Shimane Wagyu (Shimane Japanese Black Beef)
Shimane Wagyu (Shimane Japanese Black Beef)
Image: Wikimedia Commons
Shimane Wagyu is the collective name for Japanese Black steers (castrated males) and heifers that have never calved, raised in Shimane Prefecture. In the mountainous areas of the Izumo region, tatara ironmaking flourished from long ago, and many cattle and horses were kept to transport the iron; this laid the groundwork for the area becoming known as a wagyu-producing region. At the National Wagyu Ability Competition (Zenkyo), where the results of wagyu breeding improvement are judged and which is also called 'the Wagyu Olympics,' Shimane has received the Prime Minister's Award twice. At the 12th competition in 2022, it ranked first in meat-quality evaluation in Category 6 of the overall evaluation group. Within the prefecture there are regional and producer brands such as Izumo Wagyu, Okuizumo Wagyu, Oki Beef, and 松永牛. Meat of the upper quality grades is sold as 'Shimane Wagyu Beef' (しまね和牛肉) at stores designated by the brand promotion council. Finished over nearly two years on grain feed, it is said to be characterized by its vivid color and fine marbling.
Origin
According to the Shimane Wagyu Beef Brand Establishment Promotion Council (しまね和牛肉ブランド確立推進協議会), the Matsue domain in the Edo period bought up cows and had farmers in districts such as 仁多, 大原, 飯石, and 神門 raise them. The aim is said to have been to use the cattle manure as fertilizer for rice paddies and fields. In addition, in the mountainous areas of the Izumo region, a major production area for tatara ironmaking, large numbers of cattle and horses were indispensable as a means of transporting iron. In this way, cattle raising took root in daily life, and the cattle were eventually improved as beef cattle.
History
According to a response by the Shimane Prefectural Library (in the Collaborative Reference Database), the Prime Minister's Award was received at two competitions: the 3rd Zenkyo in 1977 (Miyazaki Prefecture), and the 5th Zenkyo, held in 1987 in Shinji Town, Shimane Prefecture. At the 5th competition, the bull 富桜号 won the award in the beef cattle division. In 2019 the prefecture set up a council headed by the governor to strengthen its efforts, and at the 12th competition in Kagoshima in 2022, it ranked first in meat-quality evaluation and third in overall evaluation in Category 6, and also received a special award for fat quality.
Features
The cattle are fed grain feed such as barley and corn and carefully finished over nearly two years. The meat is said to be characterized by its vivid color, fine marbling, deep richness, and full flavor. The prefecture has chosen the breeding bull Akinofuji (暁之藤), descended from the famous bull 第7糸桜, as its core breeding bull and continues to improve the breed. In 2026 it announced that it is preparing a new brand strategy, 'Umashi Enishi' (旨し縁), which emphasizes deliciousness rather than just the amount of marbling (sashi).
Main Ingredients
Food Culture
In Okuizumo Town, rice farming and wagyu raising have long flourished, and branding is being promoted under the names '仁多米' (仁多 rice) and 'Okuizumo Wagyu.' In the prefecture there are producers who enter cattle in the Zenkyo, such as 藤増牧場 in Izumo City and JAしまね吉田肥育センター (a JA Shimane fattening center) in Unnan City. 松永牧場 in Masuda City has received the Honor Prize, the highest award at the 全国肉用牛枝肉共励会 (a national beef cattle carcass competition), three times.
Famous Shops
肉の藤増ストアー
島根県出雲市知井宮町973
A butcher shop selling Shimane Wagyu raised at 藤増牧場 in Izumo City, and a designated store for Shimane Wagyu Beef. 藤増牧場 also entered cattle in Category 6 at the 12th Zenkyo. Cuts such as sirloin, loin, and momo (round) trimmings are sold in the shop and also through its online shop.
View details →焼肉レストラン味道園
島根県松江市東朝日町78-7
A yakiniku (grilled meat) restaurant about a 5-minute walk from JR Matsue Station, and a designated store for Shimane Wagyu Beef. Of Shimane Wagyu, it buys only meat graded 4 or 5. A 2025 article introduced its signature 'Yaki-shabu' at 2,950 yen. It is closed on Wednesdays.
島根ワイナリー（バーベキューハウス シャトー弥山）
島根県出雲市大社町菱根264-2
A barbecue house attached to a winery, where you can enjoy Shimane Wagyu barbecue style. It is a designated store for Shimane Wagyu Beef. It is open from 11:00 to 17:30 (until 18:30 on Saturdays, Sundays, and holidays), and at the tasting and sales hall you can taste about 10 kinds of wine for free.
FAQ
Q. Are 'Shimane Wagyu' and 'Shimane Wagyu Beef' (しまね和牛肉) different things?
A. Shimane Wagyu is the collective name for Japanese Black steers and heifers that have never calved, raised in Shimane Prefecture. Of these, meat of the upper quality grades that meets certain standards is called 'Shimane Wagyu Beef' (しまね和牛肉) and is sold at stores designated by the Shimane Wagyu Beef Brand Establishment Promotion Council.