Yonezawa Beef (A regional brand of Japanese wagyu)
Yonezawa Beef, a celebrated wagyu brand with a history spanning more than 100 years

About Yonezawa Beef (A regional brand of Japanese wagyu)

Raised in the Okitama region of Yamagata Prefecture, Yonezawa Beef is known as one of Japan’s three great wagyu brands. Its history spans more than 100 years. During the Meiji period, British teacher Charles Henry Dallas is said to have been so impressed by the taste of beef in Yonezawa that he took some back to Yokohama, helping introduce Yonezawa Beef to a wider audience.

Yonezawa Beef is distinguished by its fine marbling and high-quality fat. Yamagata Prefecture’s pronounced seasonal temperature variations help produce firm-textured meat and sweet-tasting fat. The cold winter weather is said to enhance the quality of the fat, giving the beef a melt-in-your-mouth texture.

The beef comes from uncalved female Japanese Black cattle, which are raised for at least 33 months. This extended fattening period gives the meat its rich flavor and tender texture, as well as the deep umami characteristic of Yonezawa Beef.

Yonezawa Beef can be enjoyed in a variety of dishes, including sukiyaki, shabu-shabu, and steak. In sukiyaki, the meat’s sweetness is further enhanced as it combines with the warishita broth. Yonezawa Beef also pairs exceptionally well with sake, which complements its rich flavor for a memorable dining experience.

This premium wagyu brings a special touch to celebratory meals and offers a taste of the rich nature and culture of Yonezawa.

Related videos

Reviews