Wagyu beef raised in the ninja village
“Iga beef” refers to heifer (young female cattle) of the Japanese Black cattle breed raised in the Iga region, known as the homeland of ninjas, and has not yet calved.
Due to the advanced feeding techniques of approximately 30 selected producers, the pristine water of the Iga region, and the unique temperature differences in the basin, high-quality beef cattle are raised, allowing the original richness and flavor of beef to spread throughout the mouth.
Iga beef, which has been beloved by locals for generations, remains a highly prized brand of beef, with approximately 80% of it still consumed locally, reflecting its rare value.
Iga beef is characterized by its deliciousness of lean meat, where you can experience the richness of its lean flavor along with a moderate sweetness of fat and a rich aroma.
In addition, there is a track record of exporting other items such as Japanese Black cattle, frozen seafood (oysters, squid), frozen croquettes, frozen udon noodles, ramen soup, dressings, and flour for confectionery use.
Main Export Destinations
The main export destinations include Taiwan, Hong Kong, Macau, and Singapore.
Characteristics of Iga Beef
How Do Iga Beef and Matsusaka Beef Differ?
Iga Beef and Matsusaka Beef are both branded beef from Mie Prefecture,
but each has its own distinct characteristics.
Here, we will introduce the differences between Matsusaka Beef and Iga Beef.
| Iga Beef | Matsusaka Beef | |
|---|---|---|
| breed | Black Wagyu | Black Wagyu |
| subject cattle | heifer | heifer |
| fattening period | Only virgin heifers born from Tajima cattle sires and raised in Miyazaki Prefecture, fattened in the Iga region (Iga City, Nabari City) for a period of at least 12 months, with Iga being the longest and final fattening location. | In addition to Tajima cattle, calves are purchased from various regions across the country, with the fattening period in the Matsusaka beef production area (the former 22 cities and towns in Mie Prefecture) being the longest and final. |
| Other conditions | Raised by members of the Iga Beef Cattle Production Promotion Council. | Registered in the Matsusaka Beef individual identification number system. |
| Annual shipment quantity | Out of approximately 1,300 head, about 1,000 head of cattle are consumed locally. | Out of approximately 7,000 head, about 3,000 head are shipped to Tokyo. |
| Maintaining quality | The regulations for raising cattle in Iga are quite strict and limited, ensuring stable quality. | While the place of birth is not a factor, high quality is achieved through advanced techniques and expertise in fattening. |
| Taste | It is characterized by the tenderness of lean meat and a strong umami flavor, with a light sweetness, making it suitable for yakiniku (grilled meat) and steak. | It is characterized by fine marbling, with a high fat content and rich, sweet flavor, making it suitable for sukiyaki and shabu-shabu. |
The flavor of Iga beef surpasses that of the three major Japanese beef brands with its rich aroma, richness, and melt-in-your-mouth tenderness. It boasts a well-balanced ratio of lean meat to fat, offering a deep richness in the lean meat itself without relying solely on the flavor of the fat.