Yonezawa
Quality Wagyu From Japan
Where is Yonezawa
Yonezawa Wagyu cattle are raised in the Okitama area in southern Yamagata Prefecture.
Surrounded on all sides by high mountains, Oki-tama is a basin plain that is also referred to as the Oriental Arcadia.
With temperatures that vary dramatically by day and night, which is typical of a basin, Okitama richly offers the features of the four seasons, such as high temperatures and humidity in summer and heavy snow and frigidness in winter, as well as abundant natural blessings. It is the perfect place to raise Yonezawa Wagyu cattle.
Yonezawa Wagyu cattle are raised throughout a season. Taking a lot of time to carefully raise the cattle allows fat to permeate all over the flesh and ensures the savory flavor inherent in Japanese beef and its fine quality.
How is the cattle reared
The history of Yonezawa Wagyu as a meat product dates back to around 1870, when a British teacher named Charles Henry Dallas ate it. Impressed by the flavor, Mr. Dallas took one head of the local cattle with him to Yokohama when he left Yonezawa at the end of his term. His friends praised the tastiness of the meat and the popularity of Yonezawa Wagyu began to spread. After Mr. Dallas discovered its value, the production and distribution of Yonezawa Wagyu as meat grew tremendously. Around 1900, the shipment of Yonezawa Wagyu to Yokohama, the center of food culture, started and the tastiness of Yonezawa Wagyu expanded all over the country.