Why is Ishigaki beef rare? Secrets of production volume, breeding environment, and market distribution

In Japan, there are nationally distributed brands of Wagyu beef such as "Matsusaka Beef," "Kobe Beef," and "Omi Beef.

I want to eat Ishigaki beef! but it is hard to get it outside of Okinawa. That is because Ishigaki beef has a special reason.

Why is Ishigaki beef so rare?

Why is Ishigaki beef production so low? Comparison with Branded Beef

Ishigaki beef is by far the least produced of all Japanese beef brands.

Comparison of annual shipment of Ishigaki beef with national brand beef

A "special breeding environment" unique to Ishigaki Island

Ishigaki Island," where Ishigaki beef is raised, has a special environment in Japan.

Characteristics of Ishigaki Island

(1) Warm weather all year round.

The mainland Honshu beef producing regions are those with extreme temperature differences (Tajima, Matsusaka, Miyazaki, etc.).
Ishigaki Island is warm with an average annual temperature of 24 degrees Celsius, which allows cows to live stress-free.

(2) Vast meadows and a rich natural environment

Ishigaki Island has many spacious pastures where cattle can grow up freely.
This results in less stress and more tender meat.

(iii) Fewer farmers produce the cattle, and each animal is carefully raised individually.

There are about 100 livestock farmers on Ishigaki Island, but they do not produce on a large scale.
The amount of production is limited because the company does not mass-produce cattle, but instead raises them one by one, giving each animal the utmost care.

Ishigaki beef is rare because it is a special Wagyu that is raised with nature, not in an environment where it can be mass-produced.

Reasons why Ishigaki beef is not widely distributed｜Why is it only available in Okinawa Prefecture?

While national brand beef is often distributed to major cities such as Tokyo, Osaka, and Nagoya, Ishigaki beef is almost exclusively consumed within Okinawa Prefecture.

The reason why Ishigaki beef is hard to distribute nationwide.

(1) Demand is high in Okinawa Prefecture, and almost all shipments are consumed within the prefecture.

In Okinawa, Ishigaki beef is a luxury brand and is preferentially supplied to local hotels and restaurants.
Because of this, they can hardly afford to ship to the mainland.

(2) High cost of transportation from Ishigaki Island

Because Ishigaki beef is produced on a remote island, transportation costs are higher than for other brands.
Because of this, it is difficult for them to be distributed in markets throughout Japan, and they tend to stay within Okinawa Prefecture.

(3) Strict standards to be sold as "Ishigaki beef

To be certified as "Ishigaki Beef", the cattle must be fattened for a certain period of time in Okinawa Prefecture.
Because of this, there is little distribution in other prefectures.

It creates a special feeling that "if you want to eat Ishigaki beef, you have to go to Okinawa.

Value brought by the rarity of Ishigaki beef

Branded cattle, which are rarer, are worth more.

Reasons why the value of Ishigaki beef is increasing.

This is the reason why tourists visiting Okinawa want to eat local brand beef.

Ishigaki beef is a special Wagyu beef that can only be tasted locally, unlike many other branded beef products that are distributed in large quantities.

Taste Ishigaki beef at "Okinawa Yakiniku Yasuhachi".

At Okinawa Yakiniku Yasuhachi, you can enjoy Ishigaki beef in its best condition, which is not available anywhere else in Japan.

The commitment of "Okinawa Yakiniku Yasuhachi

When you visit Okinawa, experience the delicious Ishigaki beef that can only be found here.