Wagyu 101

Why Hyogo Prefecture Wagyu Should Be on Your Must-Try List

By Nicholas Fiorentino

If you're a meat lover, you might have heard about the legendary Japanese Wagyu beef. It is famous for its tender texture, buttery flavor, and high marbling. And if you're looking for the crème de la crème of Wagyu, you should definitely put Hyogo Prefecture Wagyu on your must-try list. In this article, we'll delve into the history, quality, and exclusivity of Hyogo Prefecture Wagyu. And give you some tips on how to cook it to perfection.

What is Japanese A5 Wagyu Hyogo?

First, let's clarify what Hyogo Wagyu is. Hyogo Wagyu is a type of Wagyu beef that's raised in Hyogo Prefecture, located in western Japan. It's also known as Tajima beef, as it comes from a specific breed of Japanese Black cattle called Tajima. Hyogo Wagyu is graded according to its marbling, texture, and color, on a scale of 1 to 5, with 5 being the highest grade. A5 is the top grade, which means it has a high degree of marbling and is extremely tender and flavorful.

Why is Hyōgo Prefecture the most exclusive beef in the world?

Hyogo Wagyu is considered the most exclusive beef in the world for several reasons. First, the region's natural environment provides optimal conditions for raising cattle. Hyogo Prefecture is surrounded by mountains, which provide shelter from harsh weather conditions, and it has abundant rainfall and fertile soil, which create rich pastures for the cattle to graze on.

Second, Hyogo Wagyu is raised according to strict regulations and standards. The cattle are raised in a stress-free environment, fed a high-quality diet, and given plenty of space to roam around. The result is meat that's not only delicious but also ethical and sustainable.

Third, Hyogo Wagyu is extremely rare and expensive. Only a small percentage of Tajima cattle can be graded as A5, and most of them are consumed domestically in Japan. Hyogo Prefecture Wagyu is so exclusive that it's often served in small portions, and it's considered a luxury item even in Japan.

How to Cook Hyogo Wagyu Steak

If you're lucky enough to get your hands on some Hyogo Wagyu steak, you'll want to cook it with care to get the best results. Here are some tips on how to cook Hyogo Wagyu steak:

  1. Let the steak come to room temperature before cooking. This will help it cook evenly.

  2. Don't overseason the steak. Hyogo Wagyu has a rich, buttery flavor, so all you need is a sprinkle of salt and pepper.

  3. Use a cast-iron skillet or a grill pan to cook the steak. Heat the skillet over high heat and add a bit of oil.

  4. Cook the steak for about 2-3 minutes on each side, depending on how thick the steak is. Don't flip the steak too often, as this can cause it to lose its juices.

  5. Let the steak rest for a few minutes before slicing it. This will allow the juices to redistribute and make the steak even more tender and flavorful.

Hyogo Prefecture Wagyu is a true delicacy that's worth seeking out if you're a meat lover. Its exclusivity, quality, and flavor make it one of the most sought-after beef in the world. And with a bit of care and attention, you can cook Hyogo Wagyu steak to perfection and savor every bite. So, next time you're looking for a special meal, consider trying Hyogo Wagyu and see why it's a must-try. 

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