近江牛味の魅力
The highest peak of beef omi-beef
The cow of the Tajima system by which the Omi cow bred in the rich nature represented in Lake Biwa was used from the first for farming is the root. The Omi cow cherished with the feed in which pellucid water and nutritional balance were considered has a high marbled degree. In the feature, the softness of a characteristic scent and meat has obtained high evaluation from many people.
Meat is fine and soft. It is said that it is so delicious that it is fine, and the fine thing of the Omi cow is the feature. Meat is fine and soft. meberi/mizuhiki The weight of a cow does not decrease during transportation. The quantity of the meat by moisture evaporation does not decrease. Beautiful "Sasi" does not disappear. Meat and fat are needed and mixture is called "Sasi." Sasi" fine on the whole goes into the Omi beef Fat with peculiar stickiness. Good fat is glossy and moderately sticky.
How to taste the Omi beef
sukiyaki
Since meat itself is delicious, it is light-seasoned and can have.
steak
A characteristic scent and softness are exceptional. Mellow flavor spreads to the limit of a mouth.
shabushabu
He is surprised at the softness of meat.
yakiniku
It burns lightly simply. It is popular with especially a woman.