Chiyagyu (Chiya beef) is a branded wagyu beef raised primarily in the Chiya district of Niimi City, Okayama Prefecture. It traces its lineage to the 'Takenotani-zuru,' a foundation bloodline of cattle developed in the 1830s by Ota Tatsugoro, a wealthy farmer in Niimi, based on cattle from the Takenotani hamlet. Because these cattle had excellent build, hardiness, and high fertility, breeding bulls from this line spread nationwide, making Chiyagyu one of the origins of Japan's wagyu cattle. Raised carefully amid the cool climate and rich natural surroundings of the Chugoku Mountains, Chiyagyu is known for fine marbling balanced well with the flavor of its lean meat, and for the refined sweetness of its fat. Chiyagyu can be enjoyed at JA-operated yakiniku restaurants and other establishments in Niimi City, and a food-touring map of the production area has also been created, making it a beloved local brand of beef passed down as a point of local pride.
Origin
The roots of Chiyagyu are said to trace back to the 1830s, when Ota Tatsugoro, a wealthy farmer in Niimi, obtained fine cattle from the Takenotani hamlet and bred them into the foundation bloodline known as 'Takenotani-zuru.' Takenotani-zuru is counted among Japan's three great foundation bloodlines and is said to be the oldest of the three. Because these cattle had excellent build, sturdy legs, fine quality, and high fertility, they were introduced as breeding bulls across the country and are said to have laid the foundation for today's wagyu cattle.
History
The Takenotani-zuru bloodline has been carefully preserved in the Chiya district of Niimi City, and breeding has continued to improve this Japanese Black cattle breed representative of the region since the Meiji era. In recent years, Niimi City, JA Hare-no-Kuni Okayama, and the Chiyagyu Promotion Association have taken the lead in branding efforts and outreach. The city has also set up directly-operated restaurants specializing in Chiyagyu and food-touring maps, promoting a sense of unity as a production area.
Features
Chiyagyu is known for its fine marbling balanced well with the flavor of its lean meat, and its fat is said to have a refined sweetness. The fine texture of the meat is said to come from being carefully raised amid Niimi's cool climate, clear water, and rich natural surroundings. Some restaurants use an entire cow sourced from their own ranch, allowing diners to enjoy everything from rare cuts to standard cuts.
Food Culture
In Niimi City, Chiyagyu is served in a variety of dishes such as yakiniku, steak, and gyudon, and directly-operated shops and restaurants offer distinctive local ways of enjoying it. The Chiyagyu Promotion Association has also created a food-touring map, and the pleasure of touring the production area while sampling the beef has spread among tourists as well.
Famous Shops
焼肉レストラン「千屋牛」（JA晴れの国岡山 あしん広場内）
岡山県新見市正田397-2
A JA-operated restaurant serving Chiyagyu sourced from its own ranch as yakiniku, steak, gyudon, and more. Affordable options such as the Chiyagyu yakiniku bento for around 1,200 yen are also popular.
View details →和牛レストラン ふゆさと
岡山県新見市千屋実1428-1（千屋牛の里ゆうゆうセンター内）
A restaurant that purchases whole Chiyagyu cattle and uses different cuts for different dishes. Diners can enjoy an authentic taste, such as the Steak A Set for around 5,250 yen.