Definition of Hida-gyu
“Hida-gyu” (Hida Beef) is the specific name given to beef from a black-haired Japanese cattle breed, that has been raised in Gifu Prefecture for at least 14 months. Hida-gyu is required to have been confirmed and certified as Yield Score of Grade A or B by the Hida Beef Brand Promotion Conference, and have a Firmness and Texture Grade of 5, 4 or 3 as graded by the Japan Meat Grading Association.
Other Grades of Hida beef are called “Hida Wagyu” (Hida Japanese Beef).
Quality and safety of Hida-gyu
Hida-gyu, known as one of the finest quality varieties of beef, meets every standard, and is of the highest quality in marbling, luster, color, texture and smell.
The amount of marbling, the determining factor in the quality of the meat, depends on genetic factors and farming techniques.
The origin of today’s Hida-gyu brand was a farmer’s encounter with a single bull named ‘Yasufuku’ in 1981. Yasufuku is said to have had the ideal genetic makeup to produce calves with high quality meat, and that he produced 39,000 offspring in his lifetime.
Supported by superior biotechnology research and the passion of the farmers, we produce high quality, safe Hida-gyu for our customers.
Features of Hida-gyu
The unique quality of Hida-gyu is its beautiful marbling, with an intense marble patterned appearance.
Marbling appears not only on the steakes, but also on the flank, shoulder, and round. Marbled fat coats the meat when stewed with vegetables. This coating prevents the juice and the aroma from escaping the meat and maintains the tenderness of the meat.
Sirloin is a steak cut from the loin, for one of the finest steaks, with a flavor that melts in your mouth.
Other available cuts are filet steaks, as well as thinly-sliced beef for Japanese-style Sukiyaki, Shabu-shabu and Yakiniku. These are all popular ways to fully enjoy the flavor of each different cut of Hida-gyu.