Sendai Beef from Miyagi Prefecture Japan
March 10, 2020
Nestled in the heart of Japan’s Tohoku region, Miyagi prefecture stretches from the mountains to the Pacific Ocean. The fertile plains surrounding the city of Sendai grow much of the rice that gives Tohoku the reputation of “granary of Japan”. Despite Tohoku’s reputation for harsh winters, the lands along the Pacific coast enjoy a climate ideal for rice cultivation. The same sasanishiki and hitomebore rice that is sought after by cooks and sushi chefs feeds the cows that produce Sendai Beef, one of the most prestigious brands of Wagyu Japanese Beef.
Only grade A5/B5 beef from Japanese Black (黒毛和種, Kuroge Washu) cattle bred in Miyagi prefecture with a Beef Marbling Score of 10 or higher can bear the label of “Sendai Beef.” Beef with a grade of B3-C5 is labeled “Sendai Black Beef.” Raised in the fresh, clean air and water of Miyagi and fed a diet of rice stalks and grains, Sendai Beef is tender and flavorful.
With its beautiful marbling and exquisite flavor, a Sendai Beef steak needs little seasoning. Quickly seared over a hot grill, a sprinkle of salt and pepper will bring out the richness of the melt-in-your-mouth meat. Try Sendai Beef with freshly grated wasabi horseradish for a truly remarkable experience. Thinly sliced Sendai Beef will take your sukiyaki or shabu shabu to the next level.
Sendai Beef is available in the Uwajimaya meat department as part of our Taste of Miyagi event (March 4-17, 2020). Stop by today to experience a variety of local food products from Miyagi prefecture.