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Ito Ranch (伊藤牧場) is a Matsusaka beef farm located near the city of Tsu, Mie Prefecture, Japan, dedicated to raising kuroge wagyū or Japanese Black beef. Founded in 1953, as of 2024 it is owned by Hiroki Ito (伊藤浩基), and is claimed by the country's meat industry, [1] and by the specialized foreign press, to be the farm that produces the best meat in Japan, and the world.
In the Azuchi–Momoyama period, Takayama Ukon, who was associated with Ōmi Province, treated the warlords to beef. [1] In the Edo period, miso-marinated beef was sold and presented to the Tokugawa shogunate as a sustaining medicine by the Hikone Domain. [2] In 1880s, Ōmi beef was sold as "Kobe beef" because it was shipped to Tokyo via Kobe Port.
Matsusaka beef as a topping on gyūdon. The cows take roughly three years to mature. [2] In order for the meat to be sold under the Matsusaka name, it must meet strict standards. [2] Only virgin female cows can be sold as Matsusaka beef and all calves must be of a breed registered by the Matsusaka Beef Management System. [2]
ShutterstockThe origin of Wagyu beef is a story fit for a foodie fairy tale. Once upon a time, in a faraway land (Japan, to be exact), impassioned ranchers began the tradition of milk-feeding ...
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These gourmet steaks are beloved for their rich flavor and tender texture, and you'll find them in stock at Costco warehouses.
Wagyu beef, especially Japanese black beef, is known to have a unique sweet aroma called "Wagyu beef aroma," which is thought to be caused by complex compounds such as lactones. [71] Lactones, which are also found in peaches and coconuts, are more abundant in Wagyu beef, and their aroma increases when the beef is heated.
Kobe beef meal served in a steakhouse in Kobe Kobe beef. Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. [1]