Image: Wikimedia Commons
Hitachi Gyu is a branded Wagyu beef from Ibaraki Prefecture, awarded only to Japanese Black cattle raised in the prefecture for at least 27 months that earn a grade of A or B4 or higher from the Japan Meat Grading Association, with especially fine meat quality. Its roots trace back to 1832, when Tokugawa Nariaki, the 9th lord of the Mito Domain, opened the 'Sakurano' ranch in what is now Mito City's Mikawa-cho and began raising black cattle there. In 1976, the Ibaraki Prefecture Beef Brand Establishment Promotion Council named superior Japanese Black cattle raised in the prefecture 'Hitachi Gyu,' and the following year the Ibaraki Hitachi Gyu Promotion Association was established, unifying it as a single brand. Cuts such as rib loin, sirloin, and fillet are prized for their well-marbled, tender texture with a good balance of lean meat and fat, while shoulder loin and thigh are enjoyed grilled or in sukiyaki, and outer thigh and shank are suited to simmered dishes, each cut enjoyed in ways that highlight its own character.
Origin
Hitachi Gyu's roots are said to trace back to 'Sakurano,' a ranch that Tokugawa Nariaki, the 9th lord of the Mito Domain, opened in 1832 in what is now Mikawa-cho, Mito City. The black cattle raised there are said to have become the foundation of Japanese Black cattle farming in present-day Ibaraki, as cattle raising and breed improvement advanced as part of the Mito Domain's industrial promotion policy.
History
In July 1976, the Ibaraki Prefecture Beef Brand Establishment Promotion Council was formed and gave the unified brand name 'Hitachi Gyu' to superior Japanese Black cattle raised in the prefecture. The following year, in 1977, producers, meat industry businesses, and the prefectural government jointly established the Ibaraki Hitachi Gyu Promotion Association, and through improved husbandry techniques and strict quality standards, it grew into a Wagyu brand known nationwide.
Features
Hitachi Gyu is limited to Japanese Black cattle raised for at least 27 months that are graded A or B4 or higher by the Japan Meat Grading Association, ensuring especially fine meat quality. The rib loin, sirloin, fillet, and rump are known for tender, well-marbled meat with a good balance of lean and fat, while shoulder loin and thigh are well suited to grilling and sukiyaki, and outer thigh, shank, and short plate are used in simmered dishes, each cut cooked to bring out its own character.
Food Culture
Within Ibaraki Prefecture, Hitachi Gyu is served at steakhouses, yakiniku restaurants, and sukiyaki restaurants centered around Mito City, and it is also promoted at prefecture-sponsored events and product fairs. In recent years it has become a popular furusato nozei (hometown tax donation) gift, further raising its profile outside the prefecture.
Famous Shops
レストランイイジマ
茨城県水戸市見和2-251-10
A Hitachi Gyu specialty restaurant founded in 1963. Hitachi Gyu sirloin steak starts at around 5,000 yen.
View details →| 常陸牛お取り寄せセット（JAタウン） | A range of Hitachi Gyu sets available from the direct-from-producer online shop operated by JA Zen-Noh Ibaraki. Prices start at around 6,980 yen (tax and shipping included).Where to buy →PR |
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