When eating yakiniku, the taste of the fat is a major factor in determining the flavor of the meat. Some beef has a "fatty" or "starchy" taste, while others have a "sweet, rich" or "not cloying" taste that melts easily in the mouth.
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.
Medium rare, not overcooked, to bring out the sweetness of the fat.
Recommended way to eat.
At Ishigaki Beef Yasuhachi, we are particular about how to grill and season the beef to bring out the best of its fat. We serve carefully selected parts of the beef in its most delicious condition.
4 Summary｜Why Ishigaki Beef Fat is So Delicious
Growing up in a warm climate, the muscles do not harden and the fat quality becomes smooth.
Special grain + grass feed brings out the sweetness of the fat.
Long-term fattening (30 months or more) to improve the palatability of the fat
A low-stress environment produces a less persistent aftertaste.
High oleic acid content, with outstanding sweetness and flavor
Ishigaki beef fat is not just "marbled," but is a "special fat" that has a high quality, light, and concentrated flavor.
It is only at "Ishigaki Beef Yasuhachi" that you can enjoy the best of the best as yakiniku. Please enjoy it at our restaurant.
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