FOR CHEFS
BUTCHERY AND GRADING
Only The Highest Quality Cuts
In order for beef to share the Hitachigyu name, it must meet the strictest grading standards, as instituted by the Japanese Meat Grading Association. A five step evaluation inspects the quality of marbling, color, shine, firmness, texture, and fat color and shine. The yield, or striation of meat in each cut, is also considered.
Each Hitachigyu cut is either A5 or A4 ensuring delicious appearance, texture, and flavor.
HONOR AND GRATITUDE
Japanese Butchery
Japanese wagyu is cut differently from American beef, usually into 13 primary cuts—Chuck Roll, Shoulder Clod, Brisket, Rib Eye Roll, Striploin/Sirloin, Tenderloin, Upper Plate, Lower Plate, Top Round, Bottom Round, Knuckle, Top Sirloin Butt, and Fore and Hind Shanks.
To ensure every part of the carcass meat is consumed without waste, sub-cuts and retail cuts are created for a variety of preparation techniques. It is our philosophy that each cattle gives their life to nourish us, and it is our responsibility to receive their gift with honor and gratitude.
MEAT GRADING
Grade Classification
Japanese wagyu beef is graded in two distinct categories based on Yield and Meat Quality. Yield is an estimated percentage of the meat available from a carcass and is classified as A, B or C. A, the highest grade, is 72% and above, B is between 69% and 72%, and C is under 69%.
Meat Quality in Japan is categorized into grades from 1 to 5 with the higher the number, the higher the quality. The criteria are color and brightness of the red meat, firmness and fine texture of meat, quality of fat, and the Beef Marbling Score (BMS). The BMS is itself divided into twelve grades, 1 through 12. BMS 12 is given to meat that has over 50% fat intertwined with its red meat.
ULTRA FINE WAGYU BEEF
Hitachigyu Premier
The echelon of Wagyu Beef, Hitachigyu Premier only includes meat raised from day one at our integrated and premier farms, ensuring the absolute care and nutrition of the cattle and creating the world's highest grade cuts of beef.
RICH AND SATISFYING
COOKING HITACHIGYU
Hitachigyu is highly marbled with finest quality fat that adds clean, sweet flavor to the umami rich red meat. Because of its rich and satisfying flavor, Hitachigyu steak is cut thinner and in smaller portion size than a typical American counterpart. For example, the best thickness for Hitachigyu rib eye and sirloin steaks is in the area of 3/4” at around 7 ounces.
COOKING TIPS
Sear on each side of the meat over high heat in the skillet for about 1 minute, then put it on a rack and cook it in an oven heated at 325 degree for 3-4 minutes. Remove the meat from the oven and rest it for 5 minutes before serving.
– Chef Jerrod Zifchak, Café Boulud, NYC
TESTIMONIALS
What chefs are saying
“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