What is Ishigaki beef? Why is it special among branded beef?
Among the many brands of beef in Japan, Ishigaki beef is particularly rare and special.
Ishigaki beef may not be as well known nationwide as other famous beef brands such as Matsuzaka beef, Kobe beef, and Omi beef, but if you know the wonderful meat quality, unique breeding environment, and rarity of Ishigaki beef, you will feel that Ishigaki beef is the best Japanese beef.
What is the definition of Ishigaki beef? Value as a brand of beef
Ishigaki beef" is a brand of Japanese black cattle raised on Ishigaki Island, Okinawa Prefecture. While most of the national brands use "Tajima beef (from Hyogo Prefecture)" as their base cattle, Ishigaki beef is raised uniquely in the natural environment of its hometown, Okinawa.
Ishigaki Beef Standards
In order to be named Ishigaki beef, the following criteria must be met.
Must be Japanese Black
The animals must be raised on a local farm for at least a certain period of time.
Receive an appropriate rating based on the evaluation standards of the Japan Meat Grading Association.
Only beef that meets these strict standards is certified as "Ishigaki beef" and delivered to consumers.
Ishigaki Beef vs. Other Brand Beef｜4 Major Differences
(1) Perfect balance of marbling and lean meat
Generally, brand beef (Matsusaka beef and Kobe beef) is characterized by a very high percentage of marbling (fat).
On the other hand, Ishigaki beef is characterized by its marbling and lean flavor.
Ishigaki beef has "moderate marbling and tasty lean meat", which is the best quality for yakiniku.
(2) "Softness" fostered by Okinawa's mild climate
Wagyu cattle are generally raised in areas with a wide range of temperatures (Tajima, Mie, Shiga, etc.), but Ishigaki cattle are raised in areas with a wide range of temperatures (Tajima, Mie, Shiga, etc.).Mild Okinawa climateThey are raised in
This difference gives Ishigaki beef its unique tenderness.
Ishigaki beef is raised slowly in a low-stress environment and has a melt-in-your-mouth texture.
(3) Deep flavor from long-term fattening
While most brand beef is marketed after approximately 28 months of fattening, Ishigaki beef is often fattened for 30 months or longer, giving it a deeper flavor.
Advantages of long-term fattening
Improved fat quality and sweetness
The texture of meat becomes moist and tender.
This long-term fattening process produces a "flavor that spreads as you chew" that is unique to Ishigaki beef.
4) Ishigaki beef is scarce with little distribution nationwide.
Branded beef such as Matsuzaka beef and Kobe beef are distributed throughout Japan and are easily available in Tokyo and Osaka. Ishigaki beef, however, has limited distribution and is so rare that even within Okinawa Prefecture there are only a few stores that carry it.
Number of Ishigaki cattle shipped (yearly)
Kobe beef: approx. 4,000 head
Ishigaki beef: less than approx. 1,000 head
It is by far the least distributed brand of beef in Japan, and is a special Wagyu that can only be tasted in Okinawa.
For the best taste of Ishigaki beef, "Yakiniku" is recommended!
Ishigaki beef is best cooked on the grill to bring out its characteristic "tenderness," "delicious lean meat," and "sweet fat.
Advantages of Eating at Yakiniku
Baking the surface increases the aroma and richness of the product.
Enjoy the different tastes of each part.
In particular, Okinawa Yakiniku Koya offers rare parts and carefully selected cuts of Ishigaki beef to maximize its flavor.
What makes Ishigaki beef different from other brands?
The perfect balance of "marbling and lean meat" makes it the best meat for yakiniku.
温暖な気候で育つため、柔らかくとろける食感
30ヶ月以上の長期肥育で、旨みが凝縮された深い味わい
年間出荷頭数が少なく、全国流通がほぼない希少なブランド牛
「沖縄でしか味わえない特別なブランド牛、それが石垣牛。」
最高級の石垣牛を、一番美味しく楽しめる焼肉スタイルでぜひご堪能ください。
