I am always searching gyu in Japan and this grade 5 from Hida was oily and excellent. It’s not the first time I’ve seen Hida gyu and the history started in 1981. A cattle named Yasufuku (“father of Hida beef”) was brought to Gifu from Hyogo Prefecture and the Hida beef brand was established.
No doubt Gifu prefecture is an excellent breeding ground for Japanese gyu who are fattened until a minmum age of 14 months and then they become expensive beef steaks. We used this meat in shabu-shabu combined with Japanese onion and rolled before being plunged into the boiling dashi.
Categories: Meaty Days
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