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Meat Sommelier. Wagyu Meister

Japan

Kansai

Mie

Iga beef

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Japanese Black

Fullblood

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Iga Beef gained nationwide recognition starting in 1905 (Meiji 38) when Seisaburo Kanaya first shipped beef cattle from Iga to Tokyo, laying the foundation for the current reputation of Iga Beef. From the early Showa period through the 1940s, Iga’s climate and abundant water made it an ideal region for raising beef cattle. During this time, Iga cattle were often shipped to areas like Matsusaka and Omi, and it is said that a significant portion of Omi Beef originated from Iga cattle. Iga Beef specifically refers to virgin female black-haired Wagyu raised in Iga City and Nabari City. Approximately 2,400 cattle are raised by about 30 members of the Iga Beef Production Promotion Association, with around 1,300 heads shipped annually. About 80% of these are sold in certified butcher shops by the Iga Beef Production Promotion Association.
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