Yonezawa
Wagyu
What is Yonezawa Wagyu
Yonezawa Wagyu, a rare type of Japanese beef, is highly regarded in Japan today and is considered one of the 3 great Wagyu cattles of Japan. Standing along side with Kobe and Matsasuka wagyu.
A Yonezawa Wagyu breeder generally raises around 70 heads of cattle. Raising more would make it impossible to watch each one. Breeders are particularly careful about the cattle's feed.
They grow rice and harvest straw in their paddy fields. In addition to straw, they give bran, corn, soybeans, barley and other high-quality feed to their cattle. Breeders also add rice bran in an effort to add sweetness to the fat.
Flavour Profile
Yonezawa Wagyu cattle are carefully raised over a long period of time. The meat is characterized by fine marbling with a texture that melts in your mouth. The fine fat, which makes the meat melt at a low temperature, is characteristic of Yonezawa Wagyu’s tastiness.
It has a more pronounced beefy taste compared to extremely fatty wagyu like Kobe beef, where the marbling can dominate the flavor.
The fat is evenly distributed and melts in your mouth, but doesn't overpower the overall flavor profile, resulting in a beautiful balance.
Yonezawa beef retains a hearty, almost gamey beefiness while still offering the luxurious marbled texture that defines great wagyu.
Floral aftertaste that is unique to Yonezawa beef.
The criteria for Yonezawa Gyu certification are
1. The breeder lives in one of the three cities or five towns of Okitama Yamagata, is certified by the Yonezawa Beef Brand Promotion Council, and has a registered barn with the longest breeding period.
2. The type of beef cattle is a Japanese Black heifer.
3. Carcasses must be listed on the Yonezawa Beef Carcass Market or the Tokyo Meat Central Wholesale Market, or slaughtered at the Yonezawa Meat Center and rated by the Japan Meat Rating Association.
However, items that are exhibited on behalf of the district at a co-promotion society, co-sponsorship society, or study group approved by the chairman of the Yonezawa Beef Brand Promotion Council also qualify.
4. Cattle must be 32 months old or older, be in excellent condition, and have meat and fat quality of Grade 3 or higher as defined by the Japan Meat Grading Association.
(Source: Yonezawa Beef Brand Promotion Council “Definition of Yonezawa Beef”)
Three thousand heads' worth of Yonezawa Wagyu is produced annually. It is a rare type of Japanese beef and has been highly regarded in Japan for more than a century.
Only local beef that satisfies the rigorous standards can receive a Yonezawa Gyu certificate, Which includes a GI mark.
GI Protected
