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. 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.
the most tender, lean cut of beef, taken from the, spine area of the cattle. Due to its low fat content and high tenderness, it is best cooked quickly via high-heat searing in a cast-iron skillet, grilling, steak or roasting, often paired with butter or sauces to add flavor.
| Size | 1-1.5kg a slab |
|---|---|
| Temperature | Chilled |
| Origin | Oita, Japan |
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