焼肉を食べるとき、脂の美味しさは肉の味わいを決める大きなポイントです。「脂っこい」「くどい」と感じる牛肉もあれば、「甘くてコクがある」「しつこくなく、口の中でスッと溶ける」脂の牛肉もあります。
Various factors, such as the way the cattle are raised, how they are raised, the feed they receive, and their pedigree, all contribute to the difference. Ishigaki beef fat" is especially known for its melt-in-your-mouth and sweetness.
Then, why is Ishigaki beef fat "tasty without being tough"? We will explain the secret from the viewpoint of how it is raised, the composition of its fat, and how it differs from other brands of beef.
1. what factors determine the quality of beef fat?
The quality of Wagyu beef fat is determined by the following factors
Breeding environment (temperature, exercise)
Temperature changes and stress affect the quality of fat in cattle.
Why Ishigaki beef fat melts in your mouth
Ishigaki Island has a mild climate throughout the year, which reduces stress on the cattle, resulting in finer and softer fat.
The difference in feed (forage) produces the sweetness of the fat.
The flavor of beef fat varies greatly depending on what the cattle are raised on.
Why Ishigaki beef fat is sweet
→ Eating a diet with a high percentage of grass will result in a high level of "oleic acid" in the fat.
Oleic acid is a "healthy fat" that is also found in olive oil and other oils, and is the ingredient that produces sweetness, richness, and smoothness.
Longer fattening period improves the quality of fat
Wagyu cattle are generally shipped after 28 to 30 months, but Ishigaki beef is fattened for longer than 30 months.
Longer rearing not only adds flavor to the lean meat, but also changes the quality of the fat.
Why Ishigaki beef fat is of higher quality
→ Long-term slow growing lowers the melting point (melting temperature) of the fat, making it more melt-in-your-mouth.
It melts more quickly at lower temperatures than typical Wagyu beef fat, so it is less clingy.
Low physical activity and low stress produce the "sharpness" of the fat.
If cattle are over-exercised, their muscles may become overdeveloped and their fat may become tough.
Therefore, a low-stress environment and moderate exercise are key to producing ideal meat and fat.
Why Ishigaki beef's fat is not cloying
→ The spacious and stress-free environment of Ishigaki Island allows the fat to be fine and smooth.
Ishigaki beef fat vs. fat of other beef brands
The "taste of fat" can also be measured numerically. In particular, the oleic acid content, which determines how well the fat melts in the mouth, is an important indicator of the quality of Wagyu beef.
Oleic acid content (%)
| Type of Beef | Oleic acid content (%) | feature |
|---|---|---|
| Ishigaki beef | Approx. 55-60% | Refreshingly sweet fat, melt-in-your-mouth |
| Matsusaka beef | Approx. 55-60% | Richly marbled, with a sweet fatty taste. |
| Kobe beef | Approx. 55-58% | Fine marbling and juicy texture |
| Miyazaki beef | Approx. 52-56% | Good balance of tasty lean meat and soft fat |
| General Wagyu | Approx. 45-50% | Variation in marbling and quality of fat. |
The oleic acid content of Ishigaki beef is equal to or higher than that of Matsusaka beef or Kobe beef. The most attractive point of Ishigaki beef is that it has both "melt-in-your-mouth fat" and "not too strong aftertaste".
Yakiniku style to maximize the fat of Ishigaki beef
Proper grilling and eating are important to bring out the best of the fat in Ishigaki beef.
Recommended baking method.
・脂の甘みを引き出すために、焼きすぎずにミディアムレアで
【おすすめの食べ方】
「石垣牛 康八」では、石垣牛の脂の魅力を最大限に引き出す焼き方・味付けにこだわっています。厳選した部位を、一番美味しい状態で提供いたします。
4. まとめ｜石垣牛の脂が美味しい理由
・温暖な気候で育ち、筋肉が硬くならず、脂の質が滑らかになる
・穀物＋牧草の特別な飼料が、脂の甘さを引き出す
・30ヶ月以上の長期肥育で、脂の口どけが良くなる
・ストレスの少ない環境が、しつこくない後味を生む
・オレイン酸の含有量が高く、甘みと旨みが際立つ
石垣牛の脂は、ただの「霜降り」ではなく、上質で軽やかな旨みが凝縮された「特別な脂」 です。
最高の状態で焼肉として味わえるのは、「石垣牛 康八」だからこそ。ぜひ当店でお楽しみください。
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