Chiya cows have the pedigree of Japan’s oldest cows, tsuru-ushi, originating in Niimi City in Okayama. They are a superior Japanese Black, said to be the root of the three big brands of Matsusaka beef, Omi beef, and Kobe beef.
With a natural world filled with the greenery of the Chugoku region’s mountain areas, Niimi City is the location of the pure source of the Takahashi River and has long had a thriving livestock industry. The cows are carefully fed and diligently raised in this blessed environment, sparing no time or effort, creating characteristically high-quality sweet lean meat with fine marbling. The breeding numbers are small, and so this meat is rarely available to eat outside of Okayama Prefecture.
If you want to enjoy Chiya beef, head to Yakiniku Chiyagyu, run by JA Ashin, a local agricultural cooperative. Their beef comes from their own pasture lands, with proven quality and value. Lift it to your mouth, and you’ll be surprised at the juicy and tender texture and the flavor that overflows the more that you chew. The potential of this stand-out Chiya beef is brought out thanks to the yakiniku made of tasty ingredients. Its deliciousness justifies the title of “wagyu beef among wagyu beef.”(This information is as of October 2020)
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