Yonezawa Beef

Yonezawa Beef introduction

Yonezawa Beef (米沢牛, Yonezawa gyu) is a renowned wagyu variety nurtured in the Okitama region of Yamagata Prefecture. As one of Japan's top three wagyu brands, it boasts a rich history spanning more than a century. Its fame began in the Meiji era when an English teacher, Charles Henry Dallas, discovered its exquisite flavor in Yonezawa and introduced it to Yokohama. The hallmark of Yonezawa Beef is its delicate marbling and high-quality fat. The region's harsh climate, with significant temperature fluctuations, ensures firm, flavorful meat while imparting a subtle sweetness to the fat. The frigid winter air, in particular, enhances the fat's quality, creating a melt-in-your-mouth texture. Primarily produced from unbred Japanese Black heifers raised for a minimum of 33 months, Yonezawa Beef owes its rich taste and tender texture to this lengthy fattening process, which unlocks its signature deep umami flavor. This luxurious wagyu can be enjoyed in various dishes like sukiyaki, shabu-shabu, and steaks. Sukiyaki, where thin slices of Yonezawa Beef blend with a rich soy-based sauce, is especially popular as it accentuates the beef’s natural sweetness. Pairing Yonezawa Beef with Japanese sake elevates its flavor even further, offering a truly indulgent dining experience. More than just a culinary delight, Yonezawa Beef enriches special occasions, beautifully reflecting the nurturing nature and cultural essence of Yonezawa itself.

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Other information

• NameYonezawa Beef
• Area Yamagata
• Kind of food Nabe dish

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