Representing Japan, Yonezawa beef”You not only produce beef, but also rice and ”sake”?!” |
Best beef in JapanThe outstanding character of Yonezawa beef is the smooth texture of the marbled fat. The sweetness of fat melts into your mouth. The deliciousness is instantly recognizable. But even among the delicious Yonezawa beef, Suzuki’s beef is rated as the best in Japan. Father Juichi won the Grand Prize at the national contest held at the Tokyo meat market. The son, Hideyuki also for raising award winning cattle in the local Yonezawa beef contest. Both produce what could be considered as top Japanese beef. The contest is held with the body of the cattle cut in half with all the internal organs removed. The meat is ranked at this point, such as A5 rank The cattle that the Suzukis raise are heifers (young female cow that have not produced offspring). Raised in Yonezawa where there are four seasons, the heifers have an appropriate amount of fat, resulting in good taste and flavor. “The texture is also good.” Suzuki added. It means that it is the most delicious beef, even among great tasting Yonezawa beef. However, to raise only female cattle has its own problems and it takes a lot of work, too. Still, Suzuki manages to raise and ship nearly 100 cattle. He also fattens some calves that were produced in Yonezawa. These are all going to be genuine Yonezawa beef of the finest grade. |
Tasting great Yonezawa beefWhen we left the barn, we were invited to the Suzuki household. We found some “sake” on the table. We were told that we’d be able to try the beef, but before that, we were served the “sake”. |
ACCESS
- Liberal Farm Yonezawa
- 1209 Toyama-machi, Yonezawa, Yamagata Prefecture