Hitachigyu beef is the premier Japanese black kuroge-wagyu beef, imported from the Ibaraki prefecture off the east coast. We ensure top tier quality by raising the healthiest cattle possible, from a mixed antibiotic-free feed and spacious, comfortable barns resulting in exceptional taste and texture.
Distinct tastes and sought after flavors come from the delicate combination of marble fat and lean, red meat that cooks easily, and plates exceptionally.
A superior beef starts with proper treatment and nutrition of the cow. Every Hitachigyu cattle is treated with the utmost care and respect, making the meat not only flavorful, but ethical as well. Hitachigyu beef pairs beautifully with a wide variety of traditional and contemporary dishes.
“Hitachigyu is beef at its highest quality, I enjoy being able to offer our guests the best expression of the black wagyu cattle and for me that is Hitachigyu. I am passionate about this wagyu not only the high quality of the product but the story that it allows me to tell on the plates at Bludorn.”
Chef Aaron BludornBludorn, Houston, TX
“We enjoyed the flavor and texture of the Hitachigyu. It’s often difficult to find that perfect balance of flavor, texture, and yield and the Hitachigyu was exactly what we are always searching for.”
Kyle ConnaughtonChef-Owner, SingleThread Farm
