[Shipping included] [Hokkaido/Iwate Prefecture] Short-horn beef large cut for yakiniku 400g

Do you know about shorthorn beef? What brand beef is the first thing you remember when you hear the word beef? Matsuzaka beef, Kobe beef, Yonezawa beef, Omi beef...In fact, all of these brand beef are Japanese beef called "Kuroge Japanese breed." Over 95% of Japanese beef breeds distributed in Japan are this Japanese black beef breed. There are four other Japanese beef breeds, including Japanese brown beef, Japanese shorthorn breed, and Japanese unangled breed. The Japanese shorthorn beef breed is an extremely valuable Japanese beef breed, with about 0.4% of the Japanese beef breeds and only 0.2% of all beef sold in Japan. Shorthorn beef was born in 1956 as a Japanese shorthorn beef, crossed between a southern cow and a shorthorn breed. Nanbu cows are mountain villages in the former Nanbu Domain territory (now central to northern Iwate Prefecture, eastern Aomori Prefecture and northeast Akita Prefecture), and are known as cows with short limbs and stubs and stubs and stubs and stubs and stubs and stubs and stubs and hoofs that have long been kept as cows that are used for transporting ores (a "danzuke") and are known as short limbs and stubs and stubs and stubs. The history of the southern cows of Hokkaido began in 1857 when they were raised in Hakodate for milking purposes. Since then, southern cows have been introduced as a measure to compensate for fishermen's income. There are records that Tokachi purchased beef (veal) from Iwate Prefecture around 1883. The first cows that entered were two reddish-brown southern cows, which was also the first step towards Tokachi's footprints of livestock named cows. In 1886, Banseisha, Yoda Tsutozo, the founder of Tokachi, introduced Nanbu beef. However, at that time, southern cows were raised as dairy cows. Characteristics of shorthorn beef: "Little, big, gluttonous" Shorthorn beef is a reddish brown Japanese beef, and its body color changes depending on the season, and in summer it becomes a reddish-black color. Although it is usually a very quiet cow, it is also said to be the "rudeest cow when you get angry." Shorthorn beef grows more than one size larger than regular Japanese black beef. Compared to Kuroge Wagyu beef, it has a very efficient roughage efficiency and can maintain your body without eating food that is particularly high in calories, but the larger the body, the more you eat than Kuroge Wagyu beef. The lean meat of shorthorn beef contains a lot of amino acids, which is a delicious ingredient, and the taste and flavor are excellent. Shorthorn beef meat is a lean meat that is less likely to get marbled, and is also recommended for health-conscious people. Compared to Kuroge Wagyu beef, it contains fewer fat and lower calories, so even those concerned about triglycerides, blood sugar levels, and cholesterol can eat it with confidence. It is also recommended for those who don't like fatty beef.

Maruyoshi Shoji, a Wagyu specialty store specializing in Maruyoshi Shoji, has been running a specially selected Wagyu beef store wholesaler with the motto of providing safe and secure meat to our customers. Regarding quality and hygiene management, we not only manage products using the latest equipment, but also regularly inspect them (work inspections and live bacteria inspections) by external specialized hygiene institutions, and we always maintain an environment that has passed this problem. We want to provide meat that anyone can enjoy with peace of mind and deliciousness, and with that desire, we trade safe, high-quality, carefully selected Japanese beef directly with the market and producers, and deliver products tailored to the customer's needs quickly.