Hiroshima has a long-standing tradition of raising Tsuru cattle, a wagyu breed passed down through generations in the Chugoku Mountains. This superior lineage and its excellent qualities have been carefully preserved by experienced farmers who ensure the continued quality of the breed. "Hiroshima Wagyu" is held to strict standards, requiring that the cattle be fattened in Hiroshima Prefecture for the longest duration. The designation applies only to Japanese Black cattle that are either castrated steers or unbred heifers. The unbred cows are especially prized for their tender muscles, which result in low-melting-point fat that creates a rich sweetness as it melts in your mouth. This makes Hiroshima Wagyu an ideal choice for those who prefer softer, more tender meat. Raised in a tranquil environment surrounded by rich nature, gentle weather, and pure spring water from the Chugoku Mountains, Hiroshima Wagyu develops its unique qualities over time, offering a flavorful and luxurious dining experience.