Nose to tail eating is an approach to food preparation in which every part of the animal is used and nothing goes to waste. In addition to providing a nutritious diet, nose to tail is an economical and environmentally friendly way of working with meat. It also provides an opportunity to try new things and broaden your culinary horizons. Our new nose to tail program is a great way to learn about and understand the delicacy of Hitachi-Gyu A5 Wagyu.
What Exactly is Hitachi-Gyu Wagyu Beef?
Hitachi-Gyu beef (also known as Hitachi Wagyu beef) is the pride of the Japanese Ibaraki prefecture. Located next to Tokyo, this prefecture’s soil is rich with natural environs and its climate is mild year-round, making it the perfect location to raise cattle.
Hitachi-Gyu are raised meticulously for 30 months with the utmost care and the healthiest, most sustainable practices. Their diet consists of the highest-quality, antibiotic-free, locally-grown feed and clean well water. They live in spacious, well-ventilated, stress-free barns with comfortable bedding. All of this contributes to their exceptional taste and renowned texture, which makes them a highly sought-after delicacy.
Why is Hitachi-Gyu So Coveted?
3. Short Plate Brisket
Located at the back end of the cow, the round contains fourcuts of meat: