Hitachigyu beef comes from meticulously raised Japanese Black cattle, aged 30 months using only the highest quality, locally grown feed to ensure premier quality flavor and texture. In order for beef to be considered Hitachigyu, it must achieve a grade of A5 or A4.
The Hitachi province, now the Ibaraki Prefecture, is home to historic agricultural developments, stretching along the eastern edge prefecture, boarding the Pacific Ocean. The soil here thrives with natural environs and a year-round mild climate makes for an ideal combination for nurturing high-quality, superior cattle.