanding Award in the "Carcass Evaluation Category" for competing on carcass quality. As a result, they were selected for the Grand Prize in the Overall Evaluation Category. We look forward to the future achievements of these "high school cattle farmers" who will lead the next generation.

The store information and offerings of Hiroshima Wagyu featured on this site reflect details available at the time of posting.
Actual offerings may differ from the posted information. We kindly ask that you always confirm the latest details with each store before visiting.