Omi Gyu

There are credible accounts throughout history that Omi Beef was presented to the shoguns in the late 1500s when Japan was unified into one country. Even during the Edo Era (1603-1868), when the consumption of meat was forbidden, miso-marinated beef was sold as a medicinal product and was presented to the Edo Shogunate. In this way, Omi Beef was served to the samurai who unified Japan and thus has an ancient, honourable and very special place in Japanese history.

Entering the Meiji Era (1868-1912), shipments of Omi Beef to Tokyo got underway along with the development of a distribution network. During this period, all Omi Beef was shipped under the name Kobe Beef because it was shipped to Tokyo via the port of Kobe. At the time it was customary to refer to a brand of beef by the name of the port it was shipped from. That being said, Omi Beef was handled as Kobe Beef even though it was produced in a different region. Due to this and of course the quality of Omi Beef, the name Kobe Beef became widely recognised throughout the world.

The marbling is very fine and delicate.

Expect very sweet and gentle aromatic flavours.

Delicate texture and go with light sauce as well as rich sauce, such as Japanese cuisine and French cuisine.

Omi beef has a lower melting point of 24.8 degree while the normal Wagyu beef is 29 degree, so cooking times are quick and produce a very juicy meat.