Since 1918, when the history of Bungogyu began, this breed of beef cattle has ranked number one at competitions in Japan
many times. In 2018, the year marking Bungogyu’s centennial anniversary, Oita’s new Wagyu brand “Oita Wagyu” was launched
Oita Wagyu beef is defined as premium beef with a quality grade of 4 or 5 that is sourced from Oita Bungogyu breed raised by
farms where various special efforts are made to produce delicious meat steak. On the basis of the blessings of a century, we are
launching new efforts to improve “Oita Wagyu” as Oita Prefecture’s wagyu brand so that locals can continue to be proud of it
over the next 100 years.
a premium cut of beef from the rib section of a cow (specifically ribs 6 through 12). It is widely considered one of the most flavorful steaks due to its high degree of marbling—the intramuscular fat that melts during cooking to baste the meat from within.
| Size | 1.2-1.6kg a slab |
|---|---|
| Temperature | Chilled |
| Origin | Oita, Japan |
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