Livestock Farming in Shimane

Created in 2017,“Shimagyu-kun” isthe official PR mascot
for Shimane Wagyu.

Livestock Farming in Shimane
matsuetakeshima
izumo

okinoshima

yasugiunnan■ Pigsnishinoshima

ama

oda

chibu

iinan

gotsu

hamadamasudatsuwanoyoshikaokuizumo

kawamoto

Pigs are raised in areas such as
Hamada, Gotsu, Iinan, and Ohnan.
The large-scale management ofpigs at individual farms is steadily
advancing.

ohnan■ Cows■ Chickens

There are two varieties of cows: thoseraised for their meat, and those raisedfor producing milk. Cattle for meatproduction are divided into breedingcows and fattening cows.

Chickens are raised either for theirmeat or for eggs. Eggs fromShimane supply about 80% of theprefecture’s demand.

Shimane Wagyu
Shimane Wagyu refers to the “Japanese Black” breed of meat producing cattle raised in Shimane Prefecture. Shimane is one ofthe birthplaces of Wagyu, and has lead production since ancient times. Nowadays, there are many regional and farm brands.
Each brand has its own unique characteristics, so definitely try and compare them!

■ The History of Shimane Wagyu
Around A.D. 100

Cows were already being raised in Japan.

927

In Shimane Prefecture, there are records of milk being presented to the emperor.

1115

There are records that the cows frolicking in the hills and fields of Ama Town (Oki Islands) comforted Emperor Go-Toba
who was exiled there.

15th – 16th centuries

In the Chūgoku Mountains, cattle were raised for transportation andagriculture, such as for rice production and for carrying charcoal usedin iron manufacturing.

Meiji period(1868 – 1912)

Due to Western cultural influences, people began to eat beef, andcattle started being raised for meat production.

1875

Devon cattle were introduced from overseas to Kizuki Village in Izumo (present day Taisha-cho), and the improvement ofcattle farming greatly accelerated.

Mid to late 20th century

The breeding ox “Itozakura the 7th” was born in Okuizumo, and eventually won Grand
Prize in the “Wagyu Olympics” (National Wagyu Ability Competitive Exhibition), where
his fame spread throughout the country.

Recent years

Although Shimane Wagyu has faced stiff competition from other areas such as Kyushu,
various regional and farm brands have emerged in Shimane. An increasing number offarms have won top prizes at national meat fairs, and Shimane has become well-known
as a beef producing region.

Itozakura the 7thWhat is Shimane Wagyu?
Surrounded by lush nature, our cows are peacefully raised in
the temperate climate of Shimane.
1. Very few off-flavors, and an outstanding umami taste
2. Each bite is exceptionally tender and juicy
3. The fat in our finely marbled Wagyu feels light in the mouthThis deliciousness is our secret for you.

Shimane Wagyu
Cows have appeared in the history of Izumo
since ancient times; there is even a “sacredcow” dedicated to Izumo Taisha Grand Shrine.
During the Edo and Meiji periods, the breedingof cattle for use in “tatara” iron manufacturing
was perfected, and the area became famous
for its excellent calves. In recent years, wehave been successfully raising plump cows tomeet consumer demands for safe anddelicious Wagyu beef, resulting in our highestquality “Shimane Wagyu.”

Achievements
Shimane Wagyu has won the Prime Minister’sAward twice in the “Wagyu Olympics”(National Wagyu Ability CompetitiveExhibition), held once every five years. In
recent years, our beef has also won awards atmajor meat fairs across the country.

The Secrets of Shimane Wagyu
There are three secrets to thedeliciousness of Shimane Wagyu.
Ok

18%

82%
delicious

Almost everyone who tasted Shimane
Wagyu rated it as delicious.

With very few off-flavors, Shimane Wagyu has aprominent taste of umami, and is extremely tenderand juicy. The marbled fat feels very light in themouth.

❶ Flavor❷ Texture❸ Fat

Experience the rich umami that isnaturally found in beef—without any
off-flavors getting in the way.

Almost everyone who tasted
Shimane Wagyu rated it as juicy.

Shimane Wagyu has just the rightamount of monounsaturated fatty
acids (MUFA) that dissolve quickly inthe mouth. The evaluation ofappearance (firmness, luster, color,etc.) by meat buyers is also very
positive.

Umami is what makes a good cut ofbeef! But did you know that I also havevery few off-flavors?

Even when cooked, the juices don’tescape! And I’m incredibly tender.

Shimane Wagyu

Secret Recipes

Sukiyaki with thick slices of Shimane Wagyu and seaweed salt
Ingredients:
sirloin, round steak, etc. (thickly cut) 100g
kombu (kelp) to taste
beef tallow to taste[A] seaweed salt 1 tbsp.
[A] malt sugar or skim milk 1 tbsp.
raw egg as desired
chopped aromatic vegetables (onion, garland chrysanthemum,etc.) to taste① Tuck the thick-cut slices of beef into the kombu② Sprinkle a mix of the [A] seasonings onto one side of the beefslices, fry on a griddle, and enjoy③ Also enjoy with the fried aromatic vegetables and raw egg