Iwate
岩手県 · Iwate Prefecture · Tohoku Region · Honshu, Japan
refined by silence
Iwate Gyu is wagyu from Iwate Prefecture, in the Tohoku region, in the northeast of Honshu Island. A harsh, sparsely populated land, dominated by the Ou mountains and bordered by the wild Sanriku coast.
Japanese Black (Kuroge Washu) breed, raised in a cold and demanding climate: snowy winters, temperate summers, abundant rainfall. The cold slows growth — and it is precisely this that forges the fineness of the muscle fiber and the depth of the marbling.
Iwate has several labels of excellence, including the famous Maesawa Gyu — a product of Maesawa city, the highest distinction in the national industry.
of the Ou mountains
Iwate Prefecture stretches from the central Ou mountain range to the Sanriku coast, on the North Pacific. A preserved nature, pure air, and some of Japan's most mineral-rich natural springs.
Pastures extend over high-altitude plateaus where cattle graze in summer, in a low-stress and quiet environment. Long, snowy winters necessitate indoor finishing with a carefully balanced grain ration.
This alternation between summer freedom and winter precision, combined with the cold climate, is the signature of Tohoku — and the key to the Iwate taste.
of the Far North
Fine muscle fiber, regular marbling, deep red flesh. On the palate, umami settles in gently, without aggression. A connoisseur's meat — patient, ample, with a long finish.
BMS 8–12
ELITE LABEL
TRACEABILITY
NORTHEAST HONSHU
to national heights
to plate
Each Iwate calf receives an ear tag at birth with a unique 10-digit identification number. This number follows each piece until the cut is served at the table — DNA control included.
at FoodHub
Available by order only · Prices upon request.