Shimane Wagyu | Chugoku Farm | A5 BMS 10 | Striploin

Shimane Wagyu

Region & Breed

• Raised in Shimane Prefecture, western Honshu—known for its clean water, mineral-rich soils, and serene climate. 

• Derived from the Itozakura (Fujiyoshi) bloodline, one of Japan’s three historic Wagyu lines.

• Itozakura cattle are known for calm temperament, low stress, larger frames, and strong maternal qualities.

Quality & Awards

• Competes at the Japanese Wagyu Olympics—has won 1st place in multiple categories, including fat quality, and once won the Japanese Carcass Contest.

• Regularly achieves top-three rankings for fat quality—owing to its high oleic acid levels, which contribute to a smooth, buttery texture.

• Sometimes earns the highest A5 grade, known for exceptional marbling and melt-in-your-mouth softness.

• Recipient of prestigious accolades like the Prime Minister’s Prize. 

Taste & Texture

• Celebrated for its rich, savory umami, balanced flavor, and absence of any unpleasant aftertaste.

• Fat quality and mild, buttery flavor thanks to a high proportion of monounsaturated (oleic) fat.

• Meat quality is characterized by fine marbling, tenderness, and clean umami depth.

Tradition & Heritage

• Shimane’s Wagyu lineage is deeply rooted in history, with livestock records dating back to the 14th century (e.g., Kokugyujyuzu from 1310, Sungyuzu from 1319). 

• The region is one of Japan’s oldest cattle-breeding areas—Shimane cattle were historically prized across the country for breeding high-quality Wagyu. 

Availability & Positioning

• Less mainstream outside Japan compared to brands like Miyazaki, but highly acclaimed among Wagyu connoisseurs for its rarity and quality. 

• Serves as a luxurious and exclusive alternative to Miyazaki Wagyu