Omi Beef

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Home > About Omi Beef > Japanese Beef

The Origins of Omi Beef Shiga

Raising cattle carefully using special methods produces a delicious flavor that is irresistible.

What is the meaning of “A5 rank”?

The meat-rating system consists of 15 types of rankings as determined by the Japan Meat Grading Association. These ratings indicate the rank of the “yield grade,” or the proportion of edible meat obtained from one head of cattle, using A to C alphabet letters, and the “meat tenderness grade,” using numbers 1 to 5. First of all, for “meat tenderness grade,” the Beef Marbling Standard (BMS) determines the rating based on how much marbling is present in meat. The greater the degree of marbling the closer the ranking moves up toward 5. There is also the Beef Fat Standard (BFS) that determines the rating by the color of fat. The highest grade has glossy white to deep cream colored fat. The Beef Color Standard (BCF) determines the rating in accordance with the color of the red meat. The final standard is “Firmness and Texture” and the ratings for this standard are determined by the naked eye and touch.

Omi Beef producers work to achieve the top A5 grade, but all wagyu is exceptionally tender and is delicious regardless of the grade.

rating

What are the differences between wagyu and
domestically produced beef?

First of all, domestically produced beef refers to all cattle raised in Japan regardless of the breed. Among these, wagyu refers to four breeds, namely, Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu), Japanese Shorthorn (Nihon Tankaku Washu) and Japanese Polled (Mukaku Washu). Omi Beef is Japanese Black that accounts for over 90% of wagyu raised in Japan.

Domestically produced beef are mainly the Holstein breed of male cattle.

What is the deliciousness of Japan’s wagyu?

In Japan, beef with the most marbling is regarded as the most delicious. As previously stated in the section about ratings, for the meat tenderness grade of wagyu, the ranking rises the higher the marbling (fat content) and the whiter the color of the marbling. However, just how delicious this wagyu tastes to each person depends on the individual. Additionally, the cooking methods not suitable for preparing beef might not taste delicious regardless of how high its grade.

wagyu