ふくしまが誇る逸品たち | 福島牛

Fukushima Beef

Fukushima beef refers to meat from Japanese Black cattle raised in Fukushima Prefecture.
More specifically, only premium cuts awarded Grade of 4 or more from the Japan Meat Grading Association officially carry “the Fukushima Beef” brand. “The Fukushima Beef”, with its vibrant in colour and exquisite marbling, is the result of local farmers leveraging the best prefectural wagyu characteristics to turn out premium cuts that are rich and flavourful.
More recently, cattle farmers have utilised genomic testing of bulls and breeding cows to evaluate their genetic fitness. Genomic testing analyses the DNA of bulls to determine their type along with subtle genetic differences as a way of estimating their genetic potential. It’s one way that Fukushima farmers have been working to improve “the Fukushima Beef”.
Local researchers have also been using AI technology to power next-generation meat diagnostic techniques, which help them produce premium cuts that further enhance the reputation of “the Fukushima Beef” brand.

The History of Fukushima Beef

Wagyu production in Fukushima takes place with the care and affection of local farmers in gorgeous natural settings across the prefecture: places like Lake Inawashiro, Mt. Bandai, and the Abukuma Highlands.
The Fukushima beef brand became widely recognised across Japan back in 1998, when it was decorated with the top prize at the famed National Beef Carcass Competition. Since then, the National Beef Carcass Cooperative Association has continued to award Fukushima cuts with many of its highest honours.

Introducing a New Core Strain

Delicious Fukushima beef is produced by breeding the prefecture’s most exceptional cows and bulls. The Livestock Research Centre at the Fukushima Agricultural Technology Centre breeds eleven bulls with high genetic potential that are among the best in the country in terms of meat quality and quantity.
Among them, the bull “Takafukuhisa” was selected to create a new core strain for the prefecture in January 2024.
“Takafukuhisa” was born in June 2018 in Hirata village. His mother “Michiyo”was herself an exceptional cow, bred directly from renowned “Yasufukuhisa”, a star bull in the wagyu industry. “Michiyo” was then bred with a Shimane bull named “Takanokuni” to produce “Takafukuhisa”. “Takafukuhisa” was introduced to the Livestock Research Centre when the prefecture identified him through genomic testing, which began in 2018, as a superior breeding bull due to his exceptionally high marbling.

When the six-point carcass evaluation result of “Takafukuhisa” was compared to past core bulls, he beat them all in three categories of marbling, ribeye areas and standard yield, and came in second in another two, belly thickness and subcutaneous fat thickness, making him truly exceptional. “Takafukuhisa” has since become the new star in Fukushima beef, and is expected to make an outstanding contribution to improving the quality of local wagyu while revitalizing production areas.

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Fukushima beef is coming into a golden age, thanks to friendly competition and respect for tradition in the wake of the earthquake

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Seasonal Fukushima products can be purchased at roadside stations and farmers’ markets across the prefecture as well as through special sections of online stores in this website.

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