1 / 2Image: Wikimedia Commons
Hida Beef is one of Japan's most celebrated brands of Wagyu beef, a source of pride for Gifu Prefecture. Among Japanese Black cattle born and raised within Gifu Prefecture, only those that meet a yield grade of A or B and a meat quality grade of 3 or higher, as rated by the Japan Meat Grading Association, may carry the name 'Hida Beef.' It is known for its finely marbled texture, tender meat, and elegant sweetness, and is enjoyed in a wide range of dishes including yakiniku, sukiyaki, shabu-shabu, and steak. In tourist destinations such as Hida-Takayama and Gero Onsen, numerous restaurants serve local specialties made with Hida Beef, such as steak rice bowls, nigiri sushi, and hoba miso-grilled beef, making it a popular local delicacy among travelers. It has also won top honors at the National Wagyu Competition and continues to gain recognition overseas.
Origin
The history of Hida Beef dates back to the improvement of Japanese Black cattle that began in Gifu Prefecture in the early Showa era. In the 1960s, the name 'Hida Beef' was registered as a trademark of Gifu Prefecture, and in the 1970s, efforts progressed to unify the various Wagyu brands scattered across the prefecture. In 1977, they were first unified under the name 'Gifu Beef,' which was later merged with the Hida Beef brand being promoted for regional development.
History
The descendants of the breeding bull 'Anpuku-go,' introduced from Hyogo Prefecture in 1981, are said to have contributed greatly to improving the quality of Hida Beef thanks to their outstanding genetics. In 1988, the Hida Beef Brand Promotion Council was established, and Hida Beef officially launched as a unified brand. It has achieved excellent results at the National Wagyu Competition, and today it is recognized both domestically and internationally as one of Japan's leading Wagyu brands.
Features
To carry the name Hida Beef, cattle must be Japanese Black cattle raised in Gifu Prefecture longer than anywhere else, meeting a meat quality grade of 3 or higher and a yield grade of A or B. It is known for its fine marbling, a tenderness that melts in the mouth, and the elegant sweetness of its fat. Beyond yakiniku and steak, it is enjoyed in a variety of ways, including combined with Hida's local dishes such as hoba miso-grilled beef and nigiri sushi.
Food Culture
Hida Beef is sold throughout Takayama's morning markets and restaurant districts, and is also enjoyed as a street-food treat in forms such as skewers and Hida beef nigiri. It is also popular as a gift item and for mail order, and has become established as a food that the region takes great pride in.
How It Differs from Home Cooking
At home, Hida Beef is often enjoyed thinly sliced for sukiyaki or yakiniku, whereas specialty restaurants place greater emphasis on grade and cut, serving thick-cut steaks or pairing the beef with Hida's local dishes.
Famous Shops
天狗総本店
岐阜県高山市本町1-21
A restaurant run directly by a butcher shop founded in 1927. At its attached Hida beef restaurant, guests can enjoy dishes such as a sirloin steak for 5,400 yen (about 200g, tax included).
View details →飛騨牛焼肉専門店 味蔵天国
岐阜県高山市花里町4-308
A specialty restaurant offering Hida beef yakiniku set menus starting from 4,400 yen (tax included) per person.
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